Right off the bat I need to tell you this recipe has nearly FOUR sticks of butter. Well, really 3 1/2 sticks of butter. But geez, that’s a lot of BUTTER! I know, right? When you put the little balls of dough on the waffle iron, they immediately begin to sizzle from all that butter. But, man oh man, they are so good!
I don’t remember what I was looking for, but I was stuck in the black hole of Pinterest — pinning and searching, searching and pinning. Then, I came across this little gem and adapted the recipe. I had attempted a similar cookie before, but it came out extremely heavy, hard, and just not good. I immediately compared the recipes, and this one was a lot different, so I had high hopes it would turn out the way I imagined. I could not wait to get started!
These came out amazing! One of the last steps is adding the butter, and the cookie dough really turns into goo at that point. I was a bit worried I was doing something wrong. But, after chilling for an hour in the fridge, it was much more the consistency of a typical cookie dough.
Yields ~ 60
- 4 cups flour
- 1 3/4 cup (3 1/2 sticks) of butter
- 1 1/2 cups sugar
- 6 eggs, room temperature
- 1/2 tsp baking powder
- 1 vanilla bean or 1 tsp vanilla extract
- pinch of salt
- Slowly melt butter on the stove top.
- Add flour, sugar, baking powder, salt, and vanilla bean to mixing bowl and mix on low speed.
- Turn mixer up to medium low and add 1 egg at a time.
- Pour in butter slowly.
- Mix on medium for 1 minute. '
- Cover the dough and refrigerate for 1 hour.
- Use a medium scoop and make 4 balls - 1 for each section of waffle maker.
- Cook until golden brown. I removed them gently with a fork.
I used a medium Pampered chef scoop for each cookie. I just placed each one on a section of the waffle iron, cooked until they were golden brown, and they came out great.
I decided to jazz up a few of the cookies by dipping them in melted Ghirardelli dark chocolate, then dipping in some sanding sugar and nonpareils. These are my teacher appreciation gifts for my daughter’s entire preschool for the month of February.
Make sure to put the cookies in the freezer for about 15 minutes if you decide to dip them in chocolate. But, you don’t need to dip them. They are quite delicious all by themselves.