The first cozy morning of fall, the Gentleman so kindly asked me if I’d heard of “Van Stapele” cookies and if not, could I please make them for us. Famous in Amsterdam with lines down the block for the day’s limited sweets, I had to give it a try as they sounded simple enough.

The dough is very soft and sticky and requires some real refrigeration, but they are worth the extra time. Melty on the outside and inside- if they’re underbaked a fork is required, though their indulgent flavor remains. This was a fun one to try both fresh and with frozen dough and I look forward to perfecting the baking times a bit more.

Van Stapele Copycat Cookies

Makes 24 cookies

• 1.5 c. flour
• 1 tsp. baking soda
• 1 tsp. corn starch
• 1 tsp. salt
• 1 c. butter
• 3/4 c. dark cocoa powder
• 3/4 c. brown sugar
• 1/2 c. sugar
• 1 tsp. vanilla
• 2 eggs
• 1 c. chocolate chips
• 2.6 oz. white chocolate, in 24 pieces

1. Line 2 baking sheets with parchment paper and set aside.
2. Combine flour, baking soda, cornstarch, and salt. Set aside.
3. In a saucepan, combine butter and cocoa powder over medium heat until butter is melted and all is incorporated. Set aside and allow to cool to room temperature.
4. Once cooled, pour into bowl of an electric mixer and combine with brown sugar and sugar. Mix until smooth.
5. Stir in eggs and vanilla.
6. Stir in flour mixture until just combined.
7. Stir in chocolate chips.
8. Refrigerate dough one hour.
9. Preheat oven to 350F.
10. Scoop dough into 24 balls and then push a piece of white chocolate into the center, surrounding it in full with chocolate dough.
11. Place cookies on baking sheet with plenty of room as they will spread.
12. Bake 12 minutes or until center looks set.
13. Allow to cool on tray for 10 minutes then move to cooling rack.

Note: These cookies are very gooey. Baking and cooling times are imperative. If baking balls from frozen, allow a few more minutes ~15+ to ensure they are just a gooey mess.