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  • ½ cup 1 stick unsalted butter, cut into 1 inch pieces
  • 2 1/2 cups semi-sweet chocolate chips
  • ¾ cup flour spooned then leveled
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 3 large eggs
  • 1 cup granulated sugar
  • 2 tablespoons light brown sugar packed
  • 2 tablespoons dutch processed cocoa powder
  • 2 teaspoons vanilla extract
  • 1 cup milk chocolate chips set these aside for the batter
  • 1 can Dulce de leche store bought or homemade
  • Flaked sea salt such as Maldon


Bake the cookies:

  • Preheat oven to 350 degrees Fahrenheit and place rack in the middle section of the oven. Line 2 baking sheets with parchment paper and set aside.
  • In a medium bowl combine the flour, salt, and baking powder. Set aside.
  • Place a small pot of water on the stove over low heat. Bring it to a simmer. Over the pot of simmering water, place a stainless steel bowl. Add the semi-sweet chocolate chips (ONLY) and butter, stirring occasionally until completely melted, smooth, and resembles pudding. Set aside to cool slightly.
  • Once the semi-sweet chocolate/butter mixture melts, combine eggs, sugars, and cocoa powder in a bowl of an electric mixer fitted with a whisk attachment. Mix on high until the mixture has doubled in volume and is very very thick, about 4-5 minutes.
  • Reduce the speed to medium and add the melted semi-sweet chocolate mixture to the eggs/sugar mixture and mix until combined. Add in the vanilla extract.
  • Reduce the speed to low and add flour mixture all at once. Mix until just combined. Fold in the milk chocolate chips.
  • With a cookie scoop (or a teaspoon), drop spoonfuls of dough onto prepared baking sheets.
  • Bake for 10 minutes, rotating the pan halfway through for even baking. Tops of cookies should appear crackled, but the interior will be soft and under-baked.

Assemble sandwich cookies:

  • Place half the cookies flat side up. Add about a teaspoon or so of dulce de leche, add a pinch of sea salt, and top with another cookie.
  • Makes about 25 sandwich cookies.