You should read my previous post entitled 'Waffle Cookie Success'. Using the receipe and waffle iron described there, I tested different cooking times. Too long, the cookie is overly crunchy or even burned. Too short, it can be gummy and very tough to get out of the iron in one piece. I had the best results using 2 minutes 45 seconds with 21 grams (3/4 ounce) of dough. This is a rounded teaspoonful. After this time, open the iron, turn it over, and shake the cookies (4 of them in quarters of the little Belgian iron) onto the counter. Let them cool for a few minutes before you try to handle them. This makes a good cookie, crunchier than the normal chip cookie because of the waffle indentations.
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