Sweet, earthy and a little spicy, these Chocolate, Chili and Dulce de Leche cookies are a flavor explosion and a creative riff on alfajores.
After a week of “hatch chile madness” I wanted to end on a sweet and a “little spicy” note with these Chocolate, Chili and Dulce de Leche Cookies. The inspiration came from a new and fun little cookie cookbook – “The Cookiepedia – Mixing, Baking and Reinventing the Classics” by Stacy Adimando. Quirk Productions, who published Matt Armandariz’s book, “On A Stick” graciously sent me an advance copy of The Cookiepedia to review – and I am so glad that they did.
I found this little book very appealing – the recipes are indeed classics but many feature a modern twist. What I liked most about this book though is the helpful hints and easy to read layout. This would be the perfect gift for anyone who has never baked or who is convinced that baking is beyond them.
As I read through the book, the Chocolate Sandwich Cookie recipe caught my eye and I immediately thought of a way to adapt the recipe for a cookie that would be a fitting end to my Hatch Chile madness of this week.
And that is how these Chocolate, Chili and Dulce de Leche Cookies came to be.
Two not-too-sweet dark chocolate cookies slathered with creamy and caramelly Dulce de Leche. Another twist on a classic and the perfect ending to my week of Hatch Chile Madness.
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1 1/2 cups flour
- 3/4 cup cocoa powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 3/4 cup unsalted butter - room temperature and cut into small pieces
- 1 large egg
- 1 tsp. vanilla extract preferably mexican vanilla
- 1/2 tsp. chili powder
- Filling: 1 - 14 oz. can Dulce de leche
In a large bowl of a mixer, combine the sugars, flour cocoa powder, baking soda, salt and chile powder. Mix at low speed for a minute or two until all ingredients are combined.
Mix in the butter a piece at a time until the butter is thoroughly incorporated.
Add the egg and the vanilla and continue to mix until a dough begins to form.
Turn the dough out onto a board and form it into a disk. Wrap in plastic wrap and refrigerate for at least one hour or overnight until firm.
When you are ready to bake the cookies, let the dough warm up for 5 - 10 minutes. Line 3 sheet pans with parchment paper. Cut the dough in half and roll one half out until it is approximately 1/8 inch thick. Using a 2 inch round cookie cutter, cut rounds out and place on a parchment lined sheet pan.
Place the rounds on the sheet pan. Repeat with the remaining dough. Bake for 12 - 15 minutes until cookies are dry. Let cool.
When cookies have cooled, stir the dulce de leche and spread about a tablespoon on the bottom of one cookie. Top with another cookie and "squish" until the filling reaches the edge. Repeat with remaining cookies.
Store in an airtight container.