The Palm Beach Post/ Recipe of the week: Dwyane Wade’s ultimate guilty pleasure dessert
October 24

The Palm Beach Post/ Recipe of the week: Dwyane Wade’s ultimate guilty pleasure dessert

4:47 p.m Wednesday, Oct. 18, 2017


As a new Miami Heat season kicks off this week, I still long for the days when Dwyane Wade proclaimed himself a “Heat lifer.” Truth be told, it wasn’t easy to watch him don a Chicago jersey, so the thought that he’ll be playing in full Cavaliers regalia this season is enough to send me on a chocolate chip cookie binge. Or a red velvet waffles spree. Or milk chocolate ice cream with chocolate syrup splurge.

Luckily for us in Wade withdrawal, the NBA star’s personal chef has combined all those decadent whims into one bedazzled dessert. I don’t think soothing fans’ hearts is what Chef Richard Ingraham had in mind when he included the recipe for his “Chocolate Chip Cookie and Bacon Red Velvet Waffles with Milk Chocolate Ice Cream” dessert in his newly released cookbook, “Eating Well to Win” (Mango Publishing. $24.95). 

No, the carb blitz is one of his star client’s (very occasional) guilty pleasures. The cookie portion alone is enough for Wade, who calls the confections “those doggone cookies.”


Below, you’ll find the recipe for the full dessert in its blinged-out glory. 


The following recipe is reprinted from the book “Eating Well to Win: Inspired Living Through Inspired Cooking,” by Chef Richard Ingraham with permission of its publisher, Mango Publishing.  

Chocolate Chip Cookie and Bacon Red Velvet Waffles with Milk Chocolate Ice Cream 

Serves 4 to 6 

For the waffles: 

2 cups all-purpose flour 

¼ cup sugar 

¼ teaspoon salt 

1 teaspoon baking soda 

6 tablespoons unsweetened cacao powder 

¼ cup butter, melted and cooled 

2 cups buttermilk 

3 large eggs 

1 tablespoon Kahlúa 

3 ounces red food coloring 

6-8 slices thick apple wood smoked bacon, cooked and chopped into medium pieces (reserve some pieces for garnish) 

Milk chocolate ice cream (brand of your choice) 

For the cookies 

2 cups all-purpose flour 

½ teaspoon baking soda 

1 teaspoon cinnamon 

1 teaspoon salt 1 cup unsalted butter 

2 cups packed brown sugar 

1 ½ teaspoons vanilla extract 

2 large eggs 

3 cups chocolate chunks (semi-sweet, milk chocolate, or dark chocolate)  

For the chocolate sauce 

8 ounces semisweet chocolate, finely chopped 

1 cup heavy cream 


½ cup light corn syrup 

Make the chocolate sauce 

  1. Place the chocolate in a medium bowl. 
  2. In a small saucepan, combine the cream and corn syrup and bring to a simmer. 
  3. Pour the cream mixture over the chocolate and whisk until the chocolate has melted. Let your sauce cool before using. 

Bake the cookies 

  1. Preheat your oven to 350. 
  2. Combine flour, baking soda, cinnamon and salt in small bowl. 
  3. Place unsalted butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment, and beat until light and creamy.  Scrape the bowl to make sure all ingredients are combined. 
  4. Add vanilla extract and eggs, one at a time, beating well after each addition. 
  5. Gradually beat in flour mixture. 
  6. Stir in chocolate chunks. 
  7. Using a medium cookie scoop, place cookie dough onto silk, pad-lined baking sheets. 
  8. Bake for 12-13 minutes, or until golden brown.  When done, place cookies on wire racks to cool completely.  

Make the red velvet waffles 


  1. Preheat your waffle iron, and spray with non-stick cooking spray. 
  2. Add the flour, sugar, salt, baking soