Chocolate Waffle Cookies

Also known as “Grandma’s down home homemade chocolate chocolate covered whipstich waffles cookies”. She made these every year when we went on vacation and they were always our favorite. They are the most requested of any of her treats.

My mom has made these my entire life. I have never seen anyone duplicate them. The secret to making these is a traditional waffle iron. The older and well used the better.

My mom’s method of measuring is a scoop of this and a heaping spoonful of this. I have attempted to create traditional measurements from her methods. I have also tried using other brownie recipes but they do not seem to work. She uses “real” margarine which seems to have the best results.

Dough

Melt butter, add cocoa. Add sugar and cool. Add eggs one at a time and mix by hand. until well mixed.

Mix in flour, salt, and extracts. Stir until well blended.
Frosting
Combine all ingredients in mixing bowl. Using blender mix until smooth. The desired consistency is a thin frosting.
Cookie

Heat traditional waffle iron (do not use a Belgium waffle cooker). Spray iron with nonstick cookie spray.
Drop teaspoons of batter in each area of the hot iron. Cook approximately 30 seconds. The cookie should be soft,
Remove gently with a fork. Test several to determine best time. Over cooking is results in a hard burnt cookie.

Place a dish cloth to cool. Frost while warm.
Mom says that in the time it takes her to frost the cookies, the new ones put in the iron are usually done.

Ingredients
  • 3 heaping tablespoons Hershey’s cocoa powder
  • 2 cubes margarine (not butter)
  • 1½ cup sugar
  • 3 large eggs
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon vanilla (capful)
  • ½ teaspoon cherry extract
  • ½ teaspoon almond extract
  • Frosting
  • 2 cups powdered sugar
  • ½ cube butter (1/4 cup)
  • 3-4 tablespoons milk
  • just a tich of salt
  • ½ teaspoon cherry extract
  • ½ teaspoon vanilla extract
Instructions
  1. Dough
  2. Melt butter, add cocoa.
  3. Add sugar and cool.
  4. Add eggs one at a time and mix by hand. until well mixed.
  5. Mix in flour, salt, and extracts. Stir until well blended.
  6. Frosting
  7. Combine all ingredients in mixing bowl.
  8. Using blender mix until smooth.
  9. The desired consistency is a thin frosting
  10. Cookie
  11. Heat traditional waffle iron (do not use a Belgium waffle cooker).
  12. Spray iron with nonstick cookie spray.
  13. Drop teaspoons of batter in each area of the hot iron. Cook approximately 30 seconds. The cookie should be soft,
  14. Remove gently with a fork. Test several to determine best time. Over cooking is results in a hard burnt cookie.
  15. Place a dish cloth to cool. Frost while warm.
  16. Mom says that in the time it takes her to frost the cookies just removed the new ones put in the oven are usually done.
  17. I can not tell you how delicious these are. The travel well, stacked on top of each other. We traveled up the Oregon coast from Utah to Washington with these cookies in the back of our station wagon. They made it the whole way there plus our stay there. Until my older cousins devoured them.
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