Waffle Iron Chocolate Cookies

These Waffle Iron Chocolate Cookies are soft, chewy and full of chocolate flavor. They’re made with a waffle iron, so they have that unique crispy texture that you can only get from a waffle iron. And they’re perfect for any chocolate lover! Ingredients 1 cup packed brown sugar ½ cup butter, softened 2 eggs 2…

These Waffle Iron Chocolate Cookies are soft, chewy and full of chocolate flavor. They’re made with a waffle iron, so they have that unique crispy texture that you can only get from a waffle iron. And they’re perfect for any chocolate lover!

Ingredients

  • 1 cup packed brown sugar
  • ½ cup butter, softened
  • 2 eggs
  • 2 (1 ounce) squares unsweetened chocolate, melted and cooled
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

1. Melt the chocolate over low heat, stirring frequently until it is completely melted and smooth.

2. In a separate bowl, cream together the sugar and butter or margarine until light and fluffy. Add the melted chocolate to this mixture and mix well until combined.

3. Add the eggs to the mixture and mix well again. Finally, add in the all-purpose flour, baking powder, salt, and vanilla extract and mix until everything is evenly combined.

4. Preheat your waffle iron according to its instructions – ours needs to be set at medium heat for about 3 minutes before we start cooking our cookies. Once it’s heated up, spray lightly with nonstick cooking spray if desired (this helps prevent sticking).

5. Scoop out about 1 tablespoon of dough (or use a small cookie scoop) for each cookie you’d like to make and drop it into each section of the waffle iron – ours can fit 4 cookies at a time comfortably without touching each other too much while they cook since they will spread out as they cook so don’t overcrowd them! If using a larger waffle iron or one with different-sized sections, you may need less or more dough per cookie depending on how big.

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Nutrition Facts

  • Serving size: 1 cookie
  • Calories: 150
  • Fat: 7 g
  • Saturated fat: 4 g
  • Unsaturated fat: 2.5 g
  • Trans fat: 0 g
  • Carbohydrates: 20 g
  • Sugar: 10 g
  • Fiber: 1 g
  • Protein: 2.5
Waffle Iron Chocolate Cookies

Why are my No bake cookies dry and crumbly?

There are a few reasons why your no bake cookies might be dry and crumbly. The most likely reason is that you overcooked them. No bake cookies are really more of a confection or fudge, with oats stirred in. When it comes to candy, the longer it is cooked, the drier and harder it becomes. So if you overcook your no bake cookies, they will be dry and crumbly.

Another possible reason for dry and crumbly no bake cookies is that the ingredients were not properly combined. If the butter, sugar, and other liquid ingredients are not thoroughly combined before adding the dry ingredients (oats, cocoa powder, etc.), then the resulting mixture will be too dry and will result in crumbly cookies.

Finally, it’s possible that you simply used too much flour in the recipe. If there is too much flour relative to the other ingredients, then the cookies will be dry and crumbly. So if your no bake cookie dough seems unusually thick or stiff, that could be a sign that you need to add more liquid (butter, milk, etc.) to get a softer dough that will result in moist & chewy cookies.

Can I fix my No bake cookies?

No bake cookies are a delicious treat, but sometimes they can go wrong. If your cookies are too wet and don’t set, try boiling the mixture a little longer. Don’t start timing until it is at a full boil, and then it should be about 1-2 minutes of boiling. If your No Bakes are crumbly and dry, stick closer to 1 minute.

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How do you make no bake cookies harder?

If your no bake cookies are too soft and not set up properly, it means you didn’t cook the cookie mixture long enough. In order for the cookies to harden properly, the mixture must be boiled until it reaches a temperature of 230°F. This is approximately 1 ½ minutes on medium heat. By cooking the mixture for longer, you will allow the cookies to set up correctly and become harder.

Can you fix No bake cookies that won’t Harden?

If your no-bake cookies are too wet and won’t set, you can try boiling the mixture a little longer. Start timing when the mixture reaches a full boil, and then boil for 1-2 minutes. If your No Bakes are crumbly and dry, stick closer to 1 minute.

What makes no bake cookies harden?

Cooking the cookie mixture for a longer period of time makes the no bake cookies harden. In order for the cookies to properly harden, the mixture must be boiled until it reaches a temperature of 230°F. This is approximately 1 ½ minutes on medium heat.


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