Today is the last day of waffles! My fondest hope is that you will go get a waffle iron already because so very much can be done with it. I didn’t even get to waffling sandwiches. Which if you do you should spread pimiento cheese between two pieces of buttered bread and waffle away.
After you waffle that sandwich, then you can make dessert. Like a proper sentient creature does.
Oh yes. Cookies.
At some point maybe I’ll try waffling actual cookies. Crazy thought. They’d have to be soft ones.
In the meantime I found this recipe for Chocolate Tic-Tac Doughs in the Pillsbury Poppin’ Fresh Homemade Cookies book I’ve had since sixth grade.
Poppin’. These better be some groovy snacks.
Please note my initial attraction to this recipe came from the words “dough” and “chocolate”. Done. And done. And how.
The recipe claimed they were “especially delicious eaten warm”. I must disagree. I may be the only person I know who can do without chocolate that has been heated. To me this dilutes the chocolate taste. I tasted a hot one and it was meh. Maybe it would be better with butter. Everything is better with butter spread on it.
I chilled the remainder of the cookies. Once chilled, the chocolate and the almond flavor from the extract really stood out. Then I got a bowl of ice cream and some Reddi-whip. I put a cookie at the bottom of the bowl and layered with stuff on top and let the cookie soak up some of the melt-y creams. I layered in more cookies. This was like a smashing chocolate cookie trifle. Yeah, baby. Do this. I’ll give you the recipe:
I halved and altered this a bit based on what I had. And to make it healthier-ish.
Chocolate Tic-Tac Doughs(based on a the Pillsbury Poppin’ Fresh Homemade Cookies recipe)
1 T. +1 tsp. splenda half bown sugar blend
1 T. Smart Balance
1 1/2 tsp. almond extract
1 1/2 tsp. plain unsweetened almond milk
2 T. beaten egg
1 T. whole wheat flour
4 T. + 1 tsp. white flour
2 tsp. dutch process cocoa powder
1/2 tsp. baking powder
Blend sugar, Smart Balance(if you have butter on hand, use it), almond extract, almond milk and egg. Do not fear the curdled look.
Blend remaining ingredients then stir in until well mixed. Drop by the teaspoon on heated and sprayed waffle iron.
Cook. Chill. Eat. Repeat.
Question of the day: How do you take your chocolate? Hot? Dark? Milk-y? Chip form? And am I the only one who can do without heated chocolate?
Scrumptious Gruel 
I can’t believe I’ve been missing my gruel all week! I need a waffler…or you to cook for me.
And I like my chocolate dark…in bars, in fudge, in brownies…rich and dark.
Dark is the best! I highly recommend investing in an iron. But I could waffle you up some cookies some time too:)
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Hi Ellen;
Copied recipe down. I have your great-grandmother Clifford’s waffle iron that still works. Can’t wait to try this chocolate waffle recipe.
Bernie C.
Excellent, let me know how it goes!
These look divine! I can’t wait to try this…
And yes, everything is better with loads of butter on it!
Ah, yes you are my fellow butter lover! Ok, if you make them you should butter on them and tell me how it goes:)
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Oh are these kind of like pizzelles, it’s these Italian waffle cookies? My mom used to buy them from the grocery store and they were delish 😛
PS: dark chocolate all the way 😉
Yea the dark chocolate! Yeah, these are a sort of thicker, doughier, pizzelle…hmmm, what fun I could have with a pizzelle iron:)
Waffle week? I’ll have to try that!