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.