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:
- 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.
- 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.
- 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.
- 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.
- Serve warm waffles topped with whipped cream.
Recipe from Lindsay Landis of Love & Olive Oil