Chocolate Chip Waffle Cookies Recipes

Steps:

• 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 if time allows.
• 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.
• Serve the cookies warm or store in an airtight container at room temperature for up to 1 day.
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Steps:

• Preheat a waffle iron to medium-high.
• Whisk the flour, baking powder, and salt in a large bowl.
• Separate the 2 eggs and put all the whites in a large bowl.
• In a large liquid measuring cup or medium bowl, whisk the egg yolks, milk, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter.
• Whip the egg whites with a hand-held electric mixer or whisk, until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Fold a third of the egg whites into the batter to lighten the base, then fold in the remaining whites. Gently fold in the chocolate chips.
• Brush the inside surface of the iron with butter. Pour in enough batter to barely fill each hole of the waffle iron; the amount will vary depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Close and cook until crisp and the waffle iron stops steaming, about 5 minutes. Serve as the waffles come off the iron or transfer to a rack set on a pan in preheated 200 degree F oven to keep warm. Repeat with the remaining batter.
• (If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.)
• Serve the waffles with syrup, jam, fresh fruit, or yogurt. Or turn into a dessert with a scoop of ice cream.

Steps:

• In a large bowl, combine the sugars, butter, egg and vanilla. Combine the flour, salt and baking soda; gradually add to sugar mixture. Stir in the coconut, cashews and chocolate chips. , Drop batter by tablespoonfuls 1 in. apart onto a preheated waffle iron coated with cooking spray. Bake for 1-2 minutes or until golden brown. Carefully remove to wire racks; cool completely. Dust with confectioners' sugar if desired.

Steps:

• Heat waffle iron to medium-high (spray with cooking spray before heating if necessary). Heat 1/3 cup chocolate chips and the butter in 1 1/2-quart saucepan over low heat, stirring constantly, until melted. Stir in remaining ingredients except 1/2 cup chocolate chips and the powdered sugar.
• Drop 1 tablespoon batter onto each section of ungreased waffle iron. Close lid of waffle iron. Bake 2 to 3 minutes or until steaming stops.
• Remove from waffle iron to wire rack. Immediately sprinkle each cookie with about 1 teaspoon chocolate chips and powdered sugar. Serve warm.

Steps:

• Heat a waffle iron according to your manufacturer's instructions. Be sure to grease it well; again - according to the instructions.
• Mix the dry ingredients together with a whisk, stirring in the chocolate chips last.
• Add in the milk, then the slightly cooled melted butter.
• Add the eggs and stir, just enough to combine - there might be a few lumps in the batter; you just don't want any dry patches or big lumps.
• Pour the amount of batter specified for your waffle iron onto the preheated waffle iron and cook according to your instructions or until the steaming stops.
• For softer waffles, cook less time, for crispy waffles, cook longer.
• In general, if the steaming has dramatically slowed down and you can easily open the waffle iron to remove the waffle without it sticking, it is most likely done.
• Serve as is or with butter or powdered sugar or syrup - whatever you prefer.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Beat in chocolate. Gradually add flour and mix well. , Drop by rounded teaspoonfuls 1 in. apart onto a preheated waffle iron. Bake for 1 minute. Remove to wire racks to cool. Dust with confectioners' sugar.

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Whisk milk, yogurt, butter, and vanilla extract together in a bowl.
• Mix gluten-free flour, chocolate chips, oat flour, sugar, baking powder, and salt together in a bowl. Stir milk mixture into the flour mixture until well incorporated. Let batter stand, about 10 minutes.
• Pour 1/2 cup of batter onto the preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes. Transfer to a wire rack to cool. Repeat with remaining batter.

Steps:

• Preheat the oven to 375. Line a baking sheet with parchment paper & set aside. In a small bowl, stir together the flour, baking soda, & salt. In a large bowl, combine the butter, peanut butter, brown sugar, & sugar. Using a mixer, beat until smooth. Stir in egg & vanilla. Gradually stir in the flour mixture until combined. Stir in chocolate chips. Using a cookie scoop, drop dough onto prepared baking sheet, about 2 inches apart. Bake in the oven for 10-12 minutes. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.