Cooking With KATZ: Waffled Chocolate Chip Cookies

Cooking With KATZ: Waffled Chocolate Chip Cookies

If you are anything like us, you’re bored in your home and probably running out of things to eat or eating the same thing all the time. Well we’re here to save you. We will be posting some new recipes in hopes that we can make quarantine a little less like borantine, and “spice” up your life!

Our second featured chef is Accountant, Cindy Hanley

Yes, we’ve all had breakfast, and I’m sure we’ve all had dessert at some point during quarantine. Cindy has made it possible for us to do both at the same time, introducing her “Waffled Chocolate Chip Cookies”! There are no rules in quarantine and there is a rumor that calories don’t count either; making this tasty treat ideal for any hour of the day. These crispy-on-the-outside, soft-on-the-inside cookies are a sneaky way to eat dessert for breakfast.


Here’s what you need to gather and the directions on how to make this tasty treat:
Waffled Chocolate Chip Cookies

Now get ready to dig in to your homemade Waffled Chocolate Chip Cookies!

Waffled Chocolate Chip Cookies go great with:

Waking up at 11:30 am
Donkey from “Shrek
Wanting dessert but convincing yourself it’s breakfast


1 ¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon fine salt

1/3 cup packed light brown sugar

1/3 cup granulated sugar

1 stick unsalted butter, at room temperature

½ teaspoon pure vanilla extract

1 large egg

½ cup semisweet chocolate chips

Nonstick cooking spray



Whisk together the flour, baking soda and salt in a medium bowl. Beat the sugars and butter with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat the vanilla and egg until incorporated. Adjust the speed to medium-low and add the flour in 2 batches, mixing until incorporated. Mix in the chocolate chips. Refrigerate the dough for at least 30 minutes if time allows.

Preheat a waffle iron to medium-low. Generously spray the top and bottom of the waffle iron with cooking spray. Scoop tablespoons of the dough, roll into balls and flatten slightly. Working in batches, place 1 dough round onto each section of the waffle iron, close gently and cook until slightly crisp, 3 to 6 minutes.

Serve the cookies warm or store in an airtight container at room temperature for up to 1 day.


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