Yes you can. Some YouTubers and bloggers have shown that you can use a pressure cooker or a frying pan to make choco chip cookies but I prefer to make mine using a waffle iron! My waffled cookies are crispy and can stay crispy for days! Without looking at their waffled look, they actually taste like the oven-baked cookies! Brilliant!!!
Wanna know more? Here, I can show you how to make crispy yummy chocolate chip cookies using a waffle iron!
Crispy Buttery Chocolate Chip Cookie Waffles
Made without using an oven!
I'm a big fan of chocolate chip cookies and waffles! Are you?
Throughout these years, I have been sharing MANY good ccc and waffles recipes at here and here.
Then, I thought.... How about ccc x waffles?
Hey presto! I have found two amazing recipes to make these chocolate chip cookies waffles! Sometimes, I like to call them cooffles or waffkie! LOL!
The first recipe makes the crispier, crunchier and extra buttery type of choco chip cookie waffles wheres the second recipe with oats makes the slightly cakey type of cookies. Both are easy to make but the recipe with oats is easier because it is a melt-and-mix recipe and its moist batter is not crumbly and easier to handle.
Watch my videos to see how I made these cookies. You will be amazed that these crispy cookies are actually so easy to make! And the buttery ones (made with the recipe One) can stay crispy for days! NICE!
Recipe One:
Recipe Two:
Recipe Two: These are the choco chip cookie waffles that are made with oats.
Recipe Two: They are moist, crispy and a little cakey.
Recipe One: These are the choco chip cookie waffles that are crispier, crunchier and extra buttery.
Recipe One: And they can stay crispy for days! Nice!
If you will like my interesting delicious recipes, please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids because every LIKE, SHARE and FOLLOW from you will motivate a busy working mother like me to share more recipes in the near future Thank you!!!
Can't believe that I have been working at my new job for half an year! So it's time for me to have a short break as my family and I are going back to Singapore to visit our relatives. Soon, I will be back to share more recipes after our winter break at about mid-July or earlier.Nevertheless, if you wish to "come along" with us to see what we will do and eat in Singapore, please follow me at my Instagram @zoebakeforhappykids And, I do share some quick and easy bakes from time to time at my Instagram @zoebakeforhappykids too. Ciao!Here are the recipes.
Recipe One: Buttery Crispy Chocolate-Chip-Cookie Waffles
Makes about 18 waffled cookies
120g unsalted butter, soften at room temperature50g (1/4 cup) light brown sugar
50g (1/4 cup) caster sugar
1/2 tsp vanilla paste or extract
2 egg yolks, at room temperature and roughly beaten
180g (1 1/4 cups) plain / all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
100g (1/2 cup) chocolate chips (I used Callebaut dark chocolate callet with 70% cocoa)
Recipe Two: Easy Melt-and-Mix Crispy Cakey Chocolate-Chip-Cookies Waffle
Make about 10 waffled cookies
60g unsalted butter, melted and slightly cooled to room temperature20g (2 tbsp) light brown sugar
25g (2 1/2 tbsp) caster sugar
1/2 tsp vanilla paste or extract
1 large egg, at room temperature and roughly beaten
50g (1/3 cup) plain / all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
35g (1/3 cup) old-fashioned rolled oats
65g (1/3 cup) chocolate chips (I used Callebaut dark chocolate callet with 70% cocoa)
To mix the batter from Recipe One:
Using a wooden spoon or an electric mixer with paddle attachment, beat butter, brown sugar and caster sugar for about 2-3 mins or until combined. Add vanilla and egg yolks and beat well until combined.Combine flour, baking soda and salt. Sift flour mixture into the butter mixture and use a spoon or spatula to mix until all ingredients are just combined. Then, stir in chocolate chips.
Transfer cookie dough onto a plastic wrap and use the wrap to press and knead the dough together. Wrap the dough with the plastic wrap and let it to rest in the fridge for at least 30 mins or until firm.
To mix the batter from Recipe Two:
In a large mixing bowl, mix melted butter, brown sugar, caster sugar, vanilla and egg until combined.Combine flour, baking soda and salt. Sift flour mixture into the butter mixture and use a spoon or spatula to mix until all ingredients are just combined. DO NOT OVER-MIX! Then, stir in oats and chocolate chips. Chill mixture if necessary for about 5 mins or until semi-firm.
To cook the waffles from both Recipe One and Two:
Preheat waffle iron to its medium heat setting - not the lowest so the edges can crisp well and not the highest because they chocolate chips can burn! Grease waffle iron with non-stick oil spray or butter or skip this step if your waffle iron is coated with non-stick material. Besides, the buttery cookies usually won't stick on the waffle iron.Scoop about 1 large tablespoonful (about 20ml) of the dough onto hot waffle iron. Cook until both sides are crispy and golden. Repeat this step until all the batter has been used. Please note that these waffle batters are not flowy to fill the corners of a square waffle iron and so these waffle-like cookies will be thick and round.
For Recipe One: Store in an airtight container at room temperature for up to 3 days and the cookies can stay crispy up to 3 days.
For Recipe Two: Best to consume all within the same day.
Or store all in a fridge for 2-3 days or in a freezer for up to a month. To reheat, place cold or frozen waffles (not need to thaw if they are frozen) on a wire rack with a supporting tray beneath and bake the waffles in a preheated 160°C oven for about 5-10 mins or until the waffles are crispy again.
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