Chocolate waffle cookies

I really don’t know, but these are pretty tasty.

Chocolate waffle cookies are a delicious treat that can be enjoyed for breakfast, lunch, or dinner. They have a crunchy exterior and soft interior.

These were made this morning. What a great way to begin the day.

This recipe makes 36 waffle cookies.

For the cookies, follow these instructions:

3 oz. coarsely chopped unsweetened chocolate 1 1/2 cups sugar (granulated) 1 1/2 tablespoons cinnamon powder 1/2 teaspoon salt 1/2 cup Dutch-process cocoa powder, unsweetened 1 1/2 cups flour (all-purpose)

2 1/4 pound butter (unsalted) a dozen big eggs 1 teaspoon vanilla extract (pure) Cooking spray with vegetable oil

To make the ganache, combine the following ingredients in a mixing bowl.

2 tbsp Dutch-process cocoa powder, unsweetened

1/4 cup confectioners’ sugar (plus a little more for dusting) 1 1/2 teaspoons of milk

In a saucepan over medium-high heat, melt the chocolate with 1 cup (2 sticks) butter, stirring frequently. Allow to cool slightly before serving.

In the bowl of an electric mixer equipped with the paddle attachment, combine the eggs, vanilla, and granulated sugar. Mix on medium speed for 4 to 5 minutes, or until pale. Combine the chocolate mixture, salt, cinnamon, 1/2 cup cocoa powder, and flour in a large mixing bowl.

Preheat a waffle iron until it is very hot. Coat the grids with with cooking spray. To form 1 1/2-inch circles, put approximately 1 tablespoon batter into the middle of each waffle-iron square. Cook, covered, for 1 1/2 minutes or until set. Place the bottom sides up on a wire rack. Allow to cool fully before serving. Repeat with the remaining batter, spraying the grids after each batch.

In a small saucepan over medium heat, melt the remaining 2 tablespoons butter. Stir in the remaining 2 tablespoons cocoa powder and confectioners’ sugar until smooth. Add the milk and mix well.

Dip 1 side of each cookie in frosting, making sure just the waffle lines (not the gaps) are covered. Rep with the rest of the cookies and frosting. Transfer to wire racks and let aside for 10 minutes to allow flavors to meld. Confectioner’s sugar should be used to dust the frosted surfaces of the cookies. Cookies may be kept at room temperature for up to 2 days in single layers in sealed containers.

Martha Stewart’s recipe.

These waffle cookies are so easy to make and they taste amazing. They are perfect for any occasion, whether you’re looking for a quick breakfast or dessert. Reference: waffle cookies recipe.

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