This was one of the weirdest recipes I had ever heard of, so of course, I had to try it. They're cooked in a waffle iron, and so it's a little difficult to frost (have you ever tried to frost a waffle?) However, they taste amazing! The frosting is one of the best I've ever tasted as far as chocolate homemade goes, and if you doubled the frosting recipe it'd be great for a cake.
Waffle cookies
1/4 cup butter, cubed
2 squares (1 oz each) unsweetened chocolate (I used Ghiradelli)
2 eggs
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon vanilla extract
Frosting:
2 tablespoons butter
1 square (1 oz) unsweetened chocolate
1 teaspoon vanilla extract
1-1/2 cups confectioners' sugar
7-1/2 teaspoons hot water
Edible glitter and sprinkles, optional. (I've never used edible glitter, but I'd love to someday! It's available here. Another note: The sprinkles don't stick. You have to pretty much press them into the frosting. I've given you fair warning.)
In a microwave-safe bowl, melt butter and chocolate in 20 second intervals; stir until smooth. Transfer to a mixing bowl and cool completely. Beat in eggs. Combine flour and sugar; gradually beat into egg mixture stir in vanilla.
Drop by tablespoonfuls (although I used closer to rounded teaspoonfuls...it seemed to work better if it was smaller) 1 in. apart onto a pre-heated waffle iron. Bake for 1 minute or until set. Remove to a wire rack to cool completely.
For frosting, in a microwave-safe bowl, melt butter and chocolate; stir until smooth. Transfer to a mixing bowl. Beat in vanilla. Gradually add confectioners' sugar alternately with water, beating until smooth. Frost waffle cookies to within 1/4 in of edges. Decorate with glitter and sprinkles if desired. Let stand until frosting is set.
