A while back, I looked into the process involved in making Dulce De Leche and found out it was really pretty simple. It’s essentially a can of sweetened condensed milk that you heat for a long period of time. I read different opinions about whether to leave it in the can or if the can will explode so I decided against that, just in case. The first time I tried the oven method which was a messy experience. I got a jar of Dulce De Leche in the end, but the clean up wasn’t worth it for me. The next time, I emptied the can into a mason jar, placed the lid so it was just sitting on top (not actually screwed in) and placed this in a small pot of water. The mason jar was larger than the pot so I didn’t have to worry about water getting inside. I got this up to a boil and reduced the heat to medium. After about 4 hours, I had Dulce De Leche. I let the jar and contents come up to room temperature before placing it in the fridge. And the clean up was a breeze. The only thing, which I don’t really mind, is that the bottom of the pot had some white marks on the bottom that wouldn’t come off. My pots aren’t the greatest so it’s not a problem for me.
Once I had this jar of amazing gooiness, I had to figure out ways to use it, other than eating it directly from the jar. Here’s the recipe that I came up with:
Chocolate Dulce De Leche Cookies
- 230g semi sweet chocolate
- 60g unsalted butter
- 230g all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 50g granulated sugar
- 100g packed dark brown sugar
- 1 tbsp pure vanilla extract
Preheat oven to 350°. Melt the chocolate and butter in a double boiler and set aside.
In another bowl, whisk together flour, baking powder and salt. Set aside.
In an electric mixer, beat eggs, granulated sugar and brown sugar until light and fluffy. Add vanilla and melted chocolate and continue beating until combined. Add flour mixture until just combined. The batter will be a bit gooey.
Using a 1 Tablespoon Scoop, place the cookies approximately 2 to 3 inches apart on baking sheets. Fill a piping bag (with a #10 or #12 tip) with Dulce De Leche. Place the tip directly in the center of the cookie and squeeze a generous amount into each cookie. The cookie should retain it’s shape but just enlarge slightly. You’ll probably have a little hole in the top of the cookie which you can either leave as is or fill with a little bit of cookie batter to cover up the Dulce De Leche.
Place on center rack of oven and bake for 8-10 minutes. The cookies should still be moist. If they’re dry, reduce baking time.