Should you make a waffleburger? If you own a cast-iron frying pan and don't run a waffling blog, it might be more trouble than it's worth. I can't decide that for you.
But you should definitely make these chocolate waffle cakes.
Cocoa nibs are roasted, unsweetened cacao beans. They contribute a nutty, chocolatey crunch. If you don't have them, you may omit them.
This recipe was adapted from one by Martha Stewart.
Chocolate waffle cakes with cacao nibs
Makes about 18 cookies
Ingredients:
- 1 stick butter
- 2 large eggs
- 1/2 teaspoon vanilla
- 1/2 cup sugar
- 1/4 teaspoon salt if using unsalted butter
- 1/4 cup dutch-process cocoa powder
- 3/4 cup all-purpose flour
- Optional: 1/2 ounce cocoa nibs, broken down into bits in a food processor, or in a plastic bag with a blunt object (meat tenderizer, rolling pin, old waffle iron, etc.)
- Powdered sugar for dusting
Directions:
1. Melt butter in a saucepan. Let cool slightly.
2. Put eggs, vanilla, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale, 4 to 5 minutes. Mix in butter, salt, cocoa powder, cocoa nibs (if using) and the flour.
3. Heat a waffle iron until hot. Lightly grease iron with a neutral oil, such as canola. Spoon about 1 tablespoon batter onto center of each waffle-iron section to make 1 1/2-inch rounds. Close cover; cook until set, about 1 1/2 minutes. Transfer to a wire rack. Let cool completely. Repeat with remaining batter, coating grids with oil after each batch.
Dust with powdered sugar.
