Spiced Chocolate Waffle 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.
• Copyright 2013 Television Food Network, G.P. All rights reserved

CHOCOLATE WAFFLE COOKIES

Steps:

• In a bowl, cream butter and sugar.
• Beat in the egg and vanilla til light.
• Blend in melted chocolate.
• Add flour.
• Mix well.
• Drop by rounded teaspoonfuls 1 inch apart on a preheated waffle iron.
• Bake for 1 minute.
• Remove to a wire rack to cool.
• Dust with icing sugar.

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.

SPICED CHOCOLATE WAFFLE COOKIES

Steps:

• Whisk flour, cocoa powder, cinnamon, cardamom, baking powder, and salt together in a medium bowl.
• In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat butter, sugar, and stevia 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 Belgian waffle iron. Add spoonfuls of batter (about 2 1/2 tablespoons per cookie) to the waffle iron, spacing them evenly. Close the iron and cook until golden brown, 3 to 4 minutes per batch. Transfer to a rack to cool completely and repeat with remaining batter.
• For glaze, in a food processor, combine cream cheese, stevia, tapioca, and vanilla and process until smooth, scraping down sides of the bowl as needed. With machine running, add cream to reach a smooth, pourable consistency.
• Drizzle cookies with glaze before serving.

ICED CHOCOLATE WAFFLE COOKIES

Steps:

• Melt chocolate and 2 sticks butter in a small saucepan over medium-high heat, stirring. Let cool slightly.
• Put eggs, vanilla, and granulated sugar in the bowl of an electric mixer fitted with the paddle. Mix on medium speed until pale, 4 to 5 minutes. Mix in chocolate mixture, salt, cinnamon, 1/2 cup cocoa, and the flour.
• Heat a waffle iron until hot. Lightly coat grids with cooking spray. Spoon batter onto center of each waffle-iron square (rounds should be about 1 1/2 inches). Close cover; cook until set, about 1 1/2 minutes. Remove cookies with a fork; let cool, bottom sides up, on a wire rack. Repeat (coat grids with cooking spray each time).
• Melt remaining 2 tablespoons butter in a small saucepan. Add confectioners' sugar and the remaining 2 tablespoons cocoa; stir until smooth. Stir in milk.
• Gently dip surface of cookies in icing so waffle lines (not gaps) are coated. Let icing set, about 10 minutes. Using a fine sieve, dust with confectioners' sugar.

CHOCOLATE WAFFLE DROPS (COOKIES)

Steps:

• Cream butter and sugar till fluffy.
• Add eggs and vanilla; beat well.
• Stir together flour, cocoa, baking powder,salt, and cinnamon; stir into creamed mixture.
• Blend in nuts.
• Drop by teaspoons 2 inched apart on pre-heated waffle baker; Bake until done, about one minute.
• Remove to cool.
• Sift powdered sugar over cookies.
• Oven method: Drop dough by teaspoons 2 inches apart on lightly greased cookie sheet.
• Bake 350 degrees till done.
• 10 to 12 minutes.

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.

SOUTHERN SPICED CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper or a silicone liner. Whisk together the flour, cinnamon, ginger, cloves, baking soda, and salt in a bowl until thoroughly combined.
• In a large bowl, mash vegetable shortening and sugar together until smooth and creamy; mix in the egg and molasses. Stir the flour mixture into the molasses mixture to make a smooth dough, and mix in the chocolate chips. Drop by scant tablespoon or small dough scoop about 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until slightly golden brown, 10 to 12 minutes. Allow to cool on sheets 1 to 2 minutes before removing to finish cooling on wire racks.

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 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 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.

SPICED HOT CHOCOLATE COOKIES RECIPE BY TASTY

Steps:

• Beat brown sugar, white sugar, and eggs.
• Melt the unsweetened chocolate and butter, allow to cool. Mix into the egg and sugar mixture.
• Add all of the dry ingredients, and mix thoroughly (you don't want any cayenne pepper clumps!).
• Stir in the chocolate chips.
• Space out 12 cookies on a baking sheet.
• Bake at 350°F (180°C) for 13 minutes. Remove the cookies from the oven.
• Top each one with a large marshmallow.
• Broil for 30 seconds, until the marshmallows have just started to brown.
• Enjoy!