Cook Time: 25 min
Prep Time: 15 min
( Serves 35 )
2 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
2 stick unsalted butter (room temperature)
2/3 cup granulated sugar
2/3 cup packed light brown sugar
2 whole large eggs
2 teaspoon pure vanilla extract
1 cup mini chocolate chips
1. Sift flour and baking soda over a medium bowl to remove any clumps. Add salt to bowl and whisk dry ingredients to combine. Set aside.
2. In a separate large bowl, combine butter, granulated sugar, and brown sugar; use an electric stand or hand mixer (set to medium-high speed) to beat the butter and sugars together for about 5 minutes, until the mixture is light and fluffy. Add eggs and vanilla; beat with mixer until wet ingredients are well-combined.
3. Reduce mixer speed to medium-low and add half of the flour mixture to the bowl of wet ingredients. Mix until flour is incorporated, using a rubber spatula to scrape the sides of the bowl. Add the rest of the flour and continue mixing until flour is fully incorporated.
4. Use a wooden spoon to mix the mini chocolate chips into the dough. Cover and chill in the refrigerator for at least 30 minutes.
5. When you're ready to make the cookies, preheat your Belgian waffle iron to medium-low. At this point, you can grease the iron with non-stick spray, if you wish - however, our test kitchen found that, because there's so much butter in the batter, the brownies don't stick to the waffle iron at all.
6. Use a tablespoon to scoop the dough from the bowl, then use your hands to roll each tablespoon of dough into a ball and flatten slightly. (It's important that each cookie dough ball isn't much bigger than a tablespoon, otherwise, the cook time won't match up and you run the risk of having to overcook the outside of the cookie to fully cook the inside.)
7. Working in batches, place 1 dough round onto each section of the waffle iron, gently close the lid and cook cookies until slightly crisp, 3-5 minutes. (Our cookies were perfectly done after about 4 minutes, but every waffle iron varies, so yours could take a little less time, or just a little longer. You want them to be lightly browned. Keep in mind that the cookies may seem soft and not done at first, but once they cool, they will be much firmer.)
8. Open the lid and use a fork to gently pop each cookie out of the waffle iron; immediately transfer cookies to a cooling rack. Repeat process until all of the batter has been used up.** Allow cookies to cool for 10-15 minutes before serving, or transfer to an airtight container (where they'll keep for 1-2 days).
**NOTE: Alternatively, you can freeze the leftover cookie dough and keep it at the ready, so you can make waffle cookies in a flash whenever the craving hits. Simply double-wrap the dough balls in plastic wrap and freeze for up to 4 weeks. When ready to cook, thaw dough in the refrigerator overnight and proceed with Step 7.