Hi Cookie Lovers! This one of my favorite cookie recipes because not only is it super yummy, but it is so super easy to make. Best of all, it doesn’t require an oven! These cookies are baked right in a waffle iron. I just love the chocolatey-ness (that’s a word right?!) of these cookies. They taste like a cookie and a brownie had a baby. Does it get any yummier?!?
Here is a step-by-step video tutorial on how to make these cookies. I’m in my kitchen making these with my 4 year old son, Theo, and he’s entertaining to say the least. It might be a circus making cookies with this kid, but I couldn’t have a cuter little helper.
To make these cookies, you can use whatever waffle iron you have. Here is the link to the waffle iron we have. Tyler got it for me as a Christmas gift years ago and it’s been one of our favorite kitchen appliances ever since.
You can also use a regular cookie scoop (about 2 TBSP) to scoop out these cookies. Using this size will yield 24 cookies. Sometimes, I also like to use my 1.63oz cookie scoop to make cookies that are just a bit bigger. This cookie scoop that I’ve linked will yield 18, larger cookies.
Chocolate Waffle Cookies
- 15 Tablespoons butter, melted
- 2/3 cup cocoa
- 4 eggs
- 2 teaspoons vanilla
- 1 1/2 cups sugar
- 2 cups flour
Preheat waffle iron to medium.
In a large bowl, whisk together melted butter and cocoa.
Add eggs and vanilla and whisk until combined.
Stir in sugar. Stir in flour and mix until just combined.
Using a heaping cookie scoop (about 2 TBSP), scoop out cookies and place on heated waffle iron, one scoop per waffle square. (I don't spray my waffle iron with non-stick cooking spray.)
Close waffle iron and bake 2-4 minutes. (I usually do 3 minutes.) Cookies should still be soft. Carefully remove with a fork by loosening cookies on each side before lifting up.
Immediately place cookies in airtight container to keep soft.
For larger cookies, use a yellow handled, 1.63oz cookie scoop. This will yield 18 cookies. TIP- To make sure cookies are soft, remove cookies from waffle iron as soon as they are just firm enough to carefully lift up. If you let them bake too long, they will be crunchy once they set.