Waffle Cookies?! Sweeten Things Up With These 5 Creative Cookie Recipes From L.A.'s Favorite Bakery

INGREDIENTS
5 toaster waffles, preferably Eggo
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon table salt
11 tablespoons (or 2/3 cup) unsalted butter, cold and cubed
11 tablespoons (or 2/3 cup) vegetable shortening, room temperature
1 cup sugar
1 cup packed light brown sugar
2 extra-large eggs, cold
1½ teaspoons pure vanilla extract
1½ teaspoons pure maple extract

INSTRUCTIONS
Preheat the oven to 350°F. 

Toast the waffles to a golden brown according to package instructions and allow them to cool. Using kitchen scissors, cut 4 square pieces from the center of each waffle to create 4 mini waffles, as shown in the photo. Cut the leftover scraps into smaller pieces. The 4 square mini waffles will each become the tops of a cookie, while the smaller pieces will get mixed into the dough. Set aside.  

In a medium bowl, stir together the flour, baking soda, and salt. Set aside.

In a large mixing bowl or the bowl of a stand mixer, combine the butter, shortening, sugar, brown sugar, eggs, vanilla extract, and maple extract and beat on medium-low speed until mixed with just small chunks of butter remaining, approximately 30 seconds. Every time you mix ingredients, scrape down the sides of the bowl with a spatula to be sure all ingredients are included in the mix—every bit matters! Add half of the dry ingredient mixture and mix on low speed until just incorporated and no flour is visible, about 30 seconds. Add half of the remaining dry ingredients and mix on low speed until the flour is incorporated and all butter chunks are gone, approximately 20 seconds. Add the remaining dry ingredients and mix until the dough pulls away from the sides of the bowl and is not sticky to the touch, about 20 seconds. Be careful not to overmix—that’s how you get flat cookies. Stir in the small waffle pieces. 

Line two baking sheets with parchment paper. Scoop the dough 1/3 cup at a time and firmly roll into round balls approximately 1½ inches in diameter. With the dough ball still in your hands, top each cookie with a mini waffle, gently pushing it in to keep it in position while they bake. (You will have extra mini waffles.) Place 6 cookies on each prepared baking sheet, spacing them out well. Bake on the middle and lower racks of the oven until the tops are a light golden brown and you notice hairline cracks forming on the sides, 12 to 14 minutes, spinning each pan 180 degrees and swapping their positions halfway through.
Let the cookies cool on the baking sheets for 10 minutes, then use a wide spatula to transfer them to a wire rack or parchment paper on the counter to cool completely. Let the baking sheets cool before repeating with the remaining cookies. 

Store in an airtight container at room temperature for up to 4 days or freeze for up to a month.