This cookie was eaten on the podcast in episode 090 – Link
- 9 oz. (2 cups) unbleached all-purpose flour; more for rolling
- 9 oz. (2 cups) whole-wheat flour
- 2 tsp. baking powder
- 1 tsp. table salt
- 8 oz. (1 cup) unsalted butter, softened
- ¾ cup granulated sugar
- 1 ½ tsp. finely grated orange zest
- Two 13.4 oz. cans Nestlé dulce de leche
- 1 lb. bittersweet chocolate, chopped
- 1-pint heavy cream
- In a medium mixing bowl, whisk the flours, baking powder, and salt.
- In 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. Scrape down the bowl and paddle with a rubber spatula.
- 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 ¼ to ⅓ cup cold water and mix just until a smooth dough forms, 1 to 2 minutes.
- Divide the dough into two equal pieces, form into disks, and wrap in plastic.
- Chill overnight.
- Position a rack in the center of the oven and heat the oven to 350°F.
- Line 2 cookie sheets with parchment. 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 in circles—you can gather and reroll the scraps once.
- Bake one sheet at a time until the edges are very lightly browned and the cookies puff up slightly, 8 to 10 minutes.
- Cool the cookies 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.
Fill the cookies
Lay out the cookies, flat side down. Put a heaping ½ Tbs. of dulce de leche on half of the cookies. Cover each with a top cookie, flat side up.
Coat the cookies
- Put the chocolate in a small, deep, heatproof bowl.
- In a small saucepan over medium-high heat, bring the cream just to a boil.
- 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.
- Line 2 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.
- 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.
- Store in a plastic container, separating each cookie with parchment or waxed paper, in the refrigerator for up to 2 weeks or freeze for up to 3 months.