Chocolate Stroopwafels are given a fun twist on the classic Dutch treat! Gooey caramel filling is sandwiched between two thin, crispy chocolate cookies for a unique treat that is every bit as good as the original!
Stroopwafels. If you've ever tried this classic Dutch dessert, you'll know how incredible the buttery layers of thin and crispy cookies and warm, gooey caramel are together. A match made in heaven. My mouth waters just thinking about the perfect combination.
But what's better than the original stroopwafel? Dare, I say a chocolate stroopwafel? The other day I came up with the crazy idea of adding cocoa powder to my stroopwafel recipe, and it came out even better than I had expected! I mean, chocolate + caramel?
Of course, the original will always have a special place in my heart, but the chocolate version is a fun way to mix things up!
Still remaining true to the recipe of my original Dutch Stroopwafels, this chocolate variety contains nothing additional except for cocoa powder (extra butter.) It's still the same recipe you've grown to love, but this time with a touch of added chocolate!
Stroopwafels are made with two, thin crispy chocolate waffles filled with sweet caramel syrup.
The traditional way to enjoy stroopwafel is to place it over a steaming hot cup of coffee or tea. This Dutch ritual warms the stroopwafel so the caramel is nice and gooey when you take a bite.
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📋 Recipe
Chocolate Stroopwafels
Ingredients
Cookies
- 3 ¾ cups all-purpose flour
- ¾ cup cocoa powder
- 1 cup unsalted butter melted
- 1 ½ cups granulated sugar
- 4 ½ teaspoon active dry yeast
- ½ cup lukewarm milk
- 1 egg
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon
Caramel Filling
- 2 tablespoon water
- 1 cup brown sugar
- 6 tablespoon unsalted butter
- ¼ cup light corn syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- dash of salt
Instructions
- In the bowl of a stand mixer, add in all of the ingredients for the waffles. Attach the dough hook and combine and knead the dough until smooth. The consistency should be similar to that of cookie dough. Once the dough is well-kneaded, cover the bowl with plastic wrap and allow to rest for 45 minutes.
- Meanwhile, heat the water, sugar, butter and corn syrup in a small saucepan over medium heat until the sugar dissolves, stirring constantly. Bring the mixture to a boil. Add the cinnamon, salt and vanilla and continue boiling until the syrup reaches the "soft ball stage" (234°F-240°F on a candy thermometer). This should only take a couple of minutes. Remove the saucepan from heat and allow to cool for 10 minutes.
- After the dough has finished resting, preheat and grease a waffle cone or pizzelle iron. Set the temperature to a medium setting. Knead the dough and divide it into small balls, roughly the size of tennis balls (you can adjust the size if you find they are too big). Place a ball of dough on the preheated iron and slightly flatten it. Cook the waffle until steam no longer escapes and it has turned a golden brown.
- Carefully remove the cooked waffle from the iron. Use a round 3 ½" cookie cutter to cut off the edges for a perfectly circular waffle (this is also key to splitting the waffle.) While the waffle is still hot, gently split the waffle with a thin serrated knife. Continue the process until all of the waffles are cooked and split.
- Spread 1 to 2 tablespoons (more or less depending on your preference) of the caramel filling on one of the waffles and top with another waffle. Repeat with the rest of the waffles.
- Serve the waffles with a hot drink. Store in an air-tight container for up to one week.
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