A morning treat gains all-day appeal with these cakey chocolate cookies. Like breakfast waffles, the cookies are prepared on a waffle iron. For best results, make sure the surface is nice and hot before you pour the batter.
Recipe information
Yield
makes about 4 dozen
Ingredients
Preparation
Step 1
Melt chocolate with 1 cup butter (2 sticks) in a saucepan over medium-high heat, stirring constantly. Let cool slightly.
Step 2
Put eggs, vanilla, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale, 4 to 5 minutes. Mix in chocolate mixture, salt, cinnamon, 1/2 cup cocoa powder, and the flour.
Step 3
Heat a waffle iron until hot. Lightly coat grids with cooking spray. Spoon about 1 tablespoon batter onto center of each waffle-iron square to make 1 1/2-inch rounds. Close cover; cook until set, about 1 1/2 minutes. Transfer to a wire rack, bottom sides up. Let cool completely. Repeat with remaining batter, coating grids with cooking spray after each batch.
Step 4
Melt remaining 2 tablespoons butter in a small saucepan over low heat. Add confectioners’ sugar and remaining 2 tablespoons cocoa powder; stir until smooth. Stir in milk.
Step 5
Gently dip one surface of each cookie in icing so that just the waffle lines (not gaps) are coated. Repeat with remaining cookies and icing. Transfer to wire racks; let stand until set, about 10 minutes. Dust iced surfaces of cookies with confectioners’ sugar. Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.
