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Recipe courtesy of Food Network Kitchen

Waffled Chocolate Chip Cookies

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The best part of these crispy-on-the-outside, soft-in-the-middle- cookies is they're ready in a snap; no oven preheating required. We prefer thicker waffle irons for these cookies, but if your iron is thinner, be sure to adjust your timing so they'll cook faster.
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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 40 min
  • Yield: About 12 cookies
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Ingredients

Directions

Special equipment:
a waffle iron (preferably Belgian style)
  1. 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. 
  2. 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. 
  3. Serve the cookies warm or store in an airtight container at room temperature for up to 1 day.
  4. Copyright 2013 Television Food Network, G.P. All rights reserved

Cook’s Note

Feel free to use vanilla paste instead of vanilla extract.

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