Categories: Chocolate, Christmas, Cookies, Holidays, My Baking & Cooking

Chocolate Waffles

Isn’t it purty with the powdered sugar?

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After the Pecan Shortbread Bars, we dove right into making these Chocolate Waffles for her Cookie Exchange the next day.  Turns out, my S-I-L has a Belgian Waffle Maker (ugh oh!) not a regular waffle iron, so these didn’t exactly turn out the way we were hoping. LOL. They were a bit on the large side, but I pressed on in making ’em rather than waste the batter . (So we only got through Step #3 of the recipe).   In the meantime, my S-I-L picked out another recipe for us to tackle.

These waffles were thicker (& larger from my own doing, LOL) and I can’t help but think it would have been a popular cookie if we had the right waffle maker! The chocolate taste was incredibly good.

Chocolate Waffles

  • 3 ounces unsweetened chocolate, coarsely chopped–we used Ghirardelli
  • 18 tablespoons (2 1/4 sticks) unsalted butter
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon coarse salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup unsweetened Dutch-process cocoa powder, plus 2 tablespoons for icing–we used Ghirardelli
  • 1 1/2 cups all-purpose flour
  • 1/4 cup confectioners’ sugar, plus more for dusting
  • 1 1/2 tablespoons milk
  • Vegetable oil cooking spray


  1. Melt chocolate with 1 cup butter (2 sticks) in a saucepan over medium-high heat, stirring constantly. Let cool slightly.
  2. Put eggs, vanilla, and granulated sugar in 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.
  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.
  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.
  5. Gently dip 1 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 confectioner’s sugar. Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.
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