Chocolate Stroopwafels
Chocolate Stroopwafels are a fun spin on the classic stroopwafels recipe. Thin, crisp, chocolatey waffle cookies with a sweet and gooey caramel filling in between.
Servings: stroopwafels
Ingredients
Chocolate Waffle Cookies
- 1/4 cup (60 ml) milk, warm
- 1 1/2 tbsp (15 gr) instant or active dry yeast
- 1 1/8 cups (250 gr) unsalted butter, melted
- 1 egg
- 3/4 cup (150 gr) granulated sugar
- 3 1/3 cups (400 gr) all-purpose flour
- 13 tbsp (100 gr) cocoa powder
- 1 tsp salt
- 1 tsp cinnamon powder
Caramel Syrup
- 1 cup (200 gr) brown sugar
- 3/4 cup (280 gr) dark corn syrup
- 3 1/2 tbsp (50 gr) unsalted butter
- 1 tsp cinnamon powder
- 1/4 tsp salt
Instructions
Chocolate Waffle Cookies
- In a large bowl, add milk and yeast. Stir to combine. If you use active dry yeast, let the mixture sit until slightly foamy for about 10-15 minutes. If you use instant yeast, you can skip to the next step.
- Add melted butter, egg, granulated sugar. Mix until well combined.
- Sift in all-purpose flour, cocoa powder, cinnamon powder, and salt. Mix until well incorporated.
- Transfer the dough to a lightly floured surface. Knead a few times to form gluten. Shape the dough into a ball and transfer it back into the bowl.
- Cover the bowl and rest the dough for 1 hour.
Caramel Syrup
- In a medium saucepan, add brown sugar, dark corn syrup, unsalted butter, cinnamon powder, and salt.
- Cook on low-medium heat while stirring constantly until the mixture boils. Keep the filling warm. If it has cooled down, you can reheat it again. Set aside.
Assemble
- Divide the dough into 24-25 pieces evenly or about 40 gr in weight.
- Shape into balls and flatten slightly.
- Preheat the stroopwafel maker before using. Place a ball of dough on the preheated iron and press to flatten it. Cook until the steam no longer escapes and it has turned golden brown.
- Remove the cooked waffle cookies with an offset spatula.
- Immediately use a 3 1/2-inch (9 cm) round cookie cutter to cut off the edges. While the cookie is still hot, gently split it into top and bottom halves with a knife.
- Spread the caramel filling on one half and sandwich the filling with another half. Place the finished stroopwafels on a cooking rack to cool completely.
- Continue the process with the rest of the dough. Once the stroopwafels have cooled completely, transfer them into an airtight container.
Notes
Use cake flour instead of all-purpose flour if you like them crisper.
You can substitute dark corn syrup with light corn syrup and molasses with a 3:1 ratio.
Nutrition
Serving: 1stroopwafel | Calories: 248kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 34mg | Sodium: 143mg | Potassium: 87mg | Fiber: 2g | Sugar: 23g | Vitamin A: 321IU | Vitamin C: 0.01mg | Calcium: 24mg | Iron: 1mg
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