Chocolate Waffle Cookies
Source of Recipe
Mark Omafray, pastry chef, Castagna
Recipe Introduction
These chocolate cookies made in a waffle iron were a Christmas tradition in Mark Omafray's house when he was growing up in South Dakota, and his sister still loves making them with her kids. Omafray, pastry chef at Castagna and formerly of The Heathman, likes to make them with walnuts, and he keeps some in the freezer to snack on like frozen candy bars.
List of Ingredients
Chocolate Waffle:
4 ounces unsweetened chocolate
1 cup butter, at room temperature (2 sticks; use butter only)
1 3/4 cups sugar
4 eggs
2 teaspoons vanilla
3 cups all-purpose flour
3/4 tsp salt
1 cup nuts (walnuts, pecans or almonds), coarsely chopped
Chocolate Icing:
3/4 cup unsweetened cocoa
2 2/3 cups powdered sugar
7 tbsp butter, at room temperature (1 stick minus 1 tbsp)
1 teaspoon vanilla
5 to 6 tablespoons milk Recipe
To make cookies: Preheat waffle iron (set at 325 degrees). Melt chocolate over a double boiler or in the microwave (this works great); set aside.
Cream the butter and sugar with an electric mixer. Add eggs one at a time, mixing well after each addition. Stir in vanilla and melted chocolate. Sift flour with salt; add to batter a little at a time, mixing just until combined. Stir in nuts.
Spray waffle iron lightly with nonstick cooking spray. Drop tablespoons of batter onto iron about 3 to 4 inches apart and close lid. Some irons bake faster than others, so check after 45 seconds. Cookies may take as long as 2 minutes to bake, so experiment with a couple first. They will be dry and crumbly if overbaked.
Remove from waffle iron and let cool on baking rack. Continue to bake cookies in small batches. Frost when cool. To make icing: Sift cocoa and powdered sugar. Cream butter and sifted cocoa/sugar mixture until fluffy. Add vanilla and milk 1 tablespoon at a time until icing is spreadable.
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