• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

  • Chilean
    • Chilean Appetizers & Beverages
    • Chilean Breads
    • Chilean Breakfast
    • Chilean Cakes & Bakes
    • Chilean Cookies & Candy
    • Chilean Desserts
    • Chilean Jams & Jellies
    • Chilean Meat
    • Chilean Pasta, Rice & Potatoes
    • Chilean Poultry
    • Chilean Salads
    • Chilean Seafood
    • Chilean Soups & Starters
    • Chilean Vegetables
  • Savory
    • Breakfast
      • Eggs
    • Appetizers
      • Cocktails
    • Entrees
      • Beef
      • Empanadas (EN)
      • Chicken
      • Fish
      • Pork
      • Shellfish
    • Side dishes
      • Pasta
      • Rice
      • Potatoes
    • Vegetables
    • Salads
    • Sandwiches (en)
    • Soups
    • Breads
  • Sweet
    • Cakes & Bakes
    • Candy
    • Chocolate
    • Cookies
    • Cupcakes
    • Desserts
    • Jam, Frosting & Jellies
    • Pies
    • Sweet bread
  • Houston gardening
  • Español

Chocolate Alfajores

December 4, 2020 by Pilar Hernandez

Versión en español

Chocolate AlfajorOver the past five years, Latin food has become popular in Houston. I remember our local gourmet supermarket used to have a fair with products from Argentina. They have Alfajores, the most common ones with the cookie made out of cornstarch and Chocolate Alfajores Havanna.

If you are an old-time reader, you may remember my mother-in-law is Argentinian, and at her house, I was introduced to Alfajores Havanna. They are unique, with a soft chocolate cookie that melts in your mouth.  And they are filled with Dulce de Leche, a perfect complement to the semi-bitter chocolate coating. They are addictive.

I made these Chocolate Alfajores for International Night at my kid’s school. I love this celebration, our school in Houston gathers students from more than 25 different countries. Hence, there was food from Ethiopia, South Africa, Sweden, Russia, Cameroon, China, Japan, Israel, Mexico, Puerto Rico, Japan, France, and Chile!

In Chile, this kind of Alfajores is usually associated with the Sausalito brand initially from Viña del Mar, a beach city close to the capital.

* Recipe updated with new photos September 2017 *

You may also be interested in the recipe: Cornstarch Alfajores

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Alfajores, Chilean recipe

  • Author: Pilar Hernandez
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour, 20 minutes
  • Yield: 30
  • Category: Cookies
  • Method: Baked
  • Cuisine: Chilean
Print Recipe
Pin Recipe

Description

The cookie you having dreaming about it.


Ingredients

Units
  • 170 grams unsalted butter at room temperature
  • 130 grams of light brown sugar
  • 2 eggs at room temperature
  • 20 grams of honey
  • 340 grams of flour without baking powder
  • 2 teaspoons vanilla extract
  • 4 tablespoons Dutch cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon fine salt

for the filling,

  • 500 grams of Dulce de Leche

for coverage,

  • 200 grams of semi-bitter chocolate, I use one with 60% cocoa
  • 1 tablespoon vegetable oil

Instructions

  1. To make the dough. In a large bowl with the paddle mixer attachment. Beat the butter until creamy and pale, about 5 minutes, add sugar, mix until smooth (3 minutes), add the eggs one by one, and beat until combined. Add honey and vanilla, beat everything for 2 minutes.
  2. Sift the flour, cocoa, baking soda, baking powder, and salt, add to the previous mixture and mix with a wooden spoon (do not use the mixer) until a soft and moist dough forms. Wrap in kitchen plastic and refrigerate for 1-2 hours.
  3. Preheat oven to 350F or 180C.
  4. Divide dough into 4 and scoop out a quarter and make a ball. Roll the dough thin 1/3″ over a floured countertop. Cut the Alfajores in circles of 3 cm in diameter, place them on an oven tray covered with parchment paper.
    Raw chocolate alfajor
  5. Bake for 5 minutes on each baking sheet (without removing the paper). The dough will slightly rise in the oven. Remove and let cool in a grid on the same paper.
    Baked chocolate alfajor
  6. Once baked and cooled, you can put them in a plastic bag and freeze them.  Repeat with the remaining 3 pieces of dough.
  7. Fill the Alfajores with Dulce de Leche. Wrap in plastic and refrigerate overnight.
    Adding dulce de leche to filled
  8. The next day, chop the chocolate into small pieces, add the vegetable oil, melt in the microwave slowly, 30 seconds each go. Remove, stir for 1 minute, and melt in the microwave until all the chocolate is dissolved.

    Melted chocolate

  9. Use a spoon to cover the Alfajores. It is best to cover the sides first and then the top.

    Covered with chocolate Decorated chocolate alfajor

  10. Let dry and serve.
    Chocolate Alfajores Chocolate Alfajores, Chilean recipe

Keywords: Chocolate alfajor, chilean alfajor, chilean cookies

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Chocolate Alfajor - Chilean Recipe


The Chilean Kitchen*




 

If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumtpiously photographed, and you’ll delight in the best that Chilean cuisine has to offer, with easy-to-follow recipes tailored to American ingredients and grocery stores.

* Amazon affiliate links

Category: Chilean Cookies & Candy, Chilean recipes, Chocolate, Cookies, Kids' food, Sweet treats

About Pilar Hernandez

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Odile Pérez

    October 6, 2017 at 8:47 am

    Se ven deliciosos !

