Chocolate alfajores Recipe

To start the cookies, cream the butter with the sugar for a few minutes until lightened. Then, beat in the egg and honey until everything is well combined.

Add the flour, cornstarch, cocoa, baking soda, and baking powder, mixing until a soft dough forms. Wrap the dough tightly in plastic wrap and chill it in the refrigerator for at least 30 minutes, or even overnight if you're making these ahead.

Divide the chilled dough into two parts, returning one half to the fridge while you work with the first. On a lightly floured surface, roll out the dough to about 2 millimeters thick. Use a 5–6 centimeter round cookie cutter (or the rim of a glass) to cut out circles; you should get around 30 to 40 cookies from the full batch.

Bake one sheet at a time for about 8–10 minutes, until the edges are just set. Let the cookies cool completely on the baking sheet before moving them.

Chop the milk chocolate and melt it with the butter and orange zest over low heat, stirring occasionally until smooth and glossy. You want it warm enough to be fluid but not hot enough to seize.

Carefully dunk each dulce de leche sandwich cookie into the melted chocolate, letting any excess drip off. Place them on parchment paper to set before serving.