Dulce de Leche Chocolate Chip Cookies
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These cookies are an absolute game changer when you want something decadent but don't have hours to spend in the kitchen. The magic comes from swirling dulce de leche right into the dough, creating pockets of caramel sweetness throughout. Dark chocolate chips add antioxidants while the whole batch comes together in just 45 minutes from start to finish. Whether you're baking for a crowd or craving something special on a weeknight, this recipe delivers bakery quality results with ingredients you probably already have on hand. Trust me, one bite and you'll be making these constantly.
Ella x
Ingredients
- 250 gall-purpose flour
- 5 gbaking soda
- 5 gsalt
- 200 gunsalted butter(softened)
- 250 ggranulated sugar
- 150 gbrown sugar
- 120 gdulce de leche
- 200 gdark chocolate chips
- 2 eggeggs
- 1½ mLvanilla extract
- 5 gbaking powder
- 150 gsemi-sweet chocolate chunks
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Ensure the parchment paper is large enough to fit the cookies without overlapping.
- 2
In a medium bowl, whisk together the flour, baking soda, salt, and baking powder. Set aside.
Tip: Whisking the dry ingredients helps to incorporate air and ensures even distribution.
- 3
In a large bowl, cream together the butter and sugars until light and fluffy.
Tip: Scraping down the sides of the bowl ensures all ingredients are well incorporated.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Allowing the eggs to fully incorporate helps to prevent a dense cookie.
- 5
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Tip: Overmixing can lead to tough cookies.
- 6
Stir in the dulce de leche, dark chocolate chips, and semi-sweet chocolate chunks.
Tip: Adding the chocolate chunks last ensures they retain their texture.
- 7
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 5cm of space between each cookie.
Tip: This allows for even spreading and prevents cookies from merging.
- 8
Bake for 12-15 minutes or until the edges are lightly golden brown.
Tip: Keep an eye on the cookies during the last few minutes of baking to prevent overcooking.
- 9
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: Allowing the cookies to cool slightly helps them retain their shape.
- 10
Once cooled, store the cookies in an airtight container at room temperature for up to 3 days.
Tip: Keep the cookies away from direct sunlight to maintain their texture.
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