Chocolate Waffle Cookies

I remember when my grandmother used to make these. It was so interesting to me because the concept of making a cookie in a waffle iron seemed unusual the first time. Her recipe makes the most delicious waffle cookies and I love the fact that I get another use out of my waffle iron. You want to use a regular waffle iron here - a Belgian waffle iron will not produce the results you need here.

3 ounces unsweetened chocolate, chopped

16 tablespoon 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 cinnamon

1/2 cup plus Dutch-process cocoa powder, sifted

1 1/2 cups all-purpose flour

1/2 cup chopped walnuts (if desired)

For the glaze

2 tablespoons butter

1/4 cup confectioners' sugar

2 tablespoons Dutch-process cocoa powder

1 1/2 tablespoons milk

To make the cookies

In a small saucepan, add unsweetened chocolate and butter - melt over medium heat, stirring constantly. Remove from the stove and let cool slightly.In a large mixing bowl, add eggs, vanilla and granulated sugar - beat on medium speed with the paddle attachment until very pale - about 5 minutes.Add in chocolate mixture, salt, cinnamon, 1/2 cup cocoa and the flour.Preheat a waffle iron until hot. Lightly coat grids with cooking spray.Using a tablespoon cookie scoop, portion out the batter between the center of each waffle-iron square. Pull down the cover and cook until set, about 1 1/2 minutes. Use a fork to help you coax the cookie off and move them to a wire rack to cool completely. Repeat with remaining batter.

To make the glaze

In a small saucepan, melt 2 tablespoons butter. Stir in confectioners' sugar and 2 tablespoons cocoa powder. Stir in milk until smooth - remove from the heat.Gently dip 1 side of each cookie in the glaze so that just the waffle lines are coated. Transfer to wire racks and let sit until the glaze has set - at least 10 minutes. Dust cookies with extra confectioners’ sugar before serving.