these cookies don’t scream valentine’s day in an obvious way. they aren’t heart-shaped, they aren’t adorned with pink sprinkles, and they certainly steer clear of the red velvet fad. but to me, these cookies are all kinds of romantic, and they’ve won over my heart for all the right reasons. as i’ve mentioned on the blog once before, D is obsessed with dulce de leche, and i’ve been known to appreciate the occasional chocolate bar once in a while. (just kidding, chocolate is practically my middle name!) anywho, these two flavors are, without a doubt, wonderful on their own. they each possess a set of unique characteristics that we’ve come to know and love. but put them together, and now you’ve got a cookie that’s truly something special. you can trust me when i say these cookies are too delicious and that you should make them immediately. but back to that analogy i was working on! over the years, D and i have built a relationship that is based on sharing and working together as a team, and it’s something i’m extremely proud of. we always try to bring out the best in each other; he is the dulce de leche to my chocolate, and together we make one gooood cookie. our love is about sharing ideas, sharing experiences, and sharing laundry duty. i wouldn’t have it any other way.
happy valentine’s day dylan – and yes, i just compared our love to a cookie :)
chocolate dulce de leche cookies
adapted from call me cupcake
- 55g unsalted butter
- 150g dark brown sugar
- 25g cocoa powder
- 50g semisweet chocolate chips
- 1 large egg
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 130g all-purpose flour
- dulce de leche, for filling
- flaky sea salt, for sprinkling
- combine the flour, salt, and baking soda in a medium bowl. set aside.
- in a stainless steel bowl set over a pot of simmering water, melt the butter, sugar, cocoa powder, and chocolate chips. once melted, remove from heat.
- allow butter mixture to cool for a minute or so, then mix in the egg until well incorporated.
- add the flour mixture to the wet mixture and fold in until just incorporated. refrigerate cookie dough for 30 minutes.
- preheat oven to 350°F and line a baking sheet with parchment paper. shape cookies into balls and place on prepared baking sheet. press thumb into the middle of each cookie to create a well for the dulce de leche filling, then spoon dulce de leche into each cookie. cover the dulce de leche filling with a small disc of cookie dough, making sure to seal the edges. top each cookie with a sprinkling of flaky sea salt.
- depending on the size of your cookies, bake in a preheated oven for approximately 8-12 minutes. the cookies will still be quite soft when done, but they’ll be firm enough to easily move to a cooling rack when they are pulled out of the oven.