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
- 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.
- Mix Wet Ingredients: Add melted butter, egg, and granulated sugar to the yeast mixture and mix thoroughly until well combined.
- 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.
- 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.
- Rest Dough: Cover the bowl and let the dough rest for 1 hour to rise lightly and improve texture.
- 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.
- Portion Dough: Divide the rested dough into 24-25 equal pieces, about 40 grams each. Shape each portion into a ball and flatten slightly.
- Preheat Stroopwafel Maker: Heat your stroopwafel iron according to manufacturer instructions before cooking.
- 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.
- 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.
- 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.
- 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
