The Bourn family loves dessert. All kinds of dessert. And we’ve been playing in the kitchen lately with the waffle iron. We haven’t been making waffles though, we’ve been trying out different desserts in the waffle iron to see what works and what doesn’t.
After successfully making Krispie Kreme waffles and chocolate brownie waffles, and trying biscuit waffles and chicken for dinner, we decided it was time to see if we could make cookie waffles — more specifically chocolate chip cookie waffles.
Ultimately our experiment worked and we successfully made a batch of chocolate chip cookie waffles that were crunchy on the outside, and soft and chewy on the inside — just the way we like them! And, we added ice cream and sprinkles on top for my daughter and her friend who was sleeping over. Sprinkles just make everything more fun!
Now our cookie waffle experiment wasn’t without frustration. At first we tried our own Chocolate Chip Cookie recipe, which failed miserably. When we put the dough in the waffle iron, it just turned into one big gooey mess that never firmed up into waffles. It just looked gross and we had to scrape it all out of the waffle iron and into the garbage.
Then we tried changing the recipe up a bit to make the dough firmer and thicker, which also didn’t work. Those stayed more in the shape of a waffle, but the texture was off and they too looked gross.
Not to be thwarted, I went to good old Google to find a recipe that would work.
After browsing through a few sites, I found a recipe for Waffled Chocolate Chip Cookies. The recipe was very similar to our own Chocolate Chip Cookie recipe, just making a smaller quantity of dough. But there was one major difference: the dough is refrigerated for 30 minutes before it goes into the waffle iron.
This cookie dough was nice and thick, and after sitting in the refrigerator for 30 minutes, it was very firm and made pretty solid dough balls that went right into a greased waffle iron on low-medium heat (we used Butter Flavor Pam). I like the look of the smaller, round cookie waffles, so I made the dough balls smaller than what is needed to fill an entire section of the waffle iron.
Once four cookie doughballs were in the waffler iron, we gently closed the lid until it latched and waited anxiously for them to cook. At about three minutes, I opened the lid to peek at how they were doing and it was clear, this recipe was a success! The Chocolate Chip Cookie Waffles just needed a minute or two more to finish up.
Soon we took them out of the waffle iron, popped in four more dough balls, and we all tried a bite — HEAVEN. OMG, they were fantastic!
The Chocolate Chip Cookie Waffles were just crunchy enough on the outside, yet still soft and chewy on the inside. While Carter and I ate ours plain, Brian, Natalie, and her friend had them topped with ice cream— and asked for seconds!
While our first two waffle recipes were total failures, I’m thrilled to have found the Waffled Chocolate Chip Cookie recipe from Food Network Kitchens that works so well in the waffle iron.
Next time, we’re going to try mixing in something other than chocolate chips! Maybe chopped Reece’s Peanut Butter Cups, or white chocolate chips, or… who knows! All I know is that it will be fun to try something new and see what happens.
Chocolate Chip Cookie Waffles
With a crunchy outside and soft, chewy inside, Chocolate Chip Cookie Waffles are the best of waffles and cookies all in one delicious dessert — and no oven preheating neccessary.
- 1 1/4 cups flour
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/3 cup packed light brown sugar
- 1/3 cup sugar
- 1 stick unsalted butter, room temperature
- 1/2 tsp pure vanilla extract
- 1 large egg
- 1/2 cup semisweet chocolate chips
- Nonstick butter flavor cooking spray
- Whisk together the flour, baking soda and salt in a medium bowl.
- Beat the sugars and butter with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg until incorporated.
- Adjust the speed to medium-low and add the flour in 2 batches, mixing until incorporated. Mix in the chocolate chips.
- Refrigerate the dough for at least 30 minutes. Preheat a waffle iron to medium-low. Generously spray the top and bottom of the waffle iron with cooking spray.
- Scoop tablespoons of the dough, roll into balls and flatten slightly. Working in batches, place 1 dough round onto each section of the waffle iron, close gently and cook until slightly crisp, 3 to 6 minutes.
Makes about 12 cookie waffles. Serve warm and top with ice cream for an extra treat!