Chocolate Alfajores

Chocolate Alfajores
Ingredients
For the Chocolate Alfajores:

1 ½ cups (180g) all-purpose flour
1 cup (120g) cornstarch
½ cup (50g) cocoa powder (unsweetened)
½ tsp baking powder
¼ tsp baking soda
½ cup (115g) unsalted butter, softened
½ cup (100g) granulated sugar
2 large egg yolks
1 tsp vanilla extract
2 tbsp milk (or more if needed)
For the Filling:

1 cup (300g) dulce de leche
For the Chocolate Coating:

7 oz (200g) dark or milk chocolate, melted
Instructions
Prepare the Dough:

In a large bowl, sift together the flour, cornstarch, cocoa powder, baking powder, and baking soda.
In another bowl, cream the softened butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture. Add the milk and mix until the dough comes together. If the dough is too dry, add a little more milk, one teaspoon at a time.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Shape the Alfajores:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface to about ¼ inch thick.
Use a round cookie cutter (about 2 inches in diameter) to cut out circles from the dough.
Place the circles on the prepared baking sheet and bake for 8-10 minutes. They should be firm but not overly browned.
Let the cookies cool completely on a wire rack.
Assemble the Alfajores:

Once the cookies are completely cool, spread a generous amount of dulce de leche on the flat side of one cookie and sandwich it with another cookie.
Chocolate Coating:

Melt the chocolate in a heatproof bowl over simmering water (or in the microwave in short intervals). Stir until smooth.
Dip the alfajores into the melted chocolate, covering them entirely or just half, as preferred. Use a fork to lift them out and place them on parchment paper to set.
Set and Serve:

Allow the chocolate coating to set completely at room temperature or in the refrigerator.
Serve and enjoy your rich, chocolatey alfajores!