If you thought chocolate chip cookies couldn’t get any better, wait until you try these “alfacookies”, or chocolate chip cookie alfajores. Made of two chewy milk chocolate and Caramilk chocolate chip cookies filled with the smoothest most authentic Argentinian dulce de leche.
They not only define a huge part of my Argentinian background, but they are also fun to make! The simple fact that a delicious cookie turns into a decadent flavourful alfajor blows my mind.
So when I was approached by Juli (from Horneando Algo) suggested joining forces with other 8 bakers and recreate 9 different alfajores recipes to celebrate the month of July, I was in IMMEDIATELY!
Why are we celebrating July? Well, in July we celebrate Argentina’s Independence Day (9th), Friends’ Day (20th) and a full week of Sweets. Yeap. People exchange sweets for a hug or kiss (although now in current times post-COVID things are a bit different). And nothing represents Argentina, friendship and sweetness than alfajores! 😉
Why you’ll love this alfajores recipe
- They are super easy to make!
- You can freeze the unbaked cookies and have freshly baked alfacookies any day.
- Add whatever chocolate you have at hand!
- You can choose to make small or XL “alfacookies”.
Tips to make these chocolate chip cookie alfajores
- The butter should be soft, but not fully melted. This way, it’ll be easier to combine with the rest of the ingredients.
- If possible, always choose top quality chocolate chips.
- Don’t over mix. Once you add the flour, baking soda and salt, stop mixing once you get a smooth and cookie dough consistency. This will help get chewy and soft cookies.
- Chill the dough. This is ESSENTIAL. Otherwise, the cookies will spread a lot and loose its shape.
- In order to achieve perfectly round cookies, once the cookies are baked and inmmediately taken out of the oven, use a round cookie cutter with some circular motion to shapen the cookies.
- Use a thick dulce de leche and the best quality you can find. This makes a huge difference between OK alfacookies and the ULTIMATE alfacookie.
Ok, I hope I’ve convinced you of this recipe. You get two recipes in one actually! You can have freshly baked cookies any day of the week or prep this decadent and caramelized intense flavour alfajores this coming weekend.
For this recipe, I’ve created a very relaxed and detailed video about the process of making the chocolate chip cookie alfajores.
These are the kind of videos I’m enjoying lately, as they focus 100% on the art of cooking/baking, the different sounds in the kitchen, and some chill music to make it all better.
I’m looking forward to improving this skill, but if you do watch it, I’m super grateful!
More recipes with dulce de leche:
- Boozy Chocolate and Dulce de Leche Truffles
- Meringues and Dulce de Leche Cake Roll
- Cakey Dulce de Leche and Cashew Brownies
Don’t forget to leave a comment down below if you try this recipe (and why not, an Uber-style rating? ★★★★★). It not only helps me but also other people that want to try it. You can also tag me on Instagram or Pinterest so I get to check your photos or send them to me privately if you are shy.
Chocolate Chip Cookie Alfajores (“Alfacookies”)
- 115 g Unsalted butter soft
- 90 g brown sugar
- 50 g caster sugar granulated sugar
- 1 tsp vanilla essence
- 1 egg
- 210 g plain flour
- 5 g baking soda
- Pinch of salt
- 250 g chocolate chips I used dark and caramelized white chocolate chips
- 450 g dulce de leche
- Place butter in a small bowl and heat it 30 seconds in the microwave.
- In a large bowl, mix the butter with the sugars, vanilla and egg until it's all well combined. Add flour, baking soda and salt, and stir until you get a good cookie consistency. Add the chocolate chips and combine.
- Using a spoon or a small ice cream scoop, take one small ball of cookie dough and place it on a baking tray or large plate. Do the same for the rest of the dough. (Feel free to add some extre chocolate chips on top)
- Pop the baking sheet in the fridge for at least 1 hour.
- Preheat oven to 180 C. Line a baking sheet with a silicone mat or baking (parchment) paper.
- Take the cookie balls out of the fridge and place them on the lined baking sheet leaving some space between them. They spread quite a bit, so this is important!
- Bake cookies for 10-12 minutes, until the edges start to brown. Remove from the oven and let them cool completely on the baking sheet.
- Once cold, using a piping bag or simply a knife or spoon, spread some dulce de leche on one cookie, and cover with another one to create the ultimte "alfacookie".
- CHOCOLATE CHIPS: I used a mix of dark chocolate and caramelized white chocolate chips, but you can use whatever chocolate you have at hand.
- FREEZE: If you want to always have fresh alfacookies at hand, you can freeze the cookie dough already rolled. You simply have to thaw it in the fridge and bake it per instructions.
- STORAGE: Store them in an air-tight container for 4-5 days at room temperature.