To make cookie-size chocolate waffles, spoon a tablespoon of batter in the middle of each waffle grid. Bake the waffles on the iron's lowest setting so they don't burn before fully cooking.
Source: Martha Stewart Living, June
Yield Makes about 18
1 cup all-purpose flour
1 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
8 ounces semisweet chocolate
8 tablespoons (1 stick) butter
4 large eggs, separated
2 cups heavy cream
3 tablespoons pure vanilla extract
Heat waffle iron. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Place chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir until melted; combine well. Remove from heat; whisk in the egg yolks, cream, and vanilla. Pour over the dry ingredients; stir briefly until just combined.
In a medium bowl, beat egg whites until stiff but not dry. Fold into the batter.
Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake 3 1/2 to 4 minutes at the waffle iron's lowest setting, until no steam emerges from the iron.
Transfer the cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using the remaining batter. Serve warm.