Chocolate Waffle Cookies

Ingredients:

1 cup butter
4 oz semisweet chocolate, chopped
1 cup granulated sugar
4 eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon instant coffee crystals
1/2 cup unsweetened cocoa powder
1 1/2 cups all - purpose flour
powdered sugar for dusting

Instructions:

1. In a medium saucepan heat and stir the 1 cup butter and semisweet chocolate over low heat until melted and smooth. Remove from heat and let cool slightly.
2. In a large mixing bowl beat the granulated sugar, eggs, vanilla extract, salt, and coffee crystals with an electric mixer on medium to high speed about 4 minutes or until thick and pale in color. Beat in the melted chocolate mixture. Beat in the 1/2 cup cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.
3. Heat an electric waffle iron according to the manufacturer’s direction. Lightly grease the grids. Spoon 2 tablespoons batter in the center of each waffle section to make 2 - inch cookies. Close the iron and cook for 1 to 1 1/2 minutes or until set. Using a fork loosen the cookies from the grids. Transferred to a wire rack and let cool. Repeat with remaining batter, lightly greasing grids after each batch. Cool on a wire rack.
4. Dust with powdered sugar.

Note:
To store, layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw if frozen.