Holiday Dishes

Chocolate Waffle Cookies

3 oz. (85 g) semi-sweet chocolate, coarsely chopped

1 cup (250 mL) butter

1 ⅓ cups (325 mL) sugar

4 large eggs

2 tsp (10 mL) vanilla

1 ¾ cups (425 mL) all-purpose flour

¼ cup (50 mL) cocoa powder

¼ tsp (1 mL) salt

 ½ tsp (2 mL) cinnamon

2 tsp (10 mL) instant coffee powder

1 tbsp (15 mL) water

6 oz white chocolate

In a small saucepan over medium-high heat, melt chocolate with 1 cup (250 mL) butter.

Let cool slightly. In a large bowl, beat together sugar, eggs and vanilla, until pale and fluffy, 4 to 5 minutes. Add chocolate mixture, flour, cocoa powder, salt and cinnamon to egg batter and mix well. In a small bowl, dissolve instant coffee in water and stir into batter.

Heat a waffle iron until hot. Lightly coat grids with cooking spray. Drop about 1 tbsp (15 mL) batter onto center of each waffle iron*.  Close cover; cook until set, about 1 ½ minutes. Transfer to a wire rack. Let cool completely. Repeat with remaining batter, coating grids with cooking spray after each batch.

Microwave white chocolate in small bowl, 1 to 1 ½ minutes, stirring at 30 second intervals. Gently dip one surface of each cookie in white chocolate so that just the waffle lines (not gaps) are coated. Repeat with remaining cookies. Transfer to wire racks; let stand until set, about 10 minutes. Cookies can be stored in airtight containers at room temperature up to 2 days.

*If you do not have a flower or heart-shaped waffle iron, drop batter onto the center of each square to make 1 ½ inch (4 cm) rounds.

Makes 4 dozen cookies

Nutrients per serving:

Calories: 112.1

Carbohydrate: 12.6g

Protein: 1.5g

Fat: 6.5g

Sodium: 49.0mg

Fibre: 0.4g