Cookies
February 15, 2011

Chocolate waffle cookies

This website uses affiliate links which may earn commission for purchases made at no additional cost to you. Made these this morning. What a way to start the day. Makes 36 waffle cookies For the cookies: 3 ounces unsweetened chocolate, coarsely chopped1 1/2 cups granulated sugar1/2 teaspoon salt1 1/2 teaspoons ground cinnamon1/2 cup unsweetened Dutch-process…

Cookies
February 15, 2011
Chocolate waffle cookies

Made these this morning. What a way to start the day. Makes 36 waffle cookies For the cookies: 3 ounces unsweetened chocolate, coarsely chopped1 1/2 cups granulated sugar1/2 teaspoon salt1 1/2 teaspoons ground cinnamon1/2 cup unsweetened Dutch-process cocoa powder1 1/2 cups all-purpose flour 2 1/4 sticks unsalted butter4 large eggs1 teaspoon pure vanilla extractVegetable oil…

  1. Recipe Index
  2. arrow
  3. Desserts
  4. arrow
  5. Cookies
  6. arrow
  7. Chocolate waffle cookies

Chocolate waffle cookies

Made these this morning. What a way to start the day.

Makes 36 waffle cookies

For the cookies:

3 ounces unsweetened chocolate, coarsely chopped
1 1/2 cups granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 cups all-purpose flour

2 1/4 sticks unsalted butter
4 large eggs
1 teaspoon pure vanilla extract
Vegetable oil cooking spray

For the ganache:
2 tablespoons unsweetened Dutch-process cocoa powder
1/4 cup confectioners’ sugar, plus more for dusting
1 1/2 tablespoons milk
Melt chocolate with 1 cup butter (2 sticks) in a saucepan over medium-high heat, stirring constantly. 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 a small saucepan over low heat. Add confectioners’ sugar and remaining 2 tablespoons cocoa powder; 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, about 10 minutes. Dust iced surfaces of cookies with confectioner’s sugar. Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.

Recipe from Martha Stewart.

Leave a comment and rate this recipe!

Your email address will not be published. Required fields are marked *