Recipe: Waffled chocolate chip cookies

 

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People ask me what made me think of doing this blog. I ought to have a good answer. But I don't. I just have bits and pieces.

These cookies are one of those pieces. I came across this recipe and it claimed a spot in the back of my mind, bouncing along in the detritus with Josh Ritter lyrics and fragments of my grocery list.

If you'd like, form the cookie dough into balls, place on a tray to freeze and then, once frozen, pour the balls of dough into a zip-top bag. The frozen dough can go right onto the waffle iron. 

This recipe is based on one from Dessert Express. In this version, I reduced the amounts of both the oatmeal and the chocolate chips. I recommend using mini chocolate chips. 

Apart from this recipe, I have every reason to believe that your favorite chocolate chip cookie recipe would also work in the waffle iron. (Speaking of favorite cookie recipes, if you haven't seen this New York Times story about the quest for the perfect chocolate chip cookie from a few years ago, it is worth a read.)

In the comments, you are welcome to share your favorite chocolate chip cookie recipe and, of course, whether it waffles.

Waffled chocolate chip cookies

Makes about 20 cookies

Ingredients:

• 1/2 cup (1 stick) unsalted butter, melted [117 grams]
• 1/2 cup plus 2 tablespoons firmly packed light brown sugar [125 grams]
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup unbleached all-purpose flour [95 grams]
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup old-fashioned rolled oats [65 grams]
• 3/4 cup semisweet chocolate chips [130 grams]

Directions:

1. Preheat your waffle iron.

2. In a bowl, whisk the butter and brown sugar until smooth.

3. Add the eggs and vanilla, whisking to incorporate.

4. Stir in the flour, baking soda, and salt.

5. Add the oats and chocolate chips and stir to combine.

6. Spray the waffle iron with nonstick cooking spray.

7. Using a spoon or small scoop, place the dough onto each waffle section. Close the machine and cook until the cookies are set and beginning to brown. This won't take very long — probably two or three minutes, depending on the heat of your waffle iron. (They will be soft when you remove them and will firm up as they cool.)

8. Transfer the cooked cookies to a wire rack.

* * * 

My thanks to not martha, momofukufor2, and crepes of wrath for the links over these last few weeks.

Comments

[stephanie]

These look fantastic! I kind of want to try all my cookies in waffle form. Just need a smaller waffle iron :)

[marti]

Looking good! I'll put this with my favorite "waffled brownies" recipe, already in the file. :) Lovely, lovely, lovely!

[Michelle]

I think part of the fun would be in the making of them. : )

[Jasmine]

I'm not usually a "comment on blogs" kind of person, but these look AWESOME!!! Thanks so much for all the great recipes, please keep up the great work :-)

[Blake]

Just tried these out. They're ok, but nothing special. The chocolate chip cookie just loses its "oomph" when waffleized. Instead of being that ooey-gooey thick cookie or the crisp thinner cookie, they are waffle-thin and just lackluster. But it was a fun experiment. Thanks for the awesome blog.

[Nanc]

I always waffle my bread dough when I forget to put it out to raise in time for dinner. We love waffle bread!

[Beth M]

excellent idea! so much easier than making biscotti :)

[M.]

It looks and sounds so decadent!!!

[steph]

Mmm...these waffled chocolate chip cookies look great! I imagine they'd be chewy yet crisp. I really do love how waffled things feel in my mouth. Did that come out sounding wrong? :P

[Valen]

I bet these cookies are really good! I need to buy a waffle iron!

[Kristin]

Hi Dan! I was traveling this week on USAir and saw your mention in their March magazine ... Waffleizer everywhere these days! Congrats!

[Daniel]

Yes, it's all a bit nuts, isn't it?

Now, not that I'm not grateful, but you have to love that the blog's national magazine exposure comes to an audience that is largely stuck in a metal tube at 30,000 feet without internet access.

[a]

Just made these with my kiddo -- not having to wait for cookies is PRICELESS! Thanks for the great idea!!

[Tammy Coxen]

I note that the ratio of eggs in this recipe is double that in a standard chocolate chip cookie recipe. I wonder if that makes it more waffle friendly?

[Daniel]

Good question. I don't know the answer to that. Someone on the Facebook page posted that they made waffled cookies from store-bought snickerdoodle dough, so it should be possible to make waffled cookies from a conventional recipe. (She didn't explicitly state whether her store-bought method worked or not, but I'd like to think she would have said if it didn't.)

[hannah @ thepastrykook]

i want to make waffles! it's such a pity the waffle maker i bought from the USA doesnt work in my country. bummer

[food librarian]

Dan, Really enjoyed your interview on KCRW's Good Food. Immediately went out and got a waffle maker and made these cookies. Delicious and fun! http://foodlibrarian.blogspot.com/2010/04/waffled-chocolate-chip-oatmeal-cookies.html Thanks for the great inspiration! - mary the food librarian

[Daniel]

Now that is showing initiative! I'm very glad to hear you enjoyed them, and thanks for the link.

[Monica]

My waffled chocolate chip cookies were a disaster. They chips all melted and I ended up with chocolate-less dough fluff - not even a solid cookie. Sad day.

[Ashley]

I'm making these as I type...very fun. Definitely not for the cakey-cookie crowd, but SO tasty & novel, too.

[Daniel]

I'm glad you like them. This is probably the blog recipe that I've made the most myself.

[Thailand Breeze]

I just love chocolate chip cookies!

I have to try this recipe...

It looks really yummy.

[Bob C.]

I add chocolate chips to my regular waffles. I'll have to try these, too!

[Unmie]

MWAHAHAHA!! Must belgian waffle store bought cookie dough at the first opertunity, I love this blog!!!