Dive into the world of scrumptious Dutch desserts by preparing our Chocolate Stroopwafel. With layers of rich cocoa cookies filled with gooey caramel syrup, this recipe is incredible and a must-try. Join us in this culinary adventure, and we promise you'll be making these sweet treats over and over again!
Chocolate Stroopwafel, a twist on the traditional Dutch stroopwafel, is enjoyed throughout the year, particularly during festive seasons. Its rich texture and flavorful caramel filling make it a popular choice for Christmas and other special occasions. Speaking of delicious treats, why not also explore our Lace Cookies recipe? It's another delightful dessert that pairs beautifully with Chocolate Stroopwafel.
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Ingredients
- Flour
- Cocoa powder
- Milk
- Egg
- Melted Butter
- Sugar
- Dried Instant Yeast
- Brown Sugar
- Corn Syrup
- Cinnamon
See recipe card for quantities.
Instructions
Prepare the Chocolate Cookie Dough
Mix all dough ingredients and let it rest.
Bake the Dough
Form into balls, press in a waffle maker, and cut into thin cookies.
Make the Caramel Syrup
Cook all syrup ingredients together until smooth.
Assemble the Stroopwafel
Spread caramel syrup on one half and close the cookie, pressing evenly.
Serve and Enjoy
Serve with your favorite beverage like coffee or tea.
Hint: Ensure to cook the caramel syrup until it reaches the right temperature (115°C). Timing here is crucial as under-cooking may make the syrup too runny, and over-cooking might make it too hard. Follow the temperature guideline for perfect consistency.
Substitutions
For a vegan option, substitute regular butter with vegan butter and use a plant-based milk. Replace the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoon water).
Variations
Add a pinch of nutmeg or cardamom to the caramel syrup for a spiced version.
🍴 Equipment
Stroopwafel Chocolate Cookie Dough
- Mixing Bowls: For mixing wet and dry ingredients.
- Keeps ingredients organized.
- Whisk: For mixing wet ingredients.
- Helps combine well.
- Sifter: For sifting dry ingredients.
- Removes lumps.
Baking The Dough
- Waffle Cone Maker: For cooking dough.
- Gives stroopwafel shape.
- Digital Scale: For measuring dough balls.
- Ensures uniform size.
- Cookie Cutters: For making cookies round.
- Shapes the cookies.
- Knife: For cutting cookies in half.
- Splits cookies.
The Caramel Syrup
- Saucepan: For making caramel.
- Cooks syrup ingredients.
- Wooden Spoon: For stirring.
- Mixes caramel.
- Candy Thermometer: For checking temperature.
- Ensures caramel is done.
Most Useful Equipment
The Waffle Cone Maker is the most useful. You need it for the stroopwafel shape.
Storage
Store Chocolate Stroopwafel in an airtight container at room temperature for up to a week.
Top tip
Carefully cut the cookies while they are still warm. Once they cool, they become more challenging to slice evenly.
FAQ
Serve it with hot tea or coffee.
Yes, they freeze well in an airtight container for up to 3 months.
Substitute with vegan butter, plant-based milk, and flax egg.
You can substitute with honey.
Prep time is around 1.5 hours, including resting time.
Absolutely, it's a kid-friendly treat!
It makes around 20 Stroopwafels.
Related
Looking for other recipes like this? Try these:
How to Make Chocolate Stroopwafel - A Dutch Waffle Cookie
Indulge in the delightful Dutch dessert of Chocolate Stroopwafel with our easy-to-follow recipe.
- Total Time: 1 hour 30 minutes
- Yield: 20 Stroopwafels
Ingredients
2 ½ cups (400g) Flour
1 ¼ cups (100g) Cocoa Powder
½ cup (100ml) Milk
1 Egg
1 cup (250g) Melted Butter
½ cup (120g) Sugar
1 tbsp (16g) Dried Instant Yeast
1 cup (250g) Brown Sugar
1 ½ cups (360g) Corn Syrup
¾ tsp (4.5g) Cinnamon
Instructions
Stroopwafel Chocolate Cookie Dough
- Mix the milk, butter, sugar, egg, and yeast together.
- Mix the flour, cocoa powder, and sift over the mixture.
- Mix until it forms a dough.
- Work it on the counter.
- Put in a bowl and cover it.
- Wait for 1 hour before using it.
Baking the Dough
- Divide the dough into 40g balls.
- Heat a waffle cone maker to medium-high heat.
- Put a ball of dough in the machine and press until thin.
- Cook for about 1 minute 30 seconds.
- Remove and let cool for a few seconds.
- Use a cookie cutter to have a perfectly round cookie.
- Cut in the middle to have 2 thin cookies.
The Caramel Syrup
- Bring the corn syrup to a simmer.
- Add the brown sugar and let it melt.
- Add the butter and mix until incorporated.
- Add the cinnamon and cook until 115°C.
- Set aside.
- Spoon caramel syrup on one half and close the cookie.
- Press so the caramel spreads equally.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dutch
- Diet: Vegetarian
Food safety
- Store in an airtight container to prevent spoilage.
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