14d • General discussion
Ever wished you could bottle the feeling of Amsterdam… and bake it at home?
Greetings, fellow enthusiasts of fine craft and deep flavor!
I want to share with you a local recipe for the famous cookie everyone stands in line for 🌷🍪🇳🇱
If you’ve ever wanted to capture the essence of an Amsterdam experience right in your kitchen, look no further than the legendary Amsterdam Dark Chocolate Stuffed Cookie.
This treat is famous in Amsterdam, particularly the version mastered by Van Stapele Koekmakerij, which has built its reputation on selling this single, perfect creation.
The core appeal is the exquisite contrast: a crispy, rich dark chocolate exterior embracing a luscious, gooey white chocolate center.
This cookie isn’t a traditional edible but if you’re using infused butter it will be 😉
🌟 For a great tip our fellow gave us on washing your infused butter, look at the edible discussion that our mate posted below! Thanks guys!
So, here is a comprehensive recipe, inspired by those iconic chocolate bombs, guaranteed to elevate your baking repertoire 💫
The Legendary Amsterdam Cookie:
Dark Chocolate & White Chocolate Center
This recipe yields approximately 22 cookies, assuming 40g dough balls.
Ingredients You'll Need:
• 2 cups (250g) all-purpose flour
• ½ cup + 2 tablespoons (57g) Dutch processed cocoa powder (A mix of Valrhona and Cacao Barry is recommended for a rich, profound chocolate flavor or just a fine cacao powder)
• 2 tablespoons (14g) whole milk powder (adds richness, but can be omitted)
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1 teaspoon Diamond Crystal kosher salt
• ½ teaspoon instant espresso powder (a secret weapon to intensify chocolate flavor without being tasted)
• ¾ cup unsalted (infused) butter (170g), at room temperature
• ¾ cup (150g) packed light brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 160g Valrhona white chocolate feves or chunks (aim for about 7-8g, usually 2 cubes of regular sized chocolate bar, of white chocolate per cookie center)
Step-by-Step Crafting Process:
1. Prep the Dry Mix: Measure the flour into a large mixing bowl. Sift the cocoa powder over the flour. Add the milk powder, cornstarch, baking soda, salt, and instant espresso powder. Whisk everything until the mix is evenly blended and set it aside.
2. Cream the Wet Mix: In a separate bowl or a stand mixer, cream the room-temperature butter with the brown and granulated sugars for 1-2 minutes until the mixture is light and fluffy. Beat in the eggs, scraping down the sides of the bowl as needed, then mix in the vanilla extract.
3. Form the Dough: Add half of the dry ingredients to the wet mixture and mix slowly until partially combined. Incorporate the remaining dry ingredients, mixing slowly and scraping the sides until no dry streaks remain, forming a dark brown dough.
4. Chill Time: Cover the dough and refrigerate it for about 2 hours, or until it is firm enough to handle easily. This step is crucial, as extra soft dough, especially in warm conditions, can be difficult to manage.
5. Preheat: Preheat your oven to 175°C (350°F).
6. Stuff the Cookies:
Take a 40g portion of dough and split it in half.
Flatten each half slightly.
Place 2 white chocolate feves (or about 7-8g) in the center of one piece.
Top with the second piece, press the edges together firmly to seal the white chocolate inside, and gently roll it into a slightly flattened "puck" shape, roughly 2 inches in diameter.
7. Final Chill & Bake: Place the shaped dough pucks on a parchment-lined baking sheet, leaving a generous 2 inches of space between them. Refrigerate these shaped dough pucks for another 10 to 15 minutes before baking.
8. Bake: Bake the cookies for 11 to 12 minutes, or until the tops appear puffed and matte and the edges just begin to darken. If baking from frozen dough balls, add 2-3 minutes to the baking time.
🌟 The Golden Rule: Serve Warm
The key to unlocking the true "Amsterdam cookie" experience is enjoying them while the center is still melty. Once cooled, the white chocolate may solidify.
🌟 Pro-Tip: To bring cooled cookies back to their ideal molten state, place them in a 350°F oven for 2–3 minutes or pop them in the microwave for 10–15 seconds.
🌟 For those looking for a quicker preparation (like me 🤭), there is a simpler, single-bowl method: combine all ingredients (including 1 cup light brown sugar, 0.8 cup dark brown sugar, 2 L eggs, 180g soft butter cubes, and 1 cup cocoa) and mix until a lump of dark brown dough forms. Chill this dough for 30–45 minutes. Form 50g balls, make a hole, insert 2 cubes of Milka white chocolate, close tightly, and bake in a preheated oven at 170°C turbo for 8–10 minutes.
Happy baking! May your yields be high and your centers gooey.
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Ever wished you could bottle the feeling of Amsterdam… and bake it at home?
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