Chocolate Gallettes

I was talking to my mother the other day on the phone and she mentioned that she had made gallettes, one of my favorite cookies. My mom and aunts have been making these waffle cookies all of my life and they will forever remind me of them and my childhood. That night, after talking with my mother, I had a heavenly, sweet, and inspiring dream -instead of the delicious vanilla almond tasting cookie of my childhood, they were chocolate through and through. The next day, I had no choice but to recreate the chocolate gallette in my dreams. And I have to say, they are OMG chocolicious. This is one time where my reality is so much better than in my dreams.

Inspired by Better Homes and Gardens' Chocolate-Peppermint Waffle Cookies

Makes about 6 dozen cookies

Ingredients

For the waffle cookie:

1/2 pound unsalted butter
1 cup brown sugar
1 cup white sugar
6 large egg yolks
6 large egg whites
1 teaspoon vanilla
9 ounces semisweet chocolate chips
1 teaspoon instant coffee or espresso powder
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsweetened cocoa powder
2-1/2 cups all-purpose flour

For the glaze:

4 tablespoons unsalted butter
1/2 cup powdered sugar
4 tablespoons unsweetened cocoa powder
3 to 4 tablespoons milk

Instructions

Step 1: For the waffle cookies: Sift together flour, cocoa, baking powder, and salt in medium bowl; set aside.

Step 2: Melt chocolate in medium heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth; remove from heat.

Step 3: In bowl of standing mixer fitted with paddle attachment, beat butter at medium speed until smooth and creamy, about 5 seconds. Beat in sugars until combined and continue beating until light and fluffy, about 3 minutes.

Step 4: Separate the egg yolks from the whites. Beat egg yolks and vanilla lightly with fork, then sprinkle coffee powder over to dissolve, and set aside.

Step 5: Reduce speed to low and gradually add egg yolk mixture to the creamed sugars until incorporated, about 45 seconds.

Step 6: Add melted chocolate in steady stream and beat until combined, about 40 seconds. Scrape bottom and sides of bowl with rubber spatula.

Step 7: With mixer at low speed, add dry ingredients and mix until just combined. Do not over beat.

Step 8: Beat egg whites to stiff peaks and fold into dough.

Step 9: Preheat electric gallette iron according to the manufacturer's directions. Lightly grease grids with cooking spray.

Step 10: Drop 1 to 2 tablespoons batter into the center of the pre-heated gallette iron and bake until cookies are set and firm, about 45 to 60 seconds. Using a fork, carefully lift cookies off grid and cool on a wire rack. Repeat with remaining batter, lightly greasing grids periodically, as needed.

Step 11: For the glaze: In a small saucepan melt the 2 tablespoons butter over low heat. Remove from heat. Stir in the powdered sugar and the 2 tablespoons cocoa powder until smooth. Stir in the milk to make a thin glaze.

Step 13: Dip one side of each cookie in the glaze to coat the top, allowing excess glaze to drip off. Transfer to a parchment-lined baking sheet. Let stand until set.

Comments

Thu, 12/20/2018 - 09:23 — Franshane (not verified)

Gueletts

I e made these for years,But never separates eggs . what is the reason ?? Also ours are fat n light we use more baking powder so it puff up more like a small fat soft pizzella

Sun, 12/23/2018 - 18:25 — manager

you probably don't really

you probably don't really need to separate the eggs. However, my original recipe called for beating the egg whites to stiff peaks and then folding them into the cookie dough to give the batter and then the cookie a more light and airy texture.

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