I have an [extreme] obsession with waffles. There is something about those airy rectangles that create such a pleasurable experience for my mouth. To me, texture is a huge part of the enjoyment of food, and there is something truly magical about those airy, repetitive rectangles that never fail to please my mouth. Maybe it’s the maximum surface area for browning. I love browning. Food that’s a lil burnt is totally up my ally…especially when it’s something sweet’n’carby.
If you want to get all food science-y, (too bad if you don’t, because I’m finna) this is called the Maillard Reaction, which is the reaction between amino acids and their reducing sugars that gives foods that distinct brown color and flavor. This is what happens to your toast, cake, the cripsy parts of your potatoes, your roasted veggies (yes, vegetables are carbohydrates!), caramel making, and that gorgeous golden crust on all your breads.
Long story short, the Maillard Reaction = protein + carbohydrate + heat = brown.
Bottom line of story: Maillard = delicious.
Now back to waffles. With all that surface area for Maillard to go down, there’s lots of crispy browning. And then there’s the glorious crunchy edges that contrast oh so beautifully with the fluffy inside.
I really, truly, love waffles. Toaster waffles are a staple in my life. Any place I’d put bread, I will other times put toaster waffles. Yes, your pb+j just got better. As did your sandwich. Just buy the whole wheat kind and they aren’t too sweet for even your saltiest creation. Trust me on this one. You will thank me later.
Beyond the freezer, there are homemade waffles. If you got a few extra minutes they are always worth making, even just for the fragrance that will waft through your house all day long after. I recently got a new waffle iron because my old one went MIA when my mom moved, and I have been spending some quality time making waffles for myself in batches, freezing some, and eating them all week long.
But why just make waffles in a waffle iron? I thought to myself. Why not cookies? And thus, the chocaffelie was born. Just rolls off the tounge, doesn’t it? No. No it does not. It does taste good though.
I had to try this recipe a few times before I got it right. The first time I just tried to bake regular cookie dough in the waffle iron. It didn’t work so great. It tasted nice, but was all sticky and crumbly. So I hybrid some various aspects of the cookie and the waffle and ended up with this. I also realized that for best results, smaller chocolate pieces are needed to prevent them from sticking to/burning on the waffle iron. Thus, I recommend you chop your chocolate chips. This would also be a wildly appropriate place for mini chips. But you know. Work with whatcha got.
Prep Time: 20 minutes
Cook Time: 30 minutes
- 1 cup flour
- ¼ cup rolled oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) butter, softened
- 1 egg, separated
- ¼ cup granulated sugar, divided in half
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ¼ cup milk of choice
- 1 cup chocolate chips, chopped (or 1 cup mini chips)
1. Plug in your waffle iron and set it to a medium-high heat.
2. In a bowl, combine flour, oats, baking soda and salt. Mix.
3. Separate egg into yolk and whites. Whip the whites up with an electric mixer. Add half of the granulated sugar (so about ⅛ cup or a few tablespoons) to encourage the stiff peaks to set. Set both aside.
4. In a large bowl, beat the butter, remaining white sugar, and all of the brown sugar together until nice and fluffy. This will take a minute or two. Next add the egg yolk and vanilla and whip a little more until combine. Lick the whisk. Or at the very least, appreciate its beauty or try to prevent your dog from hopping up and stealing it from you.
5. Add the dry ingredients to the wet ingredients and mix gently until combined.
6. Fold in the chocolate chip pieces or mini chips. Finally, very gently fold in the egg whites.
7. You can place a spoonful of batter in each of the four corners of the waffle iron, or place a big glob right in the center, depending on what kind of end product you want.
8. Close the iron and allow the cookie to bake for about 2 minutes, or until brown and crispy and beautiful.
9. Using a fork or knife, gently remove from iron and set on cooling rack to cool.
10. Eat. And/or post to instagram and prepare to be bombarded with texts demanding you share. It’s up to you.