This recipe is super easy and taste great. These cookies are great for dunking into a big ice cold glass of milk. Let them cool and they will be crunchy. At first, they feel... well,... like waffles. Soft. But then as they cool, they get crispy like cookies.
The dough is more a batter than a dough. But don't let that fool you. It will be a little watery after you mix all the ingredients together and you can even place it in the fridge while preheating your waffle maker, so the dough will set a little.
I recommend using mini chocolate chips or chocolate chunks for this version.
You really have to keep an eye on these. They burn fast! Of course, it depends on the temperature setting of your waffle maker, but you should know your little gadget and adjust the settings as needed.
It's a fun way to cheat the heat and still enjoy a crunchy cookie!
Waffle Chocolate Chunk Cookies
makes: about 3 dozen
1/2 c packed brown sugar
1/4 c granulated sugar
1/2 c butter, melted
1 egg
1 tsp vanilla extract
1 c + 2 Tbsp all-purpose flour
1/2 tsp salt
1/4 tsp baking soda
1/2 c mini chocolate chips or chopped chocolate bar ( I used 1/2 bar of Hershey Special Dark )
In a microwave-safe measuring cup, melt 1/2 cup of butter.
Pour it into a medium mixing bowl. Set aside
In a small mixing bowl, whisk together the dry ingredients ( flour, soda and salt ).
Add chocolate chips or chunks to dry ingredients. Stir.
Add both sugars to your melted butter and stir together until smooth.
Add egg and vanilla and stir again.
Add the dry ingredients with chocolate and fold it in. Do not over mix.
You can place the bowl with your dough in the fridge while preheating your waffle maker.
Scoop the dough by teaspoons and bake for about 2 minutes.
Check on the cookies, they burn fast! You can bake them for another 30 seconds if you want them more brown and eventually more crunchy.
Let cool on a wire rack. They will crispy up as they cool.
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