Thin, crispy wafers, dark chocolate and dulce de leche. How can you improve that combination? So for my variation, I just mixed around the ingredients for the classic cuchufli cookie from Chile and added some hazelnuts. Because the cuchufli wafer ‘descended’ from the ice cream cone, I made my cookies in that classic shape. I used cocoa in the batter instead of chocolate for the frosting and filled the cones with dulce de leche and coarsely chopped hazelnut crunch. Eat these cookies immediately after filling them or the wafer will go soft. That should not be the greatest challenge with this crunchy cookie with its sweet sticky filling!
Chocolate dulce de leche cookie
for about 30 cookies
1 can of condensed milk
100 grams (⅔ cup) hazelnuts
¼ teaspoon salt flakes
2 large egg whites
100 grams (1 scant cup) icing sugar
50 grams (scant ½ stick) butter + extra for greasing
pinch of salt
40 grams flour (⅓ cup)
10 grams (⅛ cup) unsweetened cocoa powder
1 teaspoon vanilla extract
To make the manjar / dulce de leche filling, put the unopened can of condensed milk in a pan of water. Make sure the can is almost submerged. Bring the water to a boil. The label will release, gently remove it from the water. Leave to simmer with the lid on the pan over low heat for about 3 hours. Make sure there is enough water in the pan and fill up every now and then if necessary. Remove from the pan and let cool completely.
Meanwhile, toast the hazelnuts in a dry frying pan for about 3 minutes. Add the honey and stir for about 2 min. until caramelized. Spoon the mixture onto parchment paper, sprinkle with salt flakes and leave to cool completely. Chop coarsely. Mix ¾ of the nuts with the cold dulce de leche.
Beat the egg whites with the powdered sugar with a mixer until frothy.
Melt the butter and let cool slightly. Beat into the egg mixture.
Beat in the flour, cocoa powder and salt.
Mix the vanilla extract into the batter, cover and leave to rest at room temperature for about 20 min.
Preheat the oven to 175°C / 350°F. Line a baking tray with baking paper. Grease the baking paper slightly and scoop on two half tablespoons of batter. Leave a big space in between. With a palette knife spread the batter into 2 circles of about 10 cm / 4 inches.
Bake in the middle of the oven for about 8 min. until very light brown. Turn the baking sheet halfway through.
I used a special waffle iron for this recipe. If you do have one, bake the wafers between 2 pieces of parchment paper to keep the batter from sticking.
Remove from the oven and immediately cut in two. Quickly roll both halves up into cones. Let cool completely.
Fill the cooled rolls with the manjar / dulce de leche and sprinkle with extra nuts.
This post is also available in: Dutch