If you thought chocolate chip cookies couldn’t get any better, wait until you try these “alfacookies”, or chocolate chip cookies alfajores. Made of two chewy milk chocolate and Caramilk chocolate chip cookies filled with the smoothest most authentic Argentinian dulce de leche.
250gchocolate chipsI used dark and caramelized white chocolate chips
450gdulce de leche
Instructions
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".
Video
Notes
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.