Waffle Iron Chocolate Cookies

Who says waffle irons are just for making waffles? These genius Waffle Iron Chocolate Cookies will change the way you think about cookie baking! Crunchy on the outside, chewy on the inside, and packed with chocolate chips, these treats are sure to satisfy your sweet tooth in the most delightful way.

Ready Time

40 mins

Yields

6 servings

Ingredients

1 1/2 sticks (6 ounces) unsalted butter, softened
1 cup (200g) granulated sugar
1/2 cup (100g) brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 3/4 cups (210g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (250g) semi-sweet chocolate chips

Instructions

Preheat your waffle iron according to the manufacturer’s instructions and grease it with some butter or cooking spray.

In a large mixing bowl, cream together the softened butter and sugars (granulated and brown) until light and fluffy.

Beat in those eggs one at a time, making sure each one is fully incorporated before adding the next.

Add the vanilla extract and mix until combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in those delicious chocolate chips.

Don’t overmix! You want a slightly chunky dough.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the preheated waffle iron, leaving about 1 inch of space between each cookie.

You’ll fit about 2-3 cookies per iron.

Close the waffle iron and cook for about 4-5 minutes, or until the edges are set and the centers are cooked through.

Repeat with the remaining dough.

Let the cookies cool on the waffle iron for a minute before transferring them to a wire rack to cool completely.

Serve warm and devour!

Notes

Use a high-quality, fresh unsalted butter for the best flavor. Make sure to soften it well, as it’ll make a big difference in the texture of your cookies.

If using a darker brown sugar, reduce the amount slightly as it has a stronger flavor.

Large eggs are a must, as they provide moisture and richness to the cookies. Don’t overbeat the eggs, as it can result in a dense cookie.

Use pure vanilla extract for the best flavor, and don’t skip it – it makes a huge difference.

Don’t overmix the dough, as it’ll result in tough cookies. You want a slightly chunky texture.

Use a good-quality semi-sweet chocolate chip for the best flavor.

Don’t overcrowd the waffle iron, as it’ll affect the texture of the cookies. Don’t open the waffle iron too soon, as it’ll break the cookies.

Let the cookies cool slightly on the waffle iron to prevent breakage.