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.
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.