Belgian Cookie Dough Waffles with Chocolate Whipped Cream

Photo Credit: http://dineanddish.net

Belgian Cookie Dough Waffles with Chocolate Whipped Cream

Original Recipe: http://dineanddish.net/2012/07/belgian-cookie-dough-waffles-recipe-cookie-dough-lovers-cookbook-giveaway/

Ingredients:
For the Cookie Dough:

• 1/4 cup unsalted butter, room temperature
• 2 tablespoons granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 teaspoon vanilla extract
• 1 Tablespoon milk or cream
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 1/4 cup mini semisweet chocolate chips

For the Waffles:

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 2 cups buttermilk
• 1/2 cup unsalted butter, melted and cooled to lukewarm
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

For Chocolate Whipped Cream:

• 1/4 cup powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup plus 2 tablespoons chilled heavy cream, divided

Instructions:

1. To prepare the cookie dough, beat together butter and sugars in a large mixing bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in vanilla and milk. Add salt and flour and mix until incorporated. Stir in chocolate chips. Refrigerate until ready to cook waffles.
2. To make waffles, sift together four, baking powder, baking soda, and salt. In a separate bowl, lightly whisk eggs. Whisk in buttermilk, melted butter, sugar, and vanilla. Add dry ingredients and stir until just combined.
3. Preheat waffle maker and lightly spray with cooking spray or brush with vegetable oil. Ladle a heaping 1/2 cup of batter onto iron and quickly drop 6 to 7 marble size balls of cookie dough on top. Close lid and cook according to manufacturer's directions, until golden brown and toasted.
4. For the whipped cream: whisk powdered sugar, cocoa powder, and 2 tablespoons of the heavy cream in a large mixing bowl or the bowl of a stand mixer until smooth. Using the whisk attachment, gradually beat the remaining 1/2 cup heavy cream into the mixture. Continue beating until stiff peaks form. Spoon onto warm waffles and serve immediately.