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It’s 116 degrees outside and you are craving cookies…what do you do? You pull out your waffle iron(s) and create Chocolate Chip Waffled Cookies of course! My original plan was to bake some cookies on the grill, but it was way to hot and humid to play outside, lol. So I whipped up a batch of my favorite Chocolate Chip Cookie dough…..
and decided to give my second crazy idea a try…and it worked! Chocolate Chip Cookie cravings have been satisfied, and I did not have to turn on my oven…or go outside. Win Win! 😉
Some important things to know before you start:
- I made my dough ahead of time and let it chill in the refrigerator until I was ready…so my dough was cold when it hit the waffle iron.
- I prefer the thickness and texture of the Chocolate Chip Waffled Cookies made in the Belgian waffle iron, but mine does not have any form of temperature control {it is 20 years old}. The cookies went from dough to burnt pretty quickly. One minute and 40 to 45 seconds worked the best.
- The regular waffle iron cooked the cookies in a minute and a half on the #3 setting {it’s a Cuisinart}.
- I personally felt that there were too many chocolate chips in the dough, and they burnt rather quickly, so I lowered the amount called for in the recipe.
- I used Ghirardelli bittersweet chocolate chips which are flatter and larger than regular chocolate chips. If you can use standard chocolate chips it may work better.
I’m pretty sure than all of you know how to make Chocolate Chip Cookie Dough, so I will skip to the waffle portion of our adventure!!
How do you waffle chocolate chip cookies?
When ready to “bake” your cookies, scoop dough, I used a #30 cookie scoop that holds 2 Tablespoons of dough,
and place on waffle iron…..
That’s the classic waffle iron, I guess I forgot to take photos of the Belgian waffle iron. 😉
Close the lid on the waffle iron and cook for 1 1/2 minutes in a standard waffle iron, or 1 minute forty -five seconds if using a Belgian waffle iron…..
Carefully remove from waffle iron when “set” and golden brown, and place on a wire cooling rack…..
These are not soft and chewy cookies, these are crunchy cookies…but they are still delicious! And as I have a million times already, I did not have to turn on the oven, which makes them even more delicious, lol. 🙂
More delicious cookie recipes:
Peanut Butter Cookies with Reese’s Pieces
Double Chocolate Chocolate Chip Cookies
Are you drooling yet? Do you have your glass of milk ready? Will you give these a try? Come on, be honest. 🙂 Oooh, I wonder how Sugar Cookies would turn out??
Enjoy!!
Chocolate Chip Waffled Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup brown sugar lightly packed
- 1/4 cup granulated sugar
- 1 large egg at room temperature
- 2 Teaspoons pure vanilla extract
- 2 1/4 cups unbleached all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 1/2 cup chocolate chips
Instructions
- Beat together butter, sugars, and egg until light and fluffy.
- Add the vanilla, flour, salt, and baking soda. Beat just until combined.
- Stir in the chocolate chips. Preheat waffle iron, or place dough in the refrigerator until ready to use.
- When ready to "bake" your cookies, scoop dough, I used a #30 cookie scoop that holds 2 Tablespoons of dough, and place on waffle iron.
- Close the lid on the waffle iron and cook for 1 1/2 minutes in a standard waffle iron, or 1 minute forty -five seconds if using a Belgian waffle iron.***
- Carefully remove from waffle iron when "set" and golden brown, and place on a wire cooling rack.
- Continue with additional dough until you have your desired amount of cookies.
Notes
- Cooking times will vary based on your waffle iron. My used the #3 setting on my regular waffle iron, but my Belgian waffle iron does not have an adjustable thermostat....so the cookies burn fast. I recommend waffle irons that can be adjusted.
- I made my dough ahead of time and let it chill in the refrigerator until I was ready…so my dough was cold when it hit the waffle iron.
- I prefer the thickness and texture of the Chocolate Chip Waffled Cookies made in the Belgian waffle iron, but mine does not have any form of temperature control {it is 20 years old}. The cookies when from dough to burnt pretty quickly. One minute and 40 to 45 seconds worked the best.
- The regular waffle iron cooked the cookies in a minute and a half on the #3 setting {it’s a Cuisinart}.
- I personally felt that there were too many chocolate chips in the dough, and they burnt rather quickly, so I lowered the amount called for in the recipe.
- I used Ghirardelli bittersweet chocolate chips which are flatter and larger than regular chocolate chips. If you can use standard chocolate chips it may work better.
What a great idea! I love being able to use my waffle iron for something a little bit different!
This is genius, Lisa! I’m pinning it, and featuring your cookies at Best of the Weekend tomorrow!