Cookie Dough

• ¼ cup Unsalted Butter, room temperature
• 2 tablespoons Granulated Sugar
• ¼ cup Light Brown Sugar, packed
• ½ teaspoon Vanilla Extract
• 1 tablespoon Milk or Cream
• ¼ teaspoon Salt
• ½ cup All-Purpose Flour
• ¼ cup Mini Semi-Sweet Chocolate Chips

Waffles

• 2 cups All-Purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• ½ teaspoon Salt
• 2 Eggs, lightly beaten
• 2 cups Buttermilk
• ½ cup Unsalted Butter, melted and cooled
• ¼ cup Granulated Sugar
• 1 teaspoon Vanilla Extract

Chocolate Whipped Cream

• ¼ cup Powdered Sugar
• 2 tablespoons Unsweetened Cocoa Powder
• ½ cup + 2 tablespoons Chilled Heavy Cream, divided

1. To prepare cookie dough: beat together butter and sugar in large mixing bow on medium speed until light and fluffy, 2-3 minutes; beat in vanilla and milk; add salt and flour, mix until incorporated; stir in chocolate chips; refrigerate until ready to cook waffles
2. To make waffles: sift together flour, baking powder, baking soda, and salt; in a separate bowl, lightly whisk eggs; whisk in buttermilk, melted butter, sugar and vanilla; add dry ingredients and stir until just combined
3. Preheat waffle maker and lightly spray with cooking spray or brush with vegetable oil; ladle a heaping ½ cup of batter onto iron; quickly drop 6-7 marble size bales of cookie dough on top; close lid and cook according to manufacturer’s directions, until golden brown and toasted
4. For whipped cream: whisk powdered sugar, cocoa powder, and 2 tablespoons of the heavy cream in a large mixing bowl until smooth; using whisk attachment, gradually beat the remaining ½ cup of heavy cream into the mixture; continue beating until stiff peaks form; spoon on warm waffles

 

Here are the supplies you’ll need to make the best waffles!