I am baking my favorite Chocolate Cookies with Dulce de Leche dripping all over from the middle of the round cookie. This is my favorite for the simple reason it is one of the easiest chocolate cookies to put together. I have brought these to cookie swaps, fundraisers, tea sessions with friends, sent it to my sons away from home or else baked it for the family just because they craved it.
This recipe is an original from my sister, Isabel, who lives in the Philippines. My sister baked and shared her recipe with everyone in the family. The cookie recipe has gone the roundabout way around the world. One time, at a reunion of my husband’s family in the Midwest, my sister in law, Alicia arrived from Canada. She had with her a large canister of these chewy, moist, marvelous chocolate cookies. As everyone hungrily dived into the cookie can, I grabbed one. I bit into her homemade cookie, then sensed it was familiar. I asked Alicia where she got the recipe. She laughed and said “From you!” And that is life, love and food coming full circle.
Chocolate Cookies with Dulce de Leche Filling
- cookie pans - large
- 3 cups all purpose flour
- 2 cups granulated sugar
- 1 and 1/4 cups cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 4 whole eggs
- 3/4 cup corn oil
- 2 teaspoons vanilla extract
- 2 Tablespoons rum
- 1 can (14 ounces) sweetened condensed milk for filling
- To make Dulce de Leche: remove paper labels from the can of condensed milk. Fill a large pot with water, enough to cover the can. Let the water boil, then simmer over medium heat to cook the condensed milk inside the can. Cook for 3 hours. If using a Slow Cooker like I did, cook the can of condensed milk on HIGH settings for 4 hours, with water covering the can. After cooking time, leave the can submerged in the water and let it get to room temperature. Then refrigerate can of caramel condensed milk overnight and set aside till ready to spread as cookie filling.
- To make the chocolate cookies:
- Preheat the oven to 350 F degrees.
- Line baking sheets with parchment paper.
- In a large bowl, place all the ingredients together : flour, sugar, cocoa powder, baking powder, salt, eggs, corn oil, vanilla and rum. Using a stand mixer, mix all the ingredients till well blended. Batter will get thick and easier to handle by hand.
- Shape the cookie dough into round chocolate balls about 2 inches in diameter. Arrange the cookie dough balls on the cookie sheet, about 2 inches apart.
- Bake at 350 F degrees for 9 to 10 minutes. When cookies are done, cool on a rack for at least 30 minutes.
- Make sure cookies are thoroughly cooled before placing the filling.
- To assemble chocolate cookies : Take the bottom cookie, spread a tablespoon of the caramel dulce de leche (from the cooked condensed milk). Place another cookie on top of the filling to form a chocolate sandwich. Press cookies together. Wrap in plastic and freeze cookies till ready to serve.
- Cook's comments: To make this cookie in stages, mix the cookie dough and keep in an air tight covered plastic container. Freeze at least overnight then bake the following day. The frozen dough keeps in the freezer for 2 to 3 weeks. The dulce de leche is better if cooked the day before.