Should you make a waffleburger? If you own a cast-iron frying pan and don't run a waffling blog, it might be more trouble than it's worth. I can't decide that for you.
But you should definitely make these chocolate waffle cakes.
Cocoa nibs are roasted, unsweetened cacao beans. They contribute a nutty, chocolatey crunch. If you don't have them, you may omit them.
This recipe was adapted from one by Martha Stewart.
Chocolate waffle cakes with cacao nibs
Makes about 18 cookies
- 1 stick butter
- 2 large eggs
- 1/2 teaspoon vanilla
- 1/2 cup sugar
- 1/4 teaspoon salt if using unsalted butter
- 1/4 cup dutch-process cocoa powder
- 3/4 cup all-purpose flour
- Optional: 1/2 ounce cocoa nibs, broken down into bits in a food processor, or in a plastic bag with a blunt object (meat tenderizer, rolling pin, old waffle iron, etc.)
- Powdered sugar for dusting
1. Melt butter in a saucepan. Let cool slightly.
2. Put eggs, vanilla, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale, 4 to 5 minutes. Mix in butter, salt, cocoa powder, cocoa nibs (if using) and the flour.
3. Heat a waffle iron until hot. Lightly grease iron with a neutral oil, such as canola. Spoon about 1 tablespoon batter onto center of each waffle-iron section to make 1 1/2-inch rounds. Close cover; cook until set, about 1 1/2 minutes. Transfer to a wire rack. Let cool completely. Repeat with remaining batter, coating grids with oil after each batch.
Dust with powdered sugar.