This week, I based my search for a new cookie recipe solely on looks. I found a photo of “boot print cookies,” not a terribly appetizing name for a cookie, but the waffled pockets make it easy to imagine serving these with ice cream or chocolate sauce, and the powdered sugar on a chocolate-colored background is classic. The unique look, rich brownie flavor, and the crispy Belgian waffle texture are a winning combination. The best part? After the batter is made, you only have to wait two minutes before you can enjoy fresh, hot, chocolate waffle cookies! Just dollop a rounded tablespoon of batter onto the hot waffle iron, press, and there they are – Boot Print Cookies! Or, if you like, in deference to the waffle-soled running shoes Bill Bowerman created in his kitchen while a coach at Oregon University back in the 1970’s, “Cross Country Cookies!”
Chocolate Waffle Cookies
makes 32 cookies
- 3/4 cup white sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup chopped walnuts
- Preheat the waffle iron. In a medium bowl, mix the sugar and butter together. Stir in the eggs and vanilla. Then mix in the flour, cocoa, and walnuts.
- Drop dough by rounded tablespoons onto the waffle iron. My waffle iron is large enough to do 16 cookies per batch. Close the lid and cook for 2 minutes. It may take more or less time depending on the individual waffle iron. Separate any cookies that have run together while still warm. Dust with confectioner’s sugar if desired.
adapted from http://allrecipes.com/recipe/waffle-cookies-ii/detail.aspx
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