As I look out the window at this gorgeous day, I can hardly believe that just over a week ago there was a winter storm warning for most of the weekend while we were cozy in front of the fireplace in our pajamas.
I woke up early on Mother's Day and the morning was quiet and peaceful, still asleep under its fresh blanket of snow. And just because, I made waffles for Jamie. I teased him later that as I am the future mother of his children, he should have been making breakfast for me instead.
With butter, brown sugar, cinnamon, nutmeg, vanilla and a touch of molasses, these waffles have all the goodness of a chocolate chip cookie. I also added a little peanut butter, but thought it overwhelmed all the other flavors, so I've written the recipe without the peanut butter.
To clarify, these are not cookie dough or cookies cooked in a waffle iron. What they are is a waffle that's crisp on the outside and fluffy inside, full of cookie flavor and just as good frozen and toasted later. And chocolate chips just make everything better, don't you think?
One Year Ago: Chocolate Chip Cookie Dough Cheesecake with Salted Pecans, Caramel and Toffee
Two Years Ago: Blue Milk for a Curly Haired Girl and Strawberry Vanilla Cream Cheese Muffins
Three Years Ago: Homemade Ricotta
Chocolate Chip Cookie Waffles
- 1 3/4 cups all-purpose flour
- 1/4 cup light brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 2/3 cups buttermilk
- 2 eggs
- 2 teaspoons vanilla
- 1 tablespoon molasses
- 1/2 cup bittersweet chocolate chips, plus extra for garnish
- pure maple syrup
In a large bowl, whisk together all ingredients (except the chocolate chips and syrup) until well combined. Stir in the chocolate chips.
Cook the waffles according to the instructions on your waffle maker. Sprinkle with extra chocolate chips and drizzle with syrup.
Yields about 10 waffles
Recipe from Curly Girl Kitchen