Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Iced Chocolate Waffle Cookies By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 3, 2021 Print Share Share Tweet Pin Email Yield: 4 dozen These chocolate-cinnamon waffle cookies were made in a waffle iron, then dusted with confectioners' sugar. Ingredients 3 ounces unsweetened chocolate, chopped 9 ounces (2 ¼ sticks) unsalted butter 4 large eggs 1 teaspoon pure vanilla extract 1 ½ cups granulated sugar ½ teaspoon salt 1 ½ teaspoons ground cinnamon ½ cup plus 2 tablespoons unsweetened cocoa powder 1 ½ cups all-purpose flour Vegetable-oil cooking spray ¼ cup confectioners' sugar, plus more for dusting 4 ½ teaspoons milk Directions Melt chocolate and 2 sticks butter in a small saucepan over medium-high heat, stirring. Let cool slightly. Put eggs, vanilla, and granulated sugar in the bowl of an electric mixer fitted with the paddle. Mix on medium speed until pale, 4 to 5 minutes. Mix in chocolate mixture, salt, cinnamon, 1/2 cup cocoa, and the flour. Heat a waffle iron until hot. Lightly coat grids with cooking spray. Spoon batter onto center of each waffle-iron square (rounds should be about 1 1/2 inches). Close cover; cook until set, about 1 1/2 minutes. Remove cookies with a fork; let cool, bottom sides up, on a wire rack. Repeat (coat grids with cooking spray each time). Melt remaining 2 tablespoons butter in a small saucepan. Add confectioners' sugar and the remaining 2 tablespoons cocoa; stir until smooth. Stir in milk. Gently dip surface of cookies in icing so waffle lines (not gaps) are coated. Let icing set, about 10 minutes. Using a fine sieve, dust with confectioners' sugar. Print