Now known as Wookies, for short.
This was a fun experiment! I enjoyed devoting a sunny Saturday morning to cookies and science. My house smells amazing, the waffle iron saw some action, and the dog got to lick drippy cookie batter up off the floor. Win-win-win.
What appealed to me most about this recipe, beyond the novelty, was the chocolate chip cookie recipe itself. It is identical in nearly every way to my most favorite chocolate chip cookie recipe ever, and I enjoyed trying a new technique without risking the final cookie flavor.
My final product is a crispy yet chewy triangle of chocolate chip cookie goodness, with lovely deep waffle pockets.
The only caveat: this recipe was developed, and rightly so, for a standard waffle iron. Not a Belgian waffle maker. Guess what I have on my counter? Yep. Belgian.
My waffle maker is designed to handle larger amounts of batter and create deeper pockets. Therefore, it doesn’t heat up quickly like a standard waffle iron. Result: my cookies never developed that super crispy exterior and fluffy interior. They are crispy, but they have a more even texture; something between a cookie and, well, a waffle.
I will absolutely be making these again. Next time, I’m going to divide the batter into two batches, and heat the waffle maker up to maximum before the batter hits the surface. Thinner waffle + higher heat = success.
In the meantime, while not picture-perfect, these Wookies are still tasty as all git-out. Due to their size and shape, I’ll not waste them on something so mundane as dunking. Have you ever seen a better Chocolate Chip Cookie Ice Cream Sundae base in your life?
Waffle Iron Cookies
- ½ cup Unsalted Butter
- ½ cup Brown Sugar, packed
- ½ cup Granulated Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 1 cup All-Purpose Flour
- ½ tsp Salt
- ¼ tsp Baking Soda
- ½ cup Chocolate Chips
- Pre-heat the waffle iron.
- Melt the butter and stir in the sugars. Mix until smooth and shiny, and any lumps are dissolved.
- Stir in the vanilla extract.
- Add the egg and beat until combined.
- Stir in the salt and baking soda, then add the flour, about 1/3 cup at a time. Stir well, scraping the sides and bottom of the bowl.
- When the flour is completely mixed in, add the chocolate chips, and just stir to combine.
- Add enough cookie dough batter to the waffle maker to fill the bottom half completely (overfill = spillover = messy). Close the lid, and cook 2-4 minutes. Check on the cookies – they should be golden brown with a crispy exterior.
- Remove from waffle iron immediately and serve warm.
(Cookie recipe adapted from Endless Simmer. Sundae made up on the spot. I wish I had cherries…)