Ingredients
- 4 ounces semi-sweet chocolate chips
- 18 tablespoons (2 1/4 sticks) unsalted butter
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups granulated sugar
- 1/2 teaspoon coarse salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup cocoa powder
- 1 1/2 cups all-purpose flour
- 1/4 cup confectioner’s sugar
- 1 1/2 tablespoons milk
- 2 ounces white chocolate chips
- Vegetable oil cooking spray
Directions
-
Melt 1 cup butter in microwave. Stir in chocolate chips. If they don’t melt into the butter, microwave butter/chocolate mixture for a few more seconds and stir until melted. Let cool slightly.
-
Put eggs, vanilla, and granulated sugar in bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale, 4 to 5 minutes. Mix in chocolate mixture, salt, cinnamon, 1/2 cup cocoa powder, and the flour.
-
Heat a waffle iron until hot. Lightly coat grids with cooking spray. Spoon about 1 tablespoon batter onto center of each waffle-iron square to make 1 1/2-inch rounds. Close cover; cook until set, about 1 1/2 minutes. Transfer to a wire rack, bottom sides up. Let cool completely. Repeat with remaining batter, coating grids with cooking spray after each batch.
-
Melt remaining 2 tablespoons butter in microwave. Add white chocolate chips and stir until melted. If they don’t melt, very quickly microwave for a few more seconds (but be careful because white chocolate is finicky and can scorch or seize). Add confectioners’ sugar and stir until smooth. Stir in milk.
-
Gently dip 1 surface of each cookie in icing so that just the waffle lines (not gaps) are coated. Repeat with remaining cookies and icing. Transfer to wire racks; let stand until set. Store in airtight container.