Fine Cooking's Chocolate-Covered Sandwich Cookies with Dulce de Leche

Name: Fine Cooking's Chocolate-Covered Sandwich Cookies with Dulce de Leche
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 454 grams bittersweet chocolate, chopped; 760 grams cans Nestlé dulce de leche each); 177 milliliters granulated sugar; 1 pint heavy cream; 2 teaspoons finely grated orange zest; 1 teaspoon table salt; 237 milliliters 1/2 pound unsalted butter, softened at room temperature; 315 milliliters ounces whole-wheat flour

You can never have too many dessert recipes, so give Fine Cooking's Chocolate-Covered Sandwich Cookies with Dulce de Leche a try. This recipe makes 10 servings with 702 calories, 6g of protein, and 54g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up table salt, bittersweet chocolate, orange zest, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Make the cookies: In a medium bowl, whisk both flours with the baking powder and salt. Using a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Stir in the orange zest and vanilla. Scrape down the bowl and paddle with a rubber spatula.

Ingredients you will need

Baking Powder

Orange Zest

Vanilla

Butter

Cream

Sugar

Salt

Equipment you will use

Stand Mixer

Spatula

Whisk

Bowl

With the mixer on low, gradually add the flour mixture to the butter mixture. After adding the last of the flour but before it’s fully incorporated, add 1/4 to 1/3 cup cold water and mix just until a smooth dough forms, 1 to 2 minutes. Divide the dough, shape into two disks, and wrap each in plastic. Chill overnight.

Ingredients you will need

Butter

Dough

All Purpose Flour

Water

Wrap

Equipment you will use

Blender

Position a rack in the center of the oven and heat the oven to 350°F. Line two cookie sheets with parchment.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

Roll out the cold dough on a lightly floured surface until it’s 1/8 to 3/16 inch thick. With a 2-inch plain or fluted round cookie cutter, cut the dough into rounds—you can gather and reroll the scraps once.

Ingredients you will need

Dough

Roll

Equipment you will use

Cookie Cutter

Bake one sheet at a time until the edges are very lightly browned and the cookies puff up slightly, 8 to 10 minutes.

Ingredients you will need

Equipment you will use

Oven

Let the cookies cool on a rack and store in an airtight container for up to 3 days or freeze for up to 1 month, until you’re ready to fill and coat them.

Ingredients you will need

Lay out the cookies, flat side down. Put a heaping 1/2 tablespoon of the dulce de leche on half of the cookies. Cover each with a top cookie, flat side up.

Ingredients you will need

Dulce De Leche

Put the chocolate in a small, deep, heatproof bowl. In a small saucepan over medium-high heat, bring the cream just to a boil.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Sauce Pan

Bowl

Pour over the chocolate and let sit for 10 minutes. Stir the mixture very gently, incorporating the cream steadily and without overworking, until glossy and completely mixed.

Ingredients you will need

Chocolate

Cream

Line two cookie sheets or rimmed baking sheets with parchment. Pick up a sandwich cookie with a small offset spatula. Immerse in the chocolate mixture, flipping the cookie to coat completely. Pick up with the spatula and tap a couple of times on the side of the bowl to get rid of excess chocolate. With another spatula in the opposite hand, gently smooth out the top of the cookie and then run the spatula along the bottom.

Ingredients you will need

Chocolate

Equipment you will use

Offset Spatula

Baking Sheet

Spatula

Bowl

Transfer to the parchment-lined sheet. Repeat with the remaining cookies. Allow the coating to set at room temperature for a few hours and then serve.

Ingredients you will need