Chocolate Dulce de Leche Cookies

Yeah, that's right. I just made chocolaty chocolate cutout cookies. And they were made with both melted chocolate and cocoa powder. And I put a GOOD amount of sea salt flakes in them. Chocolate and salt, yes. And I cut teeny circles in half of the cookies with an apple corer. No-one ever said I wasn't resourceful. Well, I don't know that for sure, but... And I dolloped blobs of dulce de leche on to the whole cookies. And I topped each one with a doughnut shaped cookie... (Did someone say doughnuts?) And I stacked cookies on top of each other in various formations while I contorted myself onto impossible positions to photograph them. And I think I pulled a hamstring in the process.

Chocolate Dulce de Leche Cookies
From Martha Stewart
Makes 18

3/4 cup plaon flour, plus more for dusting
1/4 cup cocoa
3/4 teaspoon coarse sea salt flakes (I used my favourite, Maldon Salt)
1/4 teaspoon baking powder
2 tablespoons unsalted butter, room temperature
1/4 cup caster sugar
1/4 cup packed light-brown sugar
1 large egg
1 large egg yolk
115g dark chocolate, melted and cooled
1/2 teaspoon pure vanilla extract
1/4 cup dulce de leche

Whisk together the flour, cocoa, salt, and baking powder in a medium bowl. Set aside.

Beat butter and sugars with an electric mixer on medium speed until pale and fluffy. Beat in egg, yolk, chocolate, and vanilla. Reduce speed to low. Add flour mixture, and beat until just combined. Shape into a disk, wrap in plastic, and refrigerate 1 hour.

On a lightly floured surface, roll out dough to about 3mm thick. Cut out 36 rounds with a 5cm cutter, and space 2cms apart on baking paper-lined baking sheets. Using an small circle cutter (I used an apple corer because I didn't have a really small round cookie cutter), cut a small circle in the center of half the cookies. Refrigerate 30 minutes.

Preheat oven to 190 degrees C. Bake until set, 7 to 9 minutes. Let cool. Top each uncut cookie with 1 teaspoon dulce de leche and a cutout cookie.