Chocolate Alfajores
These chocolate alfajores are soft, delicate, and filled with dulce de leche. The addition of cocoa powder gives the cookies a rich chocolate flavor while still keeping that classic melt-in-your-mouth texture alfajores are known for. Finish them with a drizzle of melted white chocolate or semi-sweet chocolate for the perfect touch.
Servings 20 cookies
Calories 210kcal
Ingredients
- ¾ cup cornstarch 90g
- ¾ cup all-purpose flour 95g
- ¼ cup unsweetened cocoa powder 25g
- ½ tsp baking powder
- ¼ tsp fine sea salt
- 10 tbsp unsalted butter room temperature (141g)
- ½ cup granulated sugar 100g
- 3 large egg yolks
- ½ tsp vanilla extract
- ¼ tsp almond extract
- ¾ cup dulce de leche store-bought or homemade
To Decorate
- 2 oz melted white chocolate or semi-sweet chocolate for drizzling on top
Instructions
- Sift or whisk together the cornstarch, flour, cocoa powder, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, beat the butter on medium-high speed for about 1 minute.
- Add the granulated sugar and beat for another 2 minutes until very fluffy and light in color.
- Add the egg yolks one at a time, mixing well after each addition.
- Add the vanilla and almond extract and mix to combine.
- Add the dry ingredients and mix until a dough forms. Finish mixing with a spatula to avoid overmixing.
- The dough should be soft and only slightly sticky.
- Wrap the dough in plastic wrap or place it in a zip-top bag and chill in the refrigerator for at least 3 hours, or up to 3 days.
To Bake
- Preheat the oven to 350°F (175°C).
- Remove the dough from the fridge and let it sit on the counter for 10 to 20 minutes to soften slightly.
- Divide the dough into 4 pieces, working with one piece at a time while keeping the others covered.
- Roll the dough out on a lightly floured surface until about 1/4-inch thick.
- If the dough cracks, simply patch it back together gently with your fingers.
- Use a 2½-inch round cutter to cut the cookies. Different cutter sizes will affect both the yield and bake time.
- Place the cookies on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake for 12 to 15 minutes. The cookies should look set and dry, not wet in the center. They will be soft, but will become a bit firmer as they cool.
To Fill and Decorate
- Let the cookies cool completely before filling.
- Pipe or spoon the dulce de leche onto half of the cookies, then gently sandwich with the remaining cookies. I much prefer piping the dulce de leche because it keeps the filling much neater and more even. I use a regular round tip fitted in a piping bag, then fill the bag with the dulce de leche and pipe it onto the cookies. You can also make a simple piping bag using a zip-top bag and snipping off one corner with scissors.
- Melt the chocolate and place it in a piping bag or small zip-top bag. Snip the tip and drizzle over the tops of the cookies.
Storage
- Store the cookies in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
Notes
Dulce de Leche: I like to use San Ignacio dulce de leche, which is easily found in grocery stores in the USA. Look for repostero dulce de leche, as it holds up well for filling cookies. You can also make your own homemade dulce de leche.
Cornstarch: Cornstarch (or maizena) is key for giving alfajores their soft, tender, melt-in-your-mouth texture. Be sure to measure it accurately for the best consistency.
Butter Temperature: Use room-temperature butter so it creams properly with the sugar, creating a smooth dough. Cold butter can result in a crumbly texture.
Chilling the Dough: Chilling the dough for about 3 hours makes it easier to roll out and helps prevent the cookies from spreading too much during baking.
Freezing: You can freeze both the dough and the assembled cookies. Let the dough thaw overnight in the refrigerator or for about an hour at room temperature before using. Frozen alfajores can be eaten straight from the freezer or allowed to soften on the counter for 10 to 20 minutes.
Assembling: Gently press the cookies together when sandwiching with dulce de leche to avoid breaking the delicate cookies.
Storage: Alfajores improve in flavor and texture after a day or two. Store them in an airtight container at room temperature for a short period or refrigerate for longer freshness.
Decoration: You can drizzle the cookies with melted white chocolate or semi-sweet chocolate, dust them with powdered sugar, or fully coat them in chocolate.
Dipping in Chocolate: If you want to fully coat your alfajores in chocolate, you’ll need about 10 to 12 ounces (280–340 g) of chocolate for approximately 20 sandwich cookies. Melt the chocolate with 2 teaspoons of shortening to help keep the coating smooth and glossy. Use a fork to dip the cookies and let them set on a parchment-lined baking tray.
Weighing Ingredients: I recommend weighing the ingredients whenever possible. It helps prevent the dough from becoming too dry or crumbly, which is especially important with cornstarch-heavy cookies.
Rolling Out: Avoid using too much flour when rolling out the dough or the cookies can become dry or crumbly.
Nutrition
Serving: 1cookie | Calories: 210kcal