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Dear Chef,

I am making a Dutch cookie that, after baking the cookie part, you slice it into two pieces, then “fill it” with caramel, and then put the two cookies back together. It’s called a stroopwafel. The problem I am having is the cookie part is not “chewy,” it’s more crunchy than I’d like. How do I make the cookie part more “gooey”? Thanks!

Ed from Lancaster, Pennsylvania

We are very familiar with these delicious Dutch cookies. However we have never heard of baking them. They are made in a cookie-type waffle iron, such as a pizzelle iron, which has a design that will give a more authentic look to your cookies. Stroopwafels are more crunchy immediately after they are made. Fill them with the caramel while they are still warm and as they cool, they will become more chewy. Do not cut a cookie in half, but sandwich two cookies together. Good luck, now we are off to bake these wonderful treats!

Stroopwafels

  • 2 cups flour
  • ½ cup sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 4 tablespoons butter
  • 2 eggs
  • 1 teaspoon vanilla extract

Mix together the flour, sugar, baking powder, and salt. Cut the butter in the dry ingredients using a pastry blender. Add eggs and work dough into a ball. Refrigerate for at least an hour. Divide dough into walnut-sized balls. Place one ball at a time into a medium-high cookie iron that has been brushed with butter. Squeeze the handles together so that the cookie is as thin as possible. Cook for 1 minute. Remove from iron. Sandwich cookies together with a dollop of caramel sauce.