My dad has always been great in the kitchen. Whether he’s whipping up a multi-course breakfast or turning out his classic ketchup-garnished meatloaf, you’re never far from delicious, hearty food when he is around. He tends to leave the sweeter recipes to my mom…that is, except for these cookies. Whenever we attend a family gathering, the nieces and nephews always clamour for my dad’s special chocolate waffle cookies. Even when he makes a triple batch, there’s hardly a crumb left by the end of the gathering.
Prepared on a standard-size waffle iron, these cookies are simple, delicious, and easily customizable. (And since they don’t require an oven, they’re an easy recipe for unconventional locations – from dorms, to RVs, to backstage at a concert.) The final product resembles the fluffiest of brownies, replete with chocolate chips. They are a nice balance between edge pieces and center pieces, offering only a slightly crisp exterior with a lusciously soft middle. My recipe is adapted from one passed down in my dad’s family for generations; considering the popularity around our house, the tradition is sure to continue for generations to come.Jump to Recipe
You do need a few pantry staples for this recipe: flour, cocoa powder, granulated sugar, salt, and vanilla. You’ll also need some refrigerated items, though it’s limited to eggs & butter. A pinch of instant coffee adds an extra layer of flavor to these already excellent cookies. Depending on your choice of topping, you may need powdered sugar, packaged frosting, or – my personal preference – the ingredients listed here.
Start by melting your butter in the microwave. Once it has melted, mix in one teaspoon of instant coffee and allow it to dissolve. While the coffee is steeping in your butter, prepare the rest of your ingredients. (You don’t want the butter to be too hot when you prepare the rest of your batter.)
Cream together butter and sugar. Stir in eggs one at a time, beating vigorously. You are welcome to use either an electric mixer or good old-fashioned elbow grease; just make sure you are aggressive with your beating! All of your cookies’ rise comes from this crucial step.
Next, stir in your cocoa powder, vanilla and salt. Slowly stir the flour into your chocolate batter. Once it has been incorporated, fold in your chocolate chips.
Bake cookies as you would prepare waffles. Place approximately ½ cup of batter in waffle maker and close lid. Open the lid and remove cookies once the steam stops.
Once you have transferred your baked cookies to a piece of wax paper, cut them in quarters and allow them to cool. Once they have cooled somewhat, dust them with powdered sugar or top them with your favorite icing.
My new favorite topping for these classic cookies is the maple coffee glaze we normally use for cinnamon rolls. This glaze (or any thin icing) works best when applied using the dip method. Pouring icing over the cookies causes it to pool excessively in the compartments of the waffle. By immersing the cookies in icing, you get a uniform coating over the entire cookie that adds flavor but doesn’t disrupt the mouthfeel.
I hope you enjoy this family favorite! If you make these at home, please tag @WhiskAverseBaking on social media, or leave a message in the comments below.
Chocolate Waffle Cookies
- Waffle iron
- 1 ½ cups granulated sugar
- 1 cup butter melted
- 1 teaspoon instant coffee optional
- 4 eggs
- ½ cup cocoa powder
- 1 teaspoon vanilla
- ¼ teaspoon kosher salt
- 2 cups flour
- 1 cup semi-sweet chocolate chips
- Dissolve instant coffee in melted butter.
- Cream together butter and sugar. Stir in eggs one at a time, beating vigorously.
- Stir in cocoa powder, vanilla, and salt.
- Slowly mix in flour. Fold in chocolate chips.
- Bake cookies as you would prepare waffles. Place approximately ½ cup of batter in waffle maker and close lid. Open lid and remove cookies once steam stops.
- Cut each waffle into quarters. Dust with powdered sugar or top with your preferred icing.
- Omit instant coffee for more purely chocolate cookies (and for most of the variations below)
- Beat in 1-2 tablespoons of peanut butter for a “buckeye” version
- Mix in 1-3 teaspoons of cinnamon for a “Mexican hot chocolate” version
- Swap with your favorite variety of chocolate chips; peppermint chips added to the original recipe would give you peppermint mocha cookies