Chocotorta Cookies with Sea Salt Dulce de Leche

While studying my Masters in Barcelona, I was lucky enough to meet people from around the world who I’m even luckier to now call life-long friends. One of these friends is Juli, an Argentinian graphic designing wiz and the most zen human being alive. It’s amazing when you can learn so much from a person and I’m sure she changed something in me for the best. She taught me to be braver, to go for the things I want, to always keep my chin up and, when in doubt, yoga it out. She also showed my the traditional Argentinian dessert called chocotorta, which consists of chocolate wafer cookies dipped in coffee and sandwiched between dulce de leche. We ate it amongst friends at Barcelona’s Parc de la Ciutadella and it was amazing. Fast forward 2 years later and I’m reminiscing about simpler days abroad, so I decided to convert Juli’s recipe into chocotorta cookies that are perfect for the holiday season.

If you’re the kind of person who believes there’s such a thing as a dessert being too rich, I have bad news: the following recipe isn’t for you. May I suggest a green smoothie instead?

Chocotorta Cookies

Chocotorta Cookies

Chocotorta Cookies

Chocotorta Cookies + Sea Salt Dulce de Leche

Chocotorta: an Argentinian favorite flipped on its head. Coffee chocolate cookies drizzled with homemade sea salt dulce de leche.

Course Dessert
Cuisine Argentinian
Prep Time 30 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 50 minutes
Servings 18 cookies


Sea Salt Dulce de Leche

  • 2 cans sweetened condensed milk
  • 3 tsp sea salt

Chocotorta Cookies

  • 2 sticks softened unsalted butter, cubed
  • 1 1/2 cups brown sugar
  • 2 large eggs
  • 3 tsp brewed coffee or espresso, cooled
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1/4 + 1/8 tsp salt
  • 1 tsp baking powder
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp confectioner's sugar


Sea Salt Dulce de Leche

  1. Bring a large pan of water to a boil (enough water to cover both cans of condensed milk). Remove the labels from the cans and submerge them into the boiling water using tongs, placing each can on its side. 

  2. Boil the cans for 3 hours. Make sure the can is covered with water at all times and add more water as needed.

  3. Remove the hot cans from the boiling water using tongs and allow them to cool completely to room temperature for about an hour on a cooling rack or heatproof surface.

  4. Once cooled, transfer the dulce de leche from both cans to a small bowl and stir in sea salt.

Chocotorta Cookies

  1. Preheat the oven to 350˚ F.

  2. Use a stand mixer with dough attachment to cream together the butter and sugar and medium speed for about 2 minutes. Add the eggs one at a time and coffee and continue to mix until blended.

  3. Lower the stand mixer to a slow speed and add in the cocoa powder and continue mixing until well blended. Gradually add in flour, then salt and baking powder until combined.

  4. Scoop 1 teaspoon of dough on to a baking sheet lined with parchment paper about 2 inches apart.

  5. Bake cookies 13-15 minutes. Remove cookies and let cool to room temperature.

  6. In a smal bowl, stir together 1/4 cup cocoa powder and confectioner's sugar. Just before serving, sift the cocoa powder sugar mix over the cookies and use a spoon to drizzle the dulce de leche over cookies.

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