Chocolate Stroopwafels are a chocolate twist on the classic Dutch treat: thin, crisp waffle cookies sandwiching a warm, gooey caramel filling.
I fell in love with stroopwafels at first bite. The contrast of the thin buttery cookie and the warm caramel center is irresistible. After getting a stroopwafel maker, I’ve been making them at home regularly.
This chocolate version is adapted from my original stroopwafel recipe with cocoa powder added to the waffle dough. The cookies have a brownie-like chocolate flavor and a slightly less sweet profile than the traditional version.
What Are Stroopwafels?
Stroopwafels — literally “syrup waffles” — are thin, round waffle cookies made from two layers of baked dough with a caramel syrup filling between them. A traditional Dutch specialty, stroopwafels are made from a stiff dough of flour, butter, sugar, yeast, milk, and eggs pressed in a hot waffle iron until crisp.
While still warm, the waffles are trimmed to a perfect circle and split horizontally. A caramel filling of syrup, brown sugar, butter, and cinnamon is spread between the halves. As the filling cools, it sets and binds the cookies together.
The stroopwafel traces back to Gouda in the late 18th century, when bakers used crumbs and spices to make a sweet filled waffle. Today, many bakeries in Gouda and beyond have their own signature recipes.
Chocolate Stroopwafels Ingredients
Chocolate Waffle Cookies
- All-purpose flour. Cake flour can be substituted for a crisper texture.
- Cocoa powder. Natural or Dutch-processed works; Dutch-processed provides a deeper chocolate note.
- Unsalted butter. Use salted butter only if you omit added salt in the recipe.
- Granulated sugar.
- Yeast. Active dry or instant yeast will work.
- Milk. Warm milk helps activate the yeast.
- Egg. Room temperature egg blends more evenly.
- Salt.
- Cinnamon powder. Adds warmth to the dough.
Caramel Filling
- Dark corn syrup. Traditional Dutch stroop is ideal, but dark corn syrup is an accessible substitute. Alternatively, a combination of light corn syrup and molasses (3:1) can mimic stroop’s flavor and texture.
- Brown sugar. Light or dark brown sugar both work.
- Unsalted butter. Adds richness and creaminess.
- Cinnamon powder.
- Salt.
You Need a Stroopwafel Maker for This Recipe
While you can press dough flat on a pan, the authentic waffle pattern and thin, even shape are best achieved with a stroopwafel or ice cream cone maker. A pizzelle maker can also be used if available.
Other Tools You Need
- Offset spatula. To lift the delicate cookies from the iron.
- Round cookie cutter. A 3 1/2-inch (9 cm) cutter is a convenient size for ~40 g dough portions.
- Glove or thick napkin. Protects your hand when splitting hot cookies.
- Sharp knife. To split the warm waffles into halves.
Baking Tips
- Rest the dough. Allowing the dough to rest makes it more pliable and easier to shape.
- Avoid making the cookies too thin. Thinner cookies are harder to split cleanly. If you’re new to stroopwafels, aim for a slightly thicker waffle.
- Split while hot. It’s easiest to halve the waffle right after it comes off the iron; once cooled it crisps and can crack.
- Keep the caramel warm. The filling firms as it cools, so reheat gently if it becomes too thick while assembling.
More Chocolate Recipes
- Double Chocolate Butter Cookies
- Sour Cream Double Chocolate Muffins
- Moist Steamed Chocolate Cake
- Baileys Chocolate Mousse
- Chocolate Espresso Granola
- Dairy-Free Chocolate Banana Bread
Chocolate Stroopwafels
Pin
Rate
Ingredients
Chocolate Waffle Cookies
- 1/4 cup milk, warm
- 1 1/2 tbsp instant or active dry yeast
- 1 1/8 cups unsalted butter, melted
- 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
Chocolate Waffle Cookies
-
Combine warm milk and yeast in a large bowl. If using active dry yeast, let it sit until slightly foamy (about 10–15 minutes). Skip this rest if using instant yeast.
-
Add melted butter, egg, and granulated sugar; mix until combined.
-
Sift in flour, cocoa powder, cinnamon, and salt. Mix until the dough comes together.
-
Turn the dough onto a lightly floured surface, knead briefly to develop some gluten, shape into a ball, and return to the bowl.
-
Cover and rest the dough for 1 hour.
Caramel Syrup
-
In a saucepan, combine brown sugar, dark corn syrup, butter, cinnamon, and salt.
-
Heat over low–medium heat, stirring constantly, until the mixture boils and is smooth. Keep the filling warm; reheat gently if it cools and thickens.
Assemble
-
Divide the dough into 24–25 equal pieces (about 40 g each).
-
Shape each piece into a ball and flatten slightly.
-
Preheat the stroopwafel maker. Place a dough ball on the hot iron and press to flatten. Cook until the steam stops and the waffle is golden brown.
-
Lift the cooked waffle with an offset spatula. While still hot, use a 3 1/2-inch (9 cm) cutter to trim the edges and carefully split the waffle into top and bottom halves with a knife.
-
Spread warm caramel on one half, sandwich with the other half, and place finished stroopwafels on a rack to cool completely.
-
Repeat with remaining dough. Once cooled, store stroopwafels in an airtight container.
Notes
If Dutch stroop is unavailable, substitute dark corn syrup. You can also combine light corn syrup with molasses at a 3:1 ratio to approximate the flavor and color.