I can go for weeks without having a sweet treat and then my sweet craving go like from Dr Jekyll to Mr Hyde. In an attempt to minimise my intake I bake something not overly sweet but which I will still enjoy: here is the context where this kind of chocolate waffle cookies are made. I took this recipe from an old book about cookies from Pat Alburey. It’s the second time I make these and the more I eat them, the more I enjoy them. The cookie part is made of a thin waffle that is crispy on the outside and soft inside, while the topping is pure melted chocolate with something nutty on top. These cookies thin little treats and once I begin, I find it hard to stop munching on them… next time I’ll try and bake a large one instead of many little ones.
Chocolate Waffle Cookies
Recipe for 32 pieces
Prep time: 25 min
Cook time: 15 min
60 g soft butter
90 g powdered sugar
a few drops vanilla extract
3 egg whites
A small pinch of salt
70g sieved flour
30 g cooled melted butter
120 dark chocolate
30 toasted hazelnuts – finely chopped (alternatively, like in the book, use shredded coconut)
Heat oven at 220°C.
In a bowl place the butter and the powdered sugar and whisk until fluffy. Add the vanilla extract and mix.
Whisk the egg whites with the salt until they’re foamy and add them gradually to the butter and sugar, mixing between additions. Add the sifted flour in two-three times, mixing between additions. Finally combine the melted butter.
Line a baking tray with oven paper. Take a spoonful of the batter, place it on the baking tray and gently flatten it with the back of the spoon. Space the portions apart, as the cookies will spread during the cooking process. You will need to make this in two batches so prepare one tray and bake it in the oven for 7-8 while you prepare the second one. A tip, keep an eye on the cooking process, while I made mine, I was doing the dishes and took the cookies out at the last moment.
Once the cookies are browned on the sides, remove them from the heat and transfer them to a rack and let them cool completely (it won’t take long).
Melt the chocolate in a bain-marie and using a teaspoon or a spatula, spread over the chocolate evenly.
Finally sprinkle the toasted hazelnuts on top of the cookies and leave to rest until the chocolate will have hardened.