2. Cream butter and sugar in a medium bowl. Beat in
eggs and vanilla. Add flour, cocoa powder, oil and
espresso powder (if using). Beat until thoroughly
combined.
3. Drop the batter by rounded teaspoonfuls about 1
inch apart onto the preheated ungreased waffle
iron. (To avoid burnt fingers, use two spoons, one
to scoop and one to scrape dough onto the waffle
iron.) Close and cook until the cookies are puffed
and cooked through, 1 to 1 1/2 minutes. Waffle
irons vary, so watch closely and don’t let the
cookies get too dark.
4. Transfer to a wire rack to cool until just
warm. Dust the cookies with confectioners’ sugar
while still slightly warm
Variations- Instead of confectioners’ sugar,
drizzle cooled cookies with melted bittersweet
and/or white chocolate.
Or make a peppermint drizzle- Mix 1 cup
confectioners’ sugar, 4 teaspoons water and 1/4
teaspoon peppermint extract; add natural green
food coloring, if desired.
Originally Submitted
4/13/2012
0 Out of 5 from
0 reviews
You can add this Boot Tracks recipe to your own private DesktopCookbook.
