Chocolate Stroopwafels Recipe

ByHarper Ellington
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Introduction

Chocolate Stroopwafels are a delightful twist on the classic Dutch treat, combining rich cocoa flavor with a luscious caramel filling. These crisp waffle cookies paired with warm syrup make for an irresistible snack or dessert. Perfect for sharing or savoring with your favorite cup of coffee or tea.

A tall stack of dark brown chocolate stroopwafels with a grid pattern sits on white paper over a white marbled surface, with each round layer showing dripping glossy chocolate syrup between them. A single stroopwafel leans upright against the stack on the right side. Above the stack, a pair of woman's hands holds another stroopwafel broken in half, revealing gooey caramel inside that stretches between the two pieces. To the right of the stack, a wooden spoon filled with syrup rests on the surface, and blurred background elements include a milk glass and a metal baking ring. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1/4 cup milk
  • 1 1/2 tbsp instant or active dry yeast
  • 1 1/8 cups unsalted butter
  • 1 egg
  • 3/4 cup granulated sugar
  • 3 1/3 cups all-purpose flour
  • 13 tbsp cocoa powder
  • 1 tsp salt
  • 1 tsp cinnamon powder
  • 1 cup brown sugar
  • 3/4 cup dark corn syrup
  • 3 1/2 tbsp unsalted butter
  • 1 tsp cinnamon powder
  • 1/4 tsp salt

Instructions

  1. Step 1: In a large bowl, combine the milk and yeast. If using active dry yeast, let it sit for 10-15 minutes until slightly foamy. If using instant yeast, proceed to the next step immediately.
  2. Step 2: Add melted butter, egg, and granulated sugar to the yeast mixture. Mix well until fully combined.
  3. Step 3: Sift in the all-purpose flour, cocoa powder, cinnamon powder, and salt. Stir until all ingredients are thoroughly incorporated into the dough.
  4. Step 4: Transfer the dough onto a lightly floured surface. Knead gently a few times to develop gluten, then shape into a ball and return it to the bowl.
  5. Step 5: Cover the bowl and let the dough rest for 1 hour to rise.
  6. Step 6: Prepare the caramel syrup by combining brown sugar, dark corn syrup, unsalted butter, cinnamon powder, and salt in a medium saucepan.
  7. Step 7: Cook the mixture over low to medium heat, stirring constantly until it boils. Keep the syrup warm for assembly. Reheat if it cools down.
  8. Step 8: Divide the dough into 24-25 equal pieces, each about 40 grams. Shape each piece into a ball and press slightly to flatten.
  9. Step 9: Preheat your stroopwafel maker. Place a dough ball on the hot iron and press to flatten. Cook until steam stops escaping and the waffle turns golden brown.
  10. Step 10: Use an offset spatula to carefully remove the cooked waffle. While still hot, cut off the edges with a 3 1/2-inch (9 cm) round cookie cutter.
  11. Step 11: Gently split the warm cookie into a top and bottom half using a knife.
  12. Step 12: Spread warm caramel syrup onto one half, then sandwich with the other half. Place finished stroopwafels on a rack to cool completely.
  13. Step 13: Repeat with remaining dough. Once cool, store stroopwafels in an airtight container.

Tips & Variations

  • Use instant yeast for a faster start, or active dry yeast for a deeper flavor after proofing.
  • If you don’t have a stroopwafel maker, a thin waffle iron can be used but watch closely to avoid overcooking.
  • For extra richness, add a teaspoon of vanilla extract to the dough.
  • Chocolate lovers can sprinkle some chocolate chips onto the syrup before sandwiching for added texture.

Storage

Store the stroopwafels in an airtight container at room temperature for up to one week to maintain crispness. To enjoy them warm and slightly soft, gently reheat in a toaster oven or microwave for a few seconds before serving.

How to Serve

A tall stack of about ten thin, dark brown waffle cookies with visible grid patterns and glossy chocolate spread dripping between each layer sits on a white marbled surface. To the right of the stack, one waffle cookie leans against it slightly, showing the same grid texture. In front of this cookie, a light wooden spoon holds rich, dark chocolate sauce, with a few splashes and crumbs scattered on the surface around it. Above the stack, a woman's two hands pull apart a waffle cookie, revealing a sticky, gooey caramel filling stretching between the broken parts. The bright, soft background enhances the contrast of the dark waffle cookies and shiny chocolate layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours. Bring it to room temperature before shaping and cooking.

