Should you make a waffleburger? If you own a cast-iron frying pan and don't run a waffling blog, it might be more trouble than it's worth. I can't decide that for you.
But you should definitely make these chocolate waffle cakes.
Cocoa nibs are roasted, unsweetened cacao beans. They contribute a nutty, chocolatey crunch. If you don't have them, you may omit them.
This recipe was adapted from one by Martha Stewart.
Chocolate waffle cakes with cacao nibs
Makes about 18 cookies
Ingredients:
- 1 stick butter
- 2 large eggs
- 1/2 teaspoon vanilla
- 1/2 cup sugar
- 1/4 teaspoon salt if using unsalted butter
- 1/4 cup dutch-process cocoa powder
- 3/4 cup all-purpose flour
- Optional: 1/2 ounce cocoa nibs, broken down into bits in a food processor, or in a plastic bag with a blunt object (meat tenderizer, rolling pin, old waffle iron, etc.)
- Powdered sugar for dusting
Directions:
1. Melt butter in a saucepan. Let cool slightly.
2. Put eggs, vanilla, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale, 4 to 5 minutes. Mix in butter, salt, cocoa powder, cocoa nibs (if using) and the flour.
3. Heat a waffle iron until hot. Lightly grease iron with a neutral oil, such as canola. Spoon about 1 tablespoon batter onto center of each waffle-iron section to make 1 1/2-inch rounds. Close cover; cook until set, about 1 1/2 minutes. Transfer to a wire rack. Let cool completely. Repeat with remaining batter, coating grids with oil after each batch.
Dust with powdered sugar.
man, now i'm hungry these look amazing!
Posted by: Debbie | 23 January 2010 at 15:10
I shouldn't read this blog when I'm already so hungry.
That goes doubly when the posting features chocolate cake.
Posted by: Bryan | 24 January 2010 at 08:43
Even though these probably take just as long to make on the waffle iron as in the oven, something really appeals to me about making individual waffle cookies. This solves the question of "What do I do with leftover cookie dough, because I don't want to wash more than one sheet pan?"
Posted by: Katie | 24 January 2010 at 12:39
What do you mean "cookie"? These look like breakfast to me...
Posted by: Beatrice | 25 January 2010 at 19:16
okay we made these tonight, I've wanted to try the smores ever since I read the post but I haven't had the time/energy/gusto to get to it. this recipe was a little bit more simple for me. We ate the waffles for desert, while we should have probably had them for dessert, they taste just like brownies to me. We have a heart shaped waffle iron (actually it was our most popular wedding gift, 10 years ago we received 7 waffle irons for our wedding reception). It will make great valentine's day treats! I have pictures if you want to share...
Posted by: Marge | 25 January 2010 at 20:02
I'm really glad to hear they worked out. You're welcome to post a link to the photos here in the comments, or direct a link to me on Twitter and I'll spread it around.
Posted by: Daniel | 25 January 2010 at 22:35
Hi Waffleizer, you have made it to the 'Dig IT' page in the newspaper "The West Australian" in well, naturally, Western Australia! Thank you so much for this great blog! I love cooking things from scratch and my kids do too. There are way too many people in the world who honestly do not know how to do much more than heat up something, and zap something else to make a 'meal' long live the home chef.
One big question though, how many ounces/grams is a stick of butter. I guess you need to realise that other countries may not have the same packaging systems.
Once I get the quantity, I will make this with my kids.
Cheers Nadine
Posted by: Nadine G | 26 January 2010 at 21:54
Nadine - Thanks for tipping me off about the newspaper mention.
A stick of butter is 113 grams.
Your point is well taken. I'll be more careful about this in the future. And I'll go back and make appropriate updates to past recipes when I have a chance.
For what it's worth, American recipes tend to fall back on volume measurements, even though weight measurements are more precise. I'm not sure about Australia, but scales aren't terribly common in American home kitchens — especially for casual cooks. That's not exactly the same issue that you're addressing, but it's one that was floating around in my head already.
Thanks for the comment. Let me know how they turn out.
Posted by: Daniel | 26 January 2010 at 22:19
omg that's so cool you have readers in Australia! You are a world famous waffler, waffleizer, wafflem-maker/writer? whatever. that's so cool!
Posted by: julie | 31 January 2010 at 20:20
This doesn't look like it would fit in a glass of milk!!
Why, Dan, do you torture us with your --oh.
Forget it.
Posted by: Genevieve C. | 19 February 2010 at 08:36
Really thanks for this recipe...
Posted by: Latest Updated News | 17 March 2010 at 05:14
Pssssssst - an quick & easy way to cheat on this one is to prepare a box of chocolate cake mix and waffle it!! sooo good. =)
Posted by: Whit | 17 January 2011 at 01:29
This recipe looks unbelievable!!!! Plus it's made with cacao nibs one of my favorite food (and one of the healthiest on the planet!)
Peace
Mike
Posted by: Mike | 15 October 2011 at 15:55
I made these and added pudding mix and they were great! Makes sure to spray down the iron well enough and to cook them until firm so they stay together. Maybe next time I'll add more sugar for my sweet tooth,but you don't need to make a single change to these if you like them already! They get really crunchy on the outside and are soft on the inside. Just how I like my waffles!
Posted by: Brooke | 16 November 2012 at 22:18