Forget the oven. Bake your chippers in a waffle maker!
In a microwave-safe measuring cup, melt butter. Pour it into a medium mixing bowl. Set aside.
In a small mixing bowl, whisk together the flour, soda and salt. Add chocolate chips or chunks to dry ingredients and stir.
Add both sugars to your melted butter and stir together until smooth. Add egg and vanilla and stir again. Add the dry ingredients with chocolate and fold it in. Do not overmix.
You can place the bowl with your dough in the fridge while preheating your waffle maker.
Scoop the dough by teaspoonfuls and bake for about 2 minutes. Check on the cookies. You can bake them for another 30 seconds if you want them more brown and eventually more crunchy.
Let cool on a wire rack. They will crispy up as they cool.
Recipe slightly adapted from Simple and Delicious from Taste of Home February/March 2011.
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What a yummy choc chip cookie recipe! It’s paired down enough that it’s about half of what a normal recipe is, but it’s perfect for it’s “un”baking purpose. I made these exactly as the recipe called for except I couldn’t help adding some chopped pecans. Also, 2 1/2 mins is PERFECT for the crisp exterior, moist and chewy interior that I love in homemade choc chip cookies. Thanks for sharing!
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