What can I substitute for dark corn syrup in the caramel?

Light corn syrup, golden syrup, or a mixture of honey and water can be used as alternatives, though the flavor and texture may vary slightly.

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Chocolate Stroopwafels Recipe

★★★★★

4.6 from 114 reviews
  • Author: Harper
  • Total Time: 2 hours 15 minutes
  • Yield: 25 stroopwafels 1x
Print Recipe

Description

Delicious homemade Chocolate Stroopwafels featuring rich cocoa-flavored waffle cookies sandwiched with a warm, spiced caramel syrup. This classic Dutch treat is perfect for enjoying with coffee or tea, combining a crispy texture with gooey, sweet filling.

Ingredients

Scale

Chocolate Waffle Cookies

  • 1/4 cup milk
  • 1 1/2 tbsp instant or active dry yeast
  • 1 1/8 cups unsalted butter, melted
  • 1 egg
  • 3/4 cup granulated sugar
  • 3 1/3 cups all-purpose flour
  • 13 tbsp cocoa powder
  • 1 tsp salt
  • 1 tsp cinnamon powder

Caramel Syrup

  • 1 cup brown sugar
  • 3/4 cup dark corn syrup
  • 3 1/2 tbsp unsalted butter
  • 1 tsp cinnamon powder
  • 1/4 tsp salt

Instructions

  1. Activate Yeast: In a large bowl, combine milk and yeast. If using active dry yeast, let it sit for 10-15 minutes until foamy. Skip this waiting if using instant yeast.
  2. Mix Wet Ingredients: Add melted butter, egg, and granulated sugar to the yeast mixture and mix thoroughly until well combined.
  3. Add Dry Ingredients: Sift in all-purpose flour, cocoa powder, cinnamon powder, and salt into the wet mixture. Mix them until fully incorporated to form the dough.
  4. Knead Dough: Transfer the dough onto a lightly floured surface and gently knead a few times to develop gluten. Shape into a ball and place it back into the bowl.
  5. Rest Dough: Cover the bowl and let the dough rest for 1 hour to rise lightly and improve texture.
  6. Make Caramel Syrup: In a medium saucepan, combine brown sugar, dark corn syrup, unsalted butter, cinnamon powder, and salt. Cook over low to medium heat, stirring constantly until the mixture boils. Keep warm or reheat if it cools.
  7. Portion Dough: Divide the rested dough into 24-25 equal pieces, about 40 grams each. Shape each portion into a ball and flatten slightly.
  8. Preheat Stroopwafel Maker: Heat your stroopwafel iron according to manufacturer instructions before cooking.
  9. Cook Waffle Cookies: Place each dough ball on the hot iron, pressing to flatten. Cook until steam stops escaping and the waffle turns golden brown.
  10. Cut and Split Cookies: Carefully remove the waffle with a spatula. Using a 3 1/2-inch (9 cm) round cookie cutter, trim edges while the waffle is hot. Gently split the cookie horizontally into two thin halves using a knife.
  11. Assemble Stroopwafels: Spread the warm caramel syrup evenly on one half and sandwich it with the other half. Place assembled stroopwafels on a rack to cool completely.
  12. Repeat and Store: Continue this process with the remaining dough pieces. Once cooled, store stroopwafels in an airtight container to maintain freshness.

Notes

  • If the caramel syrup cools and thickens, gently reheat before spreading to keep it pliable.
  • Use a stroopwafel maker or specialized waffle iron to achieve the authentic thin, crisp texture.
  • For best results, serve stroopwafels slightly warmed to enjoy the gooey caramel.
  • Active dry yeast requires proofing time; instant yeast can be added directly without waiting.
  • The cookie cutter step ensures even, neatly shaped stroopwafels.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Dutch

Keywords: Chocolate Stroopwafels, Dutch waffles, caramel syrup, cocoa waffles, homemade stroopwafels, waffle cookies, spiced caramel dessert

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