Chocolate Waffle Cookies

Chocolate Waffle Cookies (Adapted from Martha Stewart)

For the cookies

3 ounces unsweetened chocolate, coarsely chopped
16 tablespoon unsalted butter, divided
4 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups granulated sugar
1/2 teaspoon coarse salt
1 1/2 teaspoons cinnamon
1/2 cup plus Dutch-process cocoa powder, sifted
1 1/2 cups all-purpose flour

For the glaze

2 tablespoons butter
1/4 cup confectioners' sugar
2 tablespoons Dutch-process cocoa powder
1 1/2 tablespoons milk

To make the cookies

In a small saucepan, add unsweetened chocolate and butter - melt over medium heat, stirring constantly. Remove from the stove and let cool slightly.

In a large mixing bowl, add eggs, vanilla and granulated sugar - beat on medium speed with the paddle attachment until very pale - about 5 minutes.

Add in chocolate mixture, salt, cinnamon, 1/2 cup cocoa and the flour.

Preheat a waffle iron until hot. Lightly coat grids with cooking spray.

Using a tablespoon cookie scoop, portion out the batter between the center of each waffle-iron square. Pull down the cover and cook until set, about 1 1/2 minutes. Use a fork to help you coax the cookie off and move them to a wire rack to cool completely. Repeat with remaining batter.

To make the glaze

In a small saucepan, melt 2 tablespoons butter. Stir in confectioners' sugar and 2 tablespoons cocoa powder. Stir in milk until smooth - remove from the heat.

Gently dip 1 side of each cookie in the glaze so that just the waffle lines are coated. Transfer to wire racks and let sit until the glaze has set - at least 10 minutes. Dust cookies with extra confectioners’ sugar before serving.

Makes about 4-5 dozen cookies.

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