    Reply
    • Pilar Hernandez

      October 7, 2017 at 8:42 am

      Gracias!

      Reply
  2. Ashley H.

    October 8, 2017 at 4:45 pm

    ¡Me encanté los alfahores, resultaron muy bien! Mi parte favorita fue cuando cocinando las galletas y dulce de leche. Yo tengo una sugerencia: para una otra tiempo, me gustaría las medidas en Emperical tambien porque yo vivo en los Estados Unidos y es un poquito difícil de convertir “grams” a “cups”. ¡Gracias!

    Reply
    • Pilar Hernandez

      October 9, 2017 at 8:05 am

      Acá encuentras más información sobre conversiones https://www.enmicocinahoy.cl/datos-medidas-y-conversiones/ Suerte!

      Reply
  3. Ashley H.

    October 8, 2017 at 5:03 pm

    *alfajores. ¡Lo siento!

    Reply
  4. Marisha Popovic

    August 30, 2019 at 6:57 am

    I’ve read a few just right stuff here. Certainly price bookmarking for revisiting.
    I surprise how much effort you set to create this sort
    oof magnificent informative web site.

    Reply
  5. Giselle

    April 9, 2020 at 2:31 pm

    Hi
    In the recipe mention these ingredients; baking soda and baking power, but in the instructions on how to make them, only mention baking soda. Please can you tell me which one I follow? Thanks for sharing the recipe

    Reply
    • Pilar Hernandez

      April 10, 2020 at 5:47 pm

      Fixed. Thanks. Good luck!

      Reply
  6. Olivia

    April 30, 2020 at 8:08 am

    How long would these keep in the fridge? 2 weeks? Thank you

    Reply
    • Pilar Hernandez

      April 30, 2020 at 1:02 pm

      They are best 2-3 days after making them. If you want to keep them longer I would recommend freezing them for up to 3 months.

      Reply
  7. Mary

    May 10, 2020 at 6:16 pm

    I made these for my chilean mom for mothers day and they were perfect!! Really easy instructions to follow and they looked and tasted amazing!!

    Reply
    • Pilar Hernandez

      May 11, 2020 at 2:15 pm

      I’m so glad you did. Thanks for coming back to comment.

      Reply
  8. MARCEL YANCO

    June 24, 2020 at 2:39 pm

    HELLO
    I DID THE COOKIES WITH A GOOD OUTCOME WITH ONE TWIST THAT WAS: 200 GRAM OF CHOPPED (2-4 MM) ALMONDS, I FRIED IT TOGETHER WITH 50 GRAM OF SUGAR-POWDER. YOU MUST MIX IT ALL THE TIME WITH A WOODEN SPOON UNTIL THE ALMONDS ARE COATED WITH THE SUGAR (DON’T BURN IT). THEN PUT SOME SWEETENED ALMONDS ON EACH COOKIE WHILE THE CHOCOLATE IS STILL LIQUID. IF YOU DON’T HAVE AT HOME SUGAR-POWDER, YOU CAN MAKE IT. USE THE BLENDER WITH ONE CUP OF REGULAR SUGAR AND A TEASPOON OF CORN FLOUR UNTIL IT BECOME SUGAR-POWDER.
    GOOD LUCK
    MARCEL YANCO

    Reply
  9. Sharon

    February 2, 2021 at 1:19 am

    Do you really mean 1/3 inch thick and only 3 cm diameter? These look delicious. Thanks!

    Reply
    • Pilar Hernandez

      February 2, 2021 at 1:57 pm

      Yes, both.

      Reply
      • Sharon

        February 6, 2021 at 7:32 pm

        Thank you. They are quite small. A 3-cm cutter made about 40.
        I would suggest that anyone counting on serving these to company do a trial run. The cookies are quite fragile. My dulce de leche (made with a can of condensed milk) came out too thin, so it was running out the sides and the tops were slipping and sliding and the bottoms were crumbling. I’ve put the second half of plain cookies in the freezer in the hopes that that will help, and I’m cooking the dulce de leche another hour to see if it will thicken up.
        Looking forward to the chocolate coating!
        This is not a. project to do with children.

        Reply
        • Pilar Hernandez

          February 7, 2021 at 1:56 pm

          I agree, these are delicate, bakery cookies. Here is my recipe for the Dulce de Leche https://www.chileanfoodandgarden.com/condensed-milk-into-dulce-de-leche/

          Reply
  10. Michelle Eceiza

    December 20, 2021 at 12:22 am

    I am using the US conversion and when I took the dough out of the fridge after nearly two hours it was still so sticky, almost like a mousse consistency. I tried to roll it out on flour but it didn’t help and just stuck to the rolling pin. Is it possible one of the Ingredients is different? I followed recipe to a tee.

    Reply
    • Pilar Hernandez

      December 20, 2021 at 2:14 pm

      I checked the US conversion, and they are not correct. It’s software not done by a person. I’m sorry, it seems to work most of the time, but it’s very off in this recipe. I will turn it off. I always weigh the ingredients for cookies because they are finicky.
      I’m so sorry. (It gave you more sugar and way less flour than the one needed it).

      Reply

About Pilar

Instagram

Privacy

Facebook

Licensing

In your inbox

Copyright © 2022 · Pilar's Chilean Food & Garden · All Rights Reserved