Though it’s only been a week, it feels like forever since I’ve blogged on this little website of mine. But these days, a day feels like forever, so that’s only natural.
I can’t say it’s been the best couple of weeks. To describe what exactly is happening to me right now, imagine how you feel right after seeing a jump scare in a movie (The Visit, anyone? God, I can’t believe I watched that piece of shit)—then imagine feeling like that for, say, two weeks straight, with the addition of crippling sadness to sweeten the deal. Pleasant, right?
I used to know precisely what I was gonna do, but it’s all foggy now. Turns out, the psychology of the human brain is not as simple as I presumed. Who’d have thought?
You will understand if I find myself resorting to various sugary comfort foods to numb the aching emptiness in my heart—no, that’s corny. But you will understand, won’t you? As a fellow flawed, overly-sensitive human being?
This here recipe is one I made a couple months ago, and I sure wish I had a plate of these waffles sitting in front of me now because holy fuck they are good. As to be expected. If crispy, buttery waffles stuffed with chocolate chip cookie dough and topped with chocolate whipped cream can’t be delicious, then what can?
|Damn, just look at those things.|
If you’re feeling down, or you’re having awful cramps (no stereotypes there just straight truth), or you’re just in the mood for some fucking fatty-ass food, then these waffles are just what the doctor ordered.
|"Most things are fine in moderation" - the doctor|
I’m done being sappy and depressing for today. Here’s the recipe.
Cookie dough waffles with chocolate whipped cream
Adapted from The Cookie Dough Lover’s Cookbook by Lindsay Landis
Serves 4 to 6
56 grams • vegan butter, softened • 1/4 cup
24 grams • granulated sugar • 2 tablespoons
60 grams • light brown sugar • 1/4 cup
2 grams • vanilla extract • 1/2 teaspoon
15 grams • nondairy milk • 1 tablespoon
2 grams • salt • 1/4 teaspoon
68 grams • all-purpose flour • 1/2 cup
50 grams • mini chocolate chips • 1/4 cup
272 grams • all-purpose flour • 2 cups
8 grams • baking powder • 2 teaspoons
4 grams • baking soda • 1 teaspoon
3 grams • salt • 1/2 teaspoon
120 grams • applesauce • 1/2 cup
488 grams • nondairy milk • 2 cups
15 grams • apple cider vinegar • 1 tablespoon
112 grams • coconut oil, melted • 1/2 cup
50 grams • granulated sugar • 1/4 cup
4 grams • vanilla extract • 1 teaspoon
30 grams • powdered sugar • 1/4 cup
10 grams • cocoa powder • 2 tablespoons
150 grams • coconut cream (the fat-rich part of full-fat coconut milk that separates after chilling) • 1/2 cup plus 2 tablespoons
Start by making cookie dough. Place vegan butter in the bowl of an electric stand mixer and beat until smooth. Add granulated sugar and brown sugar and beat until light and fluffy. Pour in vanilla and milk; beat once more to combine. Spoon in salt and flour and mix just until combined. Fold in chocolate chips. Roll dough into balls about the size of a marble; chill until needed.
To make waffles, start by whisking together flour, baking powder, baking soda, and salt in a large bowl. In a medium bowl, whisk together applesauce, milk, vinegar, coconut oil, sugar, and vanilla until frothy. Pour wet ingredients into dry and whisk to combine.
Spoon batter into a greased, preheated waffle iron. Immediately place a few balls of cookie dough on top of batter. Cook according to the manufacturer’s instructions.
To make whipped cream, simply place all ingredients in an electric stand mixer fitted with a whisk attachment and beat until stiff peaks form. Serve waffles with extra balls of cookie dough and chocolate whipped cream.
|Needs more whipped cream.|
For more indulgent breakfast food recipes, click the links below.
Tiramisu pancakes. Easier than actual tiramisu and breakfast-friendly. What’s not to love?
Peanut butter cup caramel mocha pancakes. Dude...you know you want to try them...
Chocolate chip cookie dough pancakes. For those who would prefer pancakes over waffles.
Birthday cake funfetti pancakes. Screw saving these for birthdays, I’d eat these every day.