♪ On the eighth day of Cookiemas, I made for you to eat:
8 ate‘s cookies, 7 madeleines, 6 almond cookies,
4 Alfajores, calamansi crinkles, ube coconuts
and a choc chip walnut cookie ♪
Wow. Day 8 of Cookiemas already! I have a very special one for you all.
So this cookie is the most decadent cookie I make. It has chocolate, dulce de leche and coffee all wrapped up into one.
Sometimes I will sandwich the dulce de leche between two cookies for an extra hefty treat but in this case, I just pipe some dulce de leche on top.
I used to even stuff the centers and roll the cookies to have a filled cookie but ain’t nobody got time for that.
Regardless how you deliver the dulce de leche, I can promise you that these will be a hit. They never fail to impress!
Ingredients
- 113 grams butter
- 200 grams sugar
- 1 egg
- 2 teaspoons instant coffee
- 30 grams cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 162 grams all purpose flour
- 75 grams dulce de leche
- 2 teaspoons salt for garnish
For the dulce de leche, you can either purchase it in a can or follow directions to make it from a can of sweetened condensed milk.
Directions
In a large mixing bowl, combine butter and sugar. Then add the egg and beat until uniform. Next, add the instant coffee and mix again.
Add the baking powder and salt. Using a sifter, add the flour and cocoa powder. Then mix until a dark cookie dough is created.
Scoop the dough into rounds on a pan lined with plastic. Cover and chill in the freezer for 30 minutes or fridge for 1 hour.
Preheat the oven to 350°F. Remove chilled cookies and place on a parchment paper lined baking sheet. Bake for 15-18 minutes.
When finished baking, remove from the oven and let cool. When the cookies have deflated a bit (about 5 minutes), use a spoon to make a small depression on the top and pipe on some dulce de leche. You could just add scoops if you don’t care about the looks.
Finish each cookie with a sprinkle of salt and enjoy!
Recipe
Ingredients
Method
- In a large mixing bowl, combine butter and sugar. Then add the egg and beat until uniform. Next, add the instant coffee and mix again.
- Add the baking powder and salt. Using a sifter, add the flour and cocoa powder. Then mix until a dark cookie dough is created.
- Scoop the dough into rounds on a pan lined with plastic. Cover and chill in the freezer for 30 minutes or fridge for 1 hour.
- Preheat the oven to 350°F. Remove chilled cookies and place on a parchment paper lined baking sheet. Bake for 15-18 minutes.
- When finished baking, remove from the oven and let cool. When the cookies have deflated a bit (about 5 minutes), use a spoon to make a small depression on the top and pipe on some dulce de leche. You could just add scoops if you don’t care about the looks.
- Finish each cookie with a sprinkle of salt and enjoy!