A Chocolate Dream coming from Amsterdam: Van Stapele Cookies Recipe

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Have you ever heard about the famous cookies of Amsterdam? Those who go to Amsterdam know and can’t forget about the Van Stapele cookie, and those who do not must have heard of it. 

Considering its amazing taste, it’s no surprise that there are always long queues waiting at the door of Koekmakerij Bakery, the famous bakery that bakes these cookies in Amsterdam. 

Amazingly soft cookies with warm white chocolate inside and dense chocolate outside, these cookies are nothing but a dream. I remember the first time I took a bite of this cookie and I can’t find the right words to describe how fascinated I was. 

Once you have the ingredients, these cookies are so easy to prepare. I’ve been cooking these for a very long time, and everyone who has tried them says that they are excellent! Just bake these cookies on a night you have free time and grab some of them from the cookie jar when you are going to meet your friends. They will definitely love the cookies and everyone will ask for the recipe.

These cookies are best when you eat them warm. The best thing is that you can keep them in the refrigerator and heat them in the microwave or oven. When you crave some, just take some from the fridge and make sure that the cookies are heated up to the point that the delicious white chocolate inside becomes fluid. It is also a perfect after-school snack for little children when paired with milk. 

Some tips before starting:

- Do not skip the step of putting the cookies in the refrigerator before baking. This easy but important step helps our cookies to be better tasted. 

- After baking the cookies for 9 minutes in the oven, let them cool for 10 minutes before eating, so that they take the perfect form. 

So, let’s start with baking already!


  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup unsalted butter at room temperature
  • 5/4 cups (175 gr) of all-purpose flour 
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg at room temperature
  • 5 oz dark or milk chocolate chips
  • 5 oz couverture white chocolate

1. Whisk brown sugar, white granulated sugar, and butter at room temperature for 3-4 minutes until creamy.

2. Add the egg at room temperature and whisk for 1 more minute until the egg is completely mixed.

3. Mix the flour, cocoa powder, baking soda, and salt in a bowl and sift into your buttery mixture.

4. Combine the dough using a wooden spoon.

5. Add the chocolate chips and put the dough in the refrigerator for about 10 minutes, this will make it easier to shape your dough that tends to stick.

6. Meanwhile, divide the white chocolate into 8-9 g (1.4 oz) parts each.

7. Make a disc the size of your palm from the dough you took out of the refrigerator, first divide it into 4 pieces and then into 8 pieces. We will make 2 cookies from each piece. There will be 16 cookies in total.

8. Open each cookie dough in the palm of your hand, place the white chocolate you prepared by dividing it, and close it by rolling. Try to be fast, the dough may tend to stick as it comes into contact with your palm.

9. Place the rolled cookie balls on the baking tray on the greaseproof paper.

10. Place the baking tray in the refrigerator and leave for 10 minutes. This is how we put the dough in the refrigerator for the second time.

11. Place the tray in the oven that is preheated to 340 F and bake for just 9 minutes. If you can get 15-16 servings, cook for 9 minutes and let it cool outside. 


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