Chocolate Waffle Iron Cookies Food

WAFFLED CHOCOLATE CHIP COOKIES

Steps:

• Whisk together the flour, baking soda and salt in a medium bowl. Beat the sugars and butter with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg until incorporated. Adjust the speed to medium-low and add the flour in 2 batches, mixing until incorporated. Mix in the chocolate chips. Refrigerate the dough for at least 30 minutes if time allows.
• Preheat a waffle iron to medium-low. Generously spray the top and bottom of the waffle iron with cooking spray. Scoop tablespoons of the dough, roll into balls and flatten slightly. Working in batches, place 1 dough round onto each section of the waffle iron, close gently and cook until slightly crisp, 3 to 6 minutes.
• Serve the cookies warm or store in an airtight container at room temperature for up to 1 day.
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WAFFLE IRON CHOCOLATE COOKIES

Steps:

• In a bowl, combine sugar, butter, eggs and vanilla. Combine flour and cocoa; gradually add to the sugar mixture. Drop tablespoonfuls of batter into each section of a preheated waffle iron. Bake according to manufacturer's directions. Remove carefully; cool on wire racks. Spread with chocolate frosting.

CHOCOLATE ICE CREAM CONES

Steps:

• In a large bowl, whisk together the brown sugar, granulated sugar, salt, eggs, milk, melted butter and vanilla.
• Whisk in the flour and cocoa until combined. The batter will look like pancake batter.
• Set aside the batter for 30 minutes or refrigerate overnight. Return the batter to room temperature before making the cookies.
• If you have a pizelle cookie/waffle cone iron, preheat that. If you don't have a cookie iron, line 2 baking sheets with parchment paper or a silicone baking. mat and preheat the oven to 350°F.
• Use about 2 tablespoons of batter for each cone or adjust the amount of batter according to the instructions for your cookie iron. Scoop the batter into the center of the cookie iron and immediately spread to cover the surface. Close and bake until set. Remove the cookie from the iron and set it on a work surface. Pour another cookie and while that bakes, wrap the first cookie into a cone shape. Continue working with two cookies at a time. While one is baking, form the other into a cone. As the cones cool continue tweaking the shape until they are set.
• If baking the cones in the oven, work with 2 cookies at a time on each baking sheet. For each cookie, spread two tablespoons batter to a 5"-6" circle. Bake one sheet of cookies until set, about 10 minutes. While the first set of cookies is baking, spread the cookies onto the other sheet. Remove the first sheet from the oven and put in the second sheet. While the second sheet is baking, form the cones from the first sheet. Continue working with the sets of cookies until all the batter is used up. (see note)
• Cool completely. Store at room temperature in a tightly covered container.

CHOCOLATE WAFFLE COOKIES

Steps:

• In a heavy saucepan, combine the chocolate and butter. Cook over low heat, stirring constantly, until smooth. Preheat and grease waffle iron.
• In a medium bowl, beat together the eggs, sugar and vanilla until light. Stir in the chocolate mixture, then gradually stir in the flour until smooth.
• Drop batter by heaping spoonfuls onto the preheated waffle iron to make four cookies at one time. Close waffle iron and cook for 60 to 90 seconds, or until cookies are firm. Remove from iron to cool on wire racks. Dust with confectioners' sugar when cool.

WAFFLE IRON COOKIES

Steps:

• 1. In medium bowl, melt margarine and cocoa. Stir in eggs, sugar, flour, vanilla and salt. Drop by teaspoonsful onto hot waffle iron, baking several at a time.
• 2. Bake about 45 seconds. (Each waffle iron temp may vary?) Frost when cool. If you really want to splurge, top a warm cookie with ice cream and fudge topping! Your kids will love it.

CHOCOLATE WAFFLE COOKIES

Steps:

• 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 confectioners' sugar.

CHOCOLATE WAFFLE TURTLE COOKIES

Steps:

• Preheat waffle iron.
• In a large bowl stir together melted butter, granulated sugar, eggs, 1/2 cup cocoa powder and 2 teaspoons vanilla.
• Add flour; stir just until combined.
• Drop heaping teaspoonfuls of batter into center of each waffle grid.
• Cook on medium-high heat about 2 minutes, adjusting heat as necessary.
• Using a fork transfer cookies to rack; cool.
• Repeat with remaining batter.
• When cool, mound cookies on a platter.
• For glaze: In a small saucepan heat 1/4 cup butter and water over low heat until melted.
• Add the 3 tablespoons cocoa and stir until smooth.
• Remove from heat.
• Beat in powdered sugar and the 1 teaspoon vanilla.
• Stir in additional hot water, if needed, to reach drizzling consistency.
• Drizzle over cookies along with caramel topping.
• Sprinkle with pecans.

