Name: Waffled Chocolate Chip Cookies
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H10M0.000S
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 granulated sugar; 1 stick unsalted butter, at room temperature; 1/2 teaspoon pure vanilla extract (see Cook's Note); 1 large egg; 1/2 cup semisweet chocolate chips; Nonstick cooking spray

Directions

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24m Easy 96%

CLASS

Special equipment:

a waffle iron (preferably Belgian style)

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.

Cook’s Note

Feel free to use vanilla paste instead of vanilla extract.

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Waffled Chocolate Chip Cookies

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