Friday, January 11, 2013

Belgian Cookie Dough Waffles

Wasn't this week exciting?
Aren't you sad to see it come to an end? Me too.

Alright, time to wrap up the week...embarrassing stuff right here...I was so excited to eat these waffles. So very, very excited. I didn't realize the manner in which I "piped" on my whipped cream, did not look the most appetizing. I tried to crop the picture...that really didn't help. I ate these too quickly to attempt another picture, so you will have to bear with the weirdo looking picture that I ended up with :)

These waffles have cookie dough in them. They are insanely good.
Belgian Cookie Dough Waffles - fluffy, light waffles with cookie dough bits embedded in them. #breakfast #waffles

What you need:
For cookie dough:
  • 1/4 cup unsalted butter
  • 2 tbsp. sugar
  • 1/4 cup brown sugar
  • 1/2 tsp. vanilla
  • 1 tbsp. milk or cream
  • 1/4 tsp. salt
  • 1/2 cup flour
  • 1/4 cup mini semisweet chocolate chips
For waffles:
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs. lightly beaten
  • 2 cups buttermilk
  • 1/2 cup unsalted butter, melted and cooled to room temp
  • 1/4 cup sugar
  • 1 tsp. vanilla
For chocolate whipped cream:
  • 1/4 cup powdered sugar
  • 2 Tbsp. unsweetened cocoa powder
  • 1/2 cup and 2 Tbsp. heavy cream, divided
For cookie dough: 
Beat butter and sugars until fluffy, 2 to 3 minutes. Add in vanilla and milk/cream and mix. 
Mix in salt and flour on low speed until combined. Stir in chocolate chips. 
Refrigerate until you are done with the waffle batter.

For the waffles: 
Sift together first four ingredients. Place eggs into a large bowl and whisk gently. Add buttermilk, butter, sugar, and vanilla to eggs; whisk. Stir in dry ingredients until just combined.

Ladle batter on a greased, preheated waffle iron - depending on what kind of iron you have, you may need only 1/4 cup batter or up to 1/2 cup batter. Place 6 to 7 little marbled sized dollops of cookie dough on the batter. Cook according to waffle iron instructions.

For the whipped cream: 
Whisk powdered sugar, cocoa powder, and 2 Tbsp. heavy cream until smooth. 
Little by little beat in the last 1/2 cup of heavy cream. Beat until stiff peaks form.

Serve warm waffles topped with whipped cream.

Recipe from Lindsay Landis of Love & Olive Oil
via The Cookie Dough Lover's Cookbook

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1 comment :

Unknown said...

So happy to have found your site! My NY resolution is to cook more and I plan on using lotsa your recipes :)

xo Shane