Boot Tracks

Rating: 4.27 stars
26 Ratings
  • 5 star values: 14
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

Patti Anderson, a professional quilter, had never entered a cooking contest before she took our challenge. This quick, no-fuss, chewy chocolate cookie is made on your waffle iron. No need to haul out the big mixer, you can mix the batter with a small hand mixer or even by hand. Kids love these!

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2007

Gallery

Read the full recipe after the video.

Recipe Summary

total:
30 mins
Servings:
1
Nutrition Profile:
Heart Healthy
Low-Calorie
Low Carbohydrate
Diabetic Appropriate
Low Sodium
Nutrition Info
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Ingredients

Directions

  • Preheat a nonstick (not Belgian) waffle iron.

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  • Cream butter and sugar in a medium bowl. Beat in eggs and vanilla. Add flour, cocoa powder, oil and espresso powder (if using). Beat until thoroughly combined.

  • Drop the batter by rounded teaspoonfuls about 1 inch apart onto the preheated ungreased waffle iron. (To avoid burnt fingers, use two spoons, one to scoop and one to scrape dough onto the waffle iron.) Close and cook until the cookies are puffed and cooked through, 1 to 1 1/2 minutes. Waffle irons vary, so watch closely and don't let the cookies get too dark. Transfer to a wire rack to cool until just warm. Dust the cookies with confectioners' sugar while still slightly warm (see Variations).

  • Variations: Instead of confectioners' sugar, drizzle cooled cookies with melted bittersweet and/or white chocolate. Or make a peppermint drizzle: Mix 1 cup confectioners' sugar, 4 teaspoons water and 1/4 teaspoon peppermint extract; add natural green food coloring, if desired.

Tips

Make Ahead Tip: Store in an airtight container for up to 1 day. Dust with additional confectioners' sugar just before serving.

Decorate on parchment: When adding finishing touches to your cookies or cakes, place them on a large sheet of parchment paper before you decorate. The paper catches the excess, making cleanup a breeze.

Nutrition Facts

Serving Size: 1 cookie
Per Serving:
63 calories; protein 0.9g; carbohydrates 6.9g; dietary fiber 0.7g; sugars 4g; fat 3.8g; saturated fat 1.8g; cholesterol 17.1mg; vitamin a iu 93.9IU; folate 1.7mcg; calcium 3.5mg; iron 0.2mg; magnesium 4.9mg; potassium 18.5mg; sodium 24.5mg; added sugar 4g.
Exchanges:

1/2 other carbohydrate, 1/2 fat
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Reviews (26)

Read More Reviews
26 Ratings
  • 5 star values: 14
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
10/30/2011
i love this recipe. i can hardly believe it's healthy for you. they worked out deliciously!! i didn't have the pastry flour so i just used plain white flour and decreased the cocoa by 1/2. i had many positive comments after making them for my sons monster truck party and calling then tire treads. my father in law took some home and popped them in the toaster the next day and said they were superb!! thanks for a great recipe!!! Read More
EatingWell User
Rating: 4 stars
12/12/2013
Silky Texture I made these for a cookie exchange so I made two recipe's worth. They were delicious. I eliminated the espresso and used white flour instead of whole wheat (I know it destroys some of the nutritionals but I thought the wheat taste would be too strong). The raw batter tasted like chocolate mousse and the baked cookies had a silky texture consistent throughout. I found that 75 seconds on low/lights was right for my waffle iron. I did not have a nonstick waffle iron but lightly brushed the plates with canola oil every other time. I have had the leftovers now for almost a week and they are not stale yet...so not sure why recipe says you can only store for one day. Pros: Easy to make ingredients you have on hand quick Read More
Asasko
Rating: 5 stars
10/29/2011
simple and delicious These couldn't be easier to make and they're delicious. Read More
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cristina3611
Rating: 5 stars
10/30/2011
These "brownie cookies" are fabulous and so easy! Read More
EatingWell User
Rating: 2 stars
09/13/2012
Does anyone know why you can only keep these 1 day? I don't see any point in making 3 dozen cookies if I can't eat them for a few days. What's the point? Read More
Alice A. Hattery
Rating: 4 stars
12/06/2011
We call these Waffle Cookies we have been making these since the 70's and our kids ask for them every year. Read More
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EatingWell User
Rating: 4 stars
12/19/2011
Very Well Recieved! I was dubious about this recipe at first - It isn't the most appealing cookie to look at; But I have a fried who recently suffered from a heart attack and I wanted to send him something that was still Christmas'y' but not terribly horrible for his new heart healthy diet. At first I thought that the cookies were a little bland but the flavor sticks with you - expecially if you use the espresso powder - and they are great with a tall glass of milk. My dad and co-workers ADORE them! And next time (but not for my heart healthy friend; ) I am going to try adding some chocolate chips...Great recipe overall! Pros: Quick Easy and Delicious Cons: None really. Read More
EatingWell User
Rating: 5 stars
10/30/2011
They look great but is it possible to make them without a waffle iron? I don't have one! Read More
EatingWell User
Rating: 5 stars
10/30/2011
Just made these for the holidays and they were fantastic! Best when fresh and warm. Tasty with a little vanilla coconut milk ice cream on top. Yum! Can't wait to make these again next December! Read More
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