Belgian Cookie Dough Waffles

What you need:

For cookie dough:

• 1/4 cup unsalted butter
• 2 tbsp. sugar
• 1/4 cup brown sugar
• 1/2 tsp. vanilla
• 1 tbsp. milk or cream
• 1/4 tsp. salt
• 1/2 cup flour
• 1/4 cup mini semisweet chocolate chips

For waffles:

• 2 cups flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs. lightly beaten
• 2 cups buttermilk
• 1/2 cup unsalted butter, melted and cooled to room temp
• 1/4 cup sugar
• 1 tsp. vanilla

For chocolate whipped cream:

• 1/4 cup powdered sugar
• 2 Tbsp. unsweetened cocoa powder
• 1/2 cup and 2 Tbsp. heavy cream, divided

Directions:

1. For cookie dough: Beat butter and sugars until fluffy, 2 to 3 minutes. Add in vanilla and milk/cream and mix. Mix in salt and flour on low speed until combined. Stir in chocolate chips. Refrigerate until you are done with the waffle batter.
2. For the waffles: Sift together first four ingredients. Place eggs into a large bowl and whisk gently. Add buttermilk, butter, sugar, and vanilla to eggs; whisk. Stir in dry ingredients until just combined.
3. Ladle batter on a greased, preheated waffle iron - depending on what kind of iron you have, you may need only 1/4 cup batter or up to 1/2 cup batter. Place 6 to 7 little marbled sized dollops of cookie dough on the batter. Cook according to waffle iron instructions.
4. For the whipped cream: Whisk powdered sugar, cocoa powder, and 2 Tbsp. heavy cream until smooth. Little by little beat in the last 1/2 cup of heavy cream. Beat until stiff peaks form.
5. Serve warm waffles topped with whipped cream.

Recipe from Lindsay Landis of Love & Olive Oil