SPICED CHOCOLATE WAFFLE COOKIES

Steps:

• In a medium bowl, whisk to combine flour, cocoa powder, cinnamon, cardamom, baking powder, and salt.
• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and Stevia In The Raw® until smooth.
• Beat in eggs one at a time, then vanilla.
• Stir in flour mixture just until combined.
• Cover batter and refrigerate at least 2 hours.
• Preheat a waffle iron.
• Add small spoonfuls (about 2½ tablespoons per cookie) of batter to waffle iron, spacing them evenly (in a standard Belgian waffle iron you should be able to make 4 cookies at a time).
• Close the iron and cook until golden brown.
• Transfer to a rack to cool completely and repeat with remaining batter.
• For glaze, in a food processor combine cream cheese, Stevia In The Raw, tapioca starch, and vanilla and process until smooth, scraping down sides of bowl as needed.
• With machine running, add cream to reach a smooth, pourable consistency.
• Drizzle cookies with glaze before serving.

CHOCOLATE WAFFLE COOKIES RECIPE

Steps:

• Heat Waffle Iron.
• In a big mixing bowl combine the softened butter, sugar, eggs, cocoa, and vegetable oil. Mix together well.
• Add in flour, salt, and vanilla. Mix all ingredient together until combined.
• Drop batter by heaping tablespoon onto the generously greased waffle iron.
• Keep the batter towards the center/middle of each quarter of the waffle iron. It will squish towards the outside edges when you close the lid.
• Close the lid and cook for about 1 minute. You can open slightly to test for doneness. All waffle irons vary, so watch closely for the cook time that works best for you.
• After they are done cooking, lift them off of the waffle iron with a fork and cool on a plate or cooling rack.
• Be sure to spray the waffle iron in between each batch to prevent them from sticking.
• While the cookies are cooling, make the frosting.
• Mix the softened butter, powdered sugar, milk, vanilla, and cocoa until creamy and smooth.
• Frost the cooled cookies and add sprinkles if desired.

23 THINGS YOU CAN MAKE WITH A MINI WAFFLE IRON

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mini waffle iron recipe in 30 minutes or less!

CHOCOLATE WAFFLE COOKIES

Steps:

• Microwave 1 cup butter and 3 oz. unsweetened chocolate in microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.
• Beat eggs, granulated sugar and vanilla in large bowl with mixer 5 min. or until thickened and pale yellow in color. Add melted chocolate, flour and cocoa powder; mix just until blended.
• Spray electric waffle iron with cooking spray. Heat iron to medium heat. Spoon 1 Tbsp. batter into center of each grid of waffle iron. Close lid quickly. (Do not open until waffle cookies are done.) Lift waffle cookies off grids with fork; place on wire rack. Repeat with remaining batter, spraying grids with cooking spray after removing each batch of cookies. Cool cookies completely.
• Microwave milk with remaining unsweetened chocolate and butter in medium microwaveable bowl 1-1/2 min. or until chocolate is completely melted and mixture is well blended when stirred. Stir in powdered sugar; spread onto waffle cookies.

CHOCOLATE WAFFLE TURTLE COOKIES

Steps:

• Preheat waffle iron to medium-high (if temperature settings are available). In a large bowl, stir together melted butter, granulated sugar, eggs, 1/2 cup cocoa powder and 2 teaspoons vanilla. Add flour; stir just until combined.
• Drop heaping teaspoonfuls of batter into center of each waffle grid. Bake about 2 minutes, adjusting heat as necessary. Using a fork transfer cookies to rack; cool. Repeat with remaining batter.
• In a small saucepan, heat 1/4 cup butter and the water over low heat until melted. Add the 3 tablespoons cocoa and stir until smooth. Remove from heat. Beat in powdered sugar and the 1 teaspoon vanilla. Stir in additional hot water, if needed, to reach drizzling consistency. Drizzle over cookies along with caramel topping. Sprinkle with pecans, if you like.

WAFFLE IRON CHOCOLATE COOKIES

Steps:

• Melt chocolate over low heat. Cream together sugar and butter or margarine. Add chocolate and mix well.
• Add eggs and dry ingredients. Mix well.
• Heat waffle iorn. Non stick spray can be used to prepare iron.
• Drop about 1 Tablespoon of dough in each section of preheated iron.
• Bake until cookies start to turn brown. Be careful because they can burn easily.
• Cool and frost with a white powdered sugar frosting. (See recipe for Vanilla Glaze.)

CHOCOLATE WAFFLE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Beat in chocolate. Gradually add flour and mix well. , Drop by rounded teaspoonfuls 1 in. apart onto a preheated waffle iron. Bake for 1 minute. Remove to wire racks to cool. Dust with confectioners' sugar.

WAFFLE IRON COOKIES WITH CHOCOLATE FROSTING

Steps:

• Cookies:.
• Combine chocolate squares and 1/2 cup butter in the top of a double boiler. Bring the water to a boil; reduce heat to low, and cook until the chocolate and butter melt, stirring occasionally. Set aside.
• Combine eggs, sugar, and vanilla in a medium mixing bowl; beat at medium speed of an electric mixer until blended. Add flour and reserved chocolate mixture. Mix well.
• Preheat waffle iron. Drop dough by 2 teaspoonfuls onto iron. Close iron, and bake for 1 to 1 1/2 minutes or until done. Let cool on wire racks. Continue cooking cookies until your dough is gone.
• Top with frosting once they are cool.
• Frosting:.
• Cream butter; add cocoa, beating well at medium speed of an electric mixture. Gradually add powdered sugar, milk, and vanilla, beating until smooth.