1 stick butter, cut into pieces
2 ounces unsweetened chocolate, chopped
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon instant coffee granules (optional)
1/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
2 tablespoons butter
1/4 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1 to 2 tablespoons milk
Crushed peppermint candies
1. Melt the 1/2 cup butter and unsweetened chocolate in a small bowl in the microwave at high power in 30-second intervals. Stir after each interval until the mixture is melted and smooth. Let cool slightly.
2. In a big mixing bowl, beat the eggs, sugar, vanilla, salt, and coffee granules with an electric mixer on medium speed until light and pale in color. Add the 1/4 cup cocoa powder and the melted chocolate mixture and beat until well-mixed. Add the flour and beat it in until blended.
3. Heat an electric waffle iron according to manufacturer’s directions. Lightly coat the grids with nonstick spray. Scoop 1 tablespoon of batter onto each section of the iron. Close the lid and bake the cookies for 1 1/2 to 2 minutes, or until they’re set. Use a fork to remove the cookies from the iron and place them on a rack to cool. Repeat with remaining batter, lightly spraying the iron after each batch.
4. For the glaze, melt the 2 tablespoons butter in another small bowl in the microwave at high power. Whisk in the powdered sugar, the 2 tablespoons cocoa powder, and 1 tablespoon of milk. Mix until smooth. Put the crushed peppermints into a shallow dish, like a pie plate.
5. To glaze, dip one side of each cookie into the glaze to coat the grids, then dip the glazed side into the peppermints. Return the cookies to the rack to set the glaze.
Makes about 30 cookies
**Cookies may be baked and frozen between sheets of wax or parchment paper. Glaze when ready to serve.
Recipe adapted from Better Homes and Gardens