These wafflets can be either a snack or a dessert, but if you decide to serve them for breakfast, who am I to judge?
The batter is based on cocoa powder and buttermilk and comes deliciously close to one you’d use to make a devil’s food cake. Outside of America, these would be made in a Belgian waffle iron, the kind with the deepest indentations, but I’ve made them in everything from a Belgian iron to a pizzelle press and they’re always good, so you can use whatever type of iron you have. The wafflets are small, and because I drop batter onto the iron in various places, each one is a different size and shape.
I can’t resist playing around, so I’ve done a very un-European thing to the waffles: I’ve dried them in the oven so that they’re truly like a cookie, more crisp and crackery than soft and cakey.
I came up with the issue of not having a waffle iron and because waffles are not something I tend to make at home, it’s also not something I am willing to buy or give real estate space to in my tiny kitchen cupboards. Hmmm… I’ve made waffles before without a waffle iron (for French Fridays with Dorie) and figured that I’d just use my griddle pan again.
Because the batter is pretty thick, it’s actually pretty easy to make mini free form “wafflets” with a griddle pan – it just takes some patience – and watching the temperature because it gets really hot really quickly. Some of the edges of mine got a little crispy…
These did crisp up beautifully in the oven (although mine only needed about 30 minutes) and were wonderfully crispy – totally like cookies, not waffles. I made 1/4 of the recipe (yes I weighed and quartered one single egg) which yielded 8. I really liked these a lot – they were lovely and chocolatey without being too sweet and were the perfect accompaniment to an afternoon espresso. But you know what they were missing? CHOCOLATE SAUCE. Uh huh. How I could have completely missed this recipes, I’m not sure (actually I do know – I made these in the middle of an epic recipe testing day where I had about 7 different things on the go…). Clearly I need to make them again….
Get the recipe for Dorie Greenspan’s Devil’s Food Wafflets with Chocolate Sauce on page 255 of Dorie’s Cookies.
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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