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.
- Level: Easy
- Total: 1 hr 10 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 20 min
- Yield: About 12 cookies
Ingredients
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/3 cup packed light brown sugar
1/3 cup sugar
1 stick unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup semisweet chocolate chips
Nonstick cooking spray
Special equipment: waffle iron (preferably Belgian style)
Directions
- 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.
- Serve the cookies warm or store in an airtight container at room temperature for up to 1 day.
- Copyright 2013 Television Food Network, G.P. All rights reserved
- From Food Network Kitchens
