My favorite part about browsing new cookbooks or food magazines is when something catches my eye and and I just have to make it. That is just what happened when I was reading my most recent copy of Simple and Delicious. I came across these unique waffle cookies and I had to make them. Immediately. With no preparation to the store beforehand I just worked with the ingredients I had on hand. That meant no cashews and regular sized milk chocolate chips versus the miniature semi-sweet the recipe called for.
The verdict? Is this a recipe you make as soon as you discover? Absolutely, yes!
My husband couldn’t stop eating them. He had a love hate relationship with them because he loved them so much he went into a bit of sugar overload. And my boys had a blast working in the kitchen on them with me.
The flavors and textures for this cookie is unique and so delicious. Once they had a chance to cool they were heavenly. The combination of the chocolate with coconut gave this amazing flavor combination, even though my husband couldn’t even tell at first there was coconut. It is subtle and perfect and the cookie has this cool crunch that isn’t too hard but just diffeent. While the regular sized milk chocolate chips still achieved the flavor I was hoping, I would use miniature in the future to make it even easier to keep my waffle iron clean as I worked and to remove them.
1/2 cup packed brown sugar
1/4 cup sugar
1/2 cup melted butter
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup flaked coconut
1/2 cup miniature (or regular size) milk or semisweet chocolate chips
1/2 cup chopped cashews (optional)
Confectioner’s sugar for dusting (optional)
yield: 2-3 dozen depending upon size
Combine brown and white sugar along with egg, vanilla and butter in a large bowl.
Drop waffle lid down and cook for 1 to 2 minutes, until golden brown. Very carefully remove from iron. Because these cookies are hot and don’t have a chance to firm up as they would if you let them sit a bit from the oven, you have to support them as you lift them. I found a rubber scraper holding one side as I carefully lifted them from the other worked well. If one side seemed to be sticking I tried another. Do not force it or your cookies will break apart.
I found that adding the sugar on top gave them a much more decadent and rather elegant appearance, don’t you? Because of the type of waffle iron and ingredients that I used were were just slightly altered they turned out looking like a completely different cookie than the one in the magazine but I love the look of these.
I highly recommend you give these a try and be sure to come back and let me know how they fared in your house. Were they also gone in two days like in mine?
I’m entering this in the My Wooden Spoon’s February Food Challenge!
This recipe was very slightly altered from the Simple and Delicious magazine from February/March 2011 issue.