First, a story: There once was a girl who liked nothing better than to cross things off her to-do list and eat lots of chocolate whilst doing so. She was programmed for a life such as this and she was happy. However, she had one (ok, more than one but we’ll stick with the first for now) tragic flaw. When the weather turned hot and humid every year, she wilted. Into a giant puddle of lazy nothingness. She couldn’t cook. She couldn’t clean. She couldn’t work. She could barely get enough energy garnered to reach her hand into the chocolate bucket (which really exists) and grab a melted, mushy foil-wrapped chocolate to devour.
This girl is me. And if you don’t believe this story, come knock on my door. Ok, don’t. I’d be embarrassed. You’ll just have to trust me on this one.
The current wave of heat and humidity has knocked me flat. I’ve been this way all my life – super productive in ideal weather but not so much when I have sweat dripping down my forehead and back. Clearly a 1st world problem. But still. And this is at the exact opposite time when I should be flagging (remodeling a house, moving about 2,000 pounds of household goods out of storage, five children to care for, keeping current house clean enough to be show-worthy, cooking blog to maintain, 80 pounds of apricots to can, etc, etc, etc). But I am down for the count. And you know what? I’m not mourning the loss of clean toilets. Oh heavens no! I’m crying because my kitchen is too hot (no A/C here) to bake cookies. And I love cookies, especially chocolate ones.
Which is why I have fallen in love with these 30-second turtle cookies and there’s no going back.
I mean, seriously, 30-second cookies? Full of fabulous chocolate cookie flavor? Baked in a waffle iron? Smothered in ice cream and hot fudge sauce and caramel sauce? There was absolutely no hope for my lazy bones until these cookies-that-don’t-require-oven-usage came into my life. I firmly believe, these cookies and these cookies alone, will get me through the hot summer, no A/C months ahead. In fact, I ate two of these babies and immediately went and dusted the piano. Amazing. Looks like about six more down the gullet and I’ll be good to go on those toilets. I’m pretty sure these cookies can cure whatever is ailing you, too.
The size of these cookies is completely dependent on how big you make them in the waffle iron. I got about 8 - they were the perfect size for a scoop of ice cream.
- 1/2 cup (8 tablespoons) butter, melted
- 3/4 cup granulated sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 6 tablespoons cocoa
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- Heat a waffle iron (Belgian or regular). In a medium bowl, whisk together the butter, sugar, eggs and vanilla until smooth. Stir in cocoa, flour and salt until just combined. One at a time, drop a large spoonful of batter onto the hot waffle iron and cook for 30-60 seconds, just until the cookie is baked through and can be removed carefully by gently lifting one edge. Don't overbake or the cookies will be dry!
- Serve warm with a scoop of ice cream or serve at room temperature with whipped cream and berries - really, the possibilities are endless.
- Store leftover cookies in a ziploc bag so they stay soft.
Recipe Source: adapted slightly from a recipe sent to me by a longtime reader and commenter, Kira W. (thanks, friend!)