Chocolate Stroopwafels | Chocolate Waffle Cookies with Caramel Filling | Jaja Bakes

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: milk chocolate

Cocoa powder reduces calories while maintaining chocolate flavor.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

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.

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.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens