27 March 2009

Recipe: Chocolate Waffle Cookie

The local waffle type in BrusselsImage via Wikipedia

From Denny: There are plenty of variations of this one. I like to use brown sugar instead of white sugar. In place of expensive and often too rich unsweetened chocolate squares I use cocoa.

Forget about margarine as it ruins the taste of chocolate, in my not so humble opinion. You can get the no cholesterol benefits by taking a little extra time and clarifying your butter which I do all the time. The taste is awesome, especially when used in a baking recipe.

This recipe is fun just to cook it on a waffle iron! (Nonstick is preferred.)

Chocolate Waffle Cookie

Yield: about 3 dozen small cookies


1/2 cup clarified butter

1 cup light or dark brown sugar

2 eggs

1 teaspoon vanilla extract (no cheating by using imitation!)

6 Tablespoons unsweetened Hershey's cocoa

1 cup all-purpose flour

Directions: In a large bowl, combine the butter and sugar. Add in the eggs and vanilla and beat. In a smaller bowl combine flour and cocoa. Add flour mixture to butter mixture.

Drop by large tablespoonfuls one-inch apart on a pre-heated waffle iron. Bake for one minute or so. Adjust your baking time as needed as you will have to test this.

Lift the cookie carefully from the waffle iron, easing it off with a fork. Lift gently as you remove it to a wire rack to cool.

To serve: dust lightly with powdered sugar!

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