The Boastful Baker

because every cook praises her own broth

Waffles aren't just for breakfast…


chocolate waffle cookies

When the waffles are actually chocolate cookies with a white chocolate glaze, you probably shouldn’t eat them for breakfast…but you can if you really, really want to do so.

The recipe for these cookies was found in Martha Stewart’s Cookies.

I’ve gotten into a habit of checking cookbooks out from my local library to try them out before I buy them…this way I don’t end up buying a total dud of a book. I’m glad that I checked out before I bought it because I honestly wasn’t that impressed by it. I was immediately drawn to these waffle cookies but that was honestly about the only cookie recipe in the book that I felt compelled to bake.  I love, love, love Martha Stewart’s Baking Handbook (I love it so much that I baked 3 things from it on Sunday!) so I assumed that I would like the cookie book just as much. But I didn’t.

chocolate waffle cookies

Anyway, the waffle cookies are good. Very good. Soft and cake-like. They’re a little reminiscent of gingerbread because of both their texture and the cinnamon in them. It was also kind of cool to bake cookies in the waffle iron…it was quicker (yet more labor-intensive) than baking cookies the regular way.

I did make a few changes to the original recipe…the biggest change is that I altered the glaze. It was supposed to be a chocolate glaze. I made it white chocolate instead for a little contrasting color and flavor. The boyfriend agreed that this was a good change.

Here’s the recipe for anyone that’s interested in making these. The only special thing you need to bake them is a waffle iron. If you’ve got that, you’re good to go.

Chocolate Waffles

slightly adapted from Martha Stewart’s Cookies and available at Martha Stewart’s website

  • 4 ounces semi-sweet chocolate chips
  • 18 tablespoons (2 1/4 sticks) unsalted butter
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon coarse salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1/4 cup confectioner’s sugar
  • 1 1/2 tablespoons milk
  • 2 ounces white chocolate chips
  • Vegetable oil cooking spray


  1. Melt 1 cup butter in microwave. Stir in chocolate chips. If they don’t melt into the butter, microwave butter/chocolate mixture for a few more seconds and stir until melted. Let cool slightly.
  2. Put eggs, vanilla, and granulated sugar in bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale, 4 to 5 minutes. Mix in chocolate mixture, salt, cinnamon, 1/2 cup cocoa powder, and the flour.
  3. Heat a waffle iron until hot. Lightly coat grids with cooking spray. Spoon about 1 tablespoon batter onto center of each waffle-iron square to make 1 1/2-inch rounds. Close cover; cook until set, about 1 1/2 minutes. Transfer to a wire rack, bottom sides up. Let cool completely. Repeat with remaining batter, coating grids with cooking spray after each batch.
  4. Melt remaining 2 tablespoons butter in microwave. Add white chocolate chips and stir until melted. If they don’t melt, very quickly microwave for a few more seconds (but be careful because white chocolate is finicky and can scorch or seize). Add confectioners’ sugar and stir until smooth. Stir in milk.
  5. Gently dip 1 surface of each cookie in icing so that just the waffle lines (not gaps) are coated. Repeat with remaining cookies and icing. Transfer to wire racks; let stand until set. Store in airtight container.chocolate waffle cookies


  1. What gorgeous looking cookies. I think they would be especially great if gingerbread flavoured. Now I wish I had a waffle iron!

  2. Those look lovely! Alas, I don’t have a waffle iron.

  3. These remind me of the waffles in Amsterdam and Belgium….they were frosted and made for a tasty after dinner snack! Good idea renting cookbooks from the library…I should take a lesson from you.

  4. I’m also a fan of checking cookbooks out at the library. It’s definitely expanded my horizons!

    This will be an excellent recipe to pull the waffle iron out of hibernation! They’re absolutely beautiful.

  5. I love the idea of making cookies in the waffle iron! Especially since I love to make cookies and we’ve been over 100(F) for the past three days – ugh, don’t want to heat up the kitchen.

    I also have been getting cookbooks from the library – I’ve whittled down my Amazon wish list this way!

  6. Well then. Now I have another reason why I need to go out and buy a waffle iron. These look great.

  7. Pingback: wonderment » Blog Archive » Must Have More Cookies!

  8. I have a question, I would like to make these, except not chocolate. More of a spice cookie, so would I still need to melt the butter if I leave the chocolate out? Or would softened butter work ok? I understand it needs to be soft enough to blend, just not sure it needs to be melted. What are your thoughts?

  9. Inks4fun – I’m not sure how these work in another form. I tried them as a spice cookie & they were a complete failure…since then I’ve been a little afraid to try again. If you were to alter the recipe, I’d stay as close to the original as possible or expect the possibility of bad batches. Good luck!

  10. Wow such a cute idea! I have a waffle iron so these i definitely will try these! ! 😀

  11. Inks4fun- buy a spice cake box mix, and prepare like directed and then back in waffle iron be sure to spray well though! They turn out soft chewy and I make a maple sugar drizzle to go over them mmmmmmmmmmmmmmmmhmmm might have to go whip up a batch.,

  12. Woah, the glaze looks and sounds like a great addition. YUM!

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