Chocolate Chip Cookie Waffles
Servings: 6 mini waffles
Ingredients
- 1 egg
- 1 tsp vanilla extract
- 1/3 cup butter melted
- 1/4 cup light brown sugar
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 cup gluten-free flour
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- In a large mixing bowl, whisk together the egg and vanilla until well combined
- Add the melted butter to the bowl and whisk again until the mixture is smooth.
- Add the light brown sugar and granulated sugar to the bowl, and whisk until the sugars are fully incorporated into the batter.
- In a separate bowl, combine the gluten-free flour, baking powder, cornstarch, and salt. Mix well to ensure even distribution of the dry ingredients.
- Gradually add the dry ingredients to the wet ingredients in the large mixing bowl. Stir the batter until all the ingredients are well combined, but be careful not to overmix. Overmixing can lead to tough waffles.
- Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Preheat your waffle iron according to its instructions. Once it's hot, lightly grease the waffle iron with cooking spray or melted butter.
- Spoon the batter onto the preheated waffle iron, using the recommended amount according to the size of your waffle iron. Close the lid and cook the waffles until golden brown and crispy, following the manufacturer's instructions.
- Once the waffles are cooked, carefully remove them from the waffle iron and transfer them to a wire rack to cool slightly. This helps them retain their crispiness.
- Repeat the process with the remaining batter until all the waffles are cooked.
- Serve the chocolate chip cookie waffles warm and enjoy them as is or with your favorite toppings such as maple syrup, whipped cream, or a scoop of ice cream.
- Store any leftover waffles in an airtight container at room temperature for up to 2 days or freeze them for later use.