Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate Waffle Cookies 3.7 (12) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 3, 2021 Print Rate It Share Share Tweet Pin Email Yield: 4 dozen Serve these chocolate waffle cookies with ice cream, or go the opposite route and serve alongside hot chocolate, to make the most of the delicate cookies. Ingredients 3 ounces unsweetened chocolate, coarsely chopped 18 tablespoons (2 ¼ sticks) unsalted butter 4 large eggs 1 teaspoon pure vanilla extract 1 ½ cups granulated sugar ½ teaspoon coarse salt 1 ½ teaspoons ground cinnamon ½ cup unsweetened Dutch-process cocoa powder, plus 2 tablespoons for icing 1 ½ cups all-purpose flour ¼ cup confectioners' sugar, plus more for dusting 1 ½ tablespoons milk Vegetable oil, cooking spray Directions Melt chocolate with 1 cup butter (2 sticks) in a saucepan over medium-high heat, stirring constantly. Let cool slightly. Put eggs, vanilla, and granulated sugar in bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale, 4 to 5 minutes. Mix in chocolate mixture, salt, cinnamon, 1/2 cup cocoa powder, and the flour. Heat a waffle iron until hot. Lightly coat grids with cooking spray. Spoon about 1 tablespoon batter onto center of each waffle-iron square to make 1 1/2-inch rounds. Close cover; cook until set, about 1 1/2 minutes. Transfer to a wire rack, bottom sides up. Let cool completely. Repeat with remaining batter, coating grids with cooking spray after each batch. Melt remaining 2 tablespoons butter in a small saucepan over low heat. Add confectioners' sugar and remaining 2 tablespoons cocoa powder; stir until smooth. Stir in milk. Gently dip 1 surface of each cookie in icing so that just the waffle lines (not gaps) are coated. Repeat with remaining cookies and icing. Transfer to wire racks; let stand until set, about 10 minutes. Dust iced surfaces of cookies with confectioners' sugar. not applicable Cook's Notes Cookies can be stored in single layers in airtight containers at room temperature up to 2 days. Rate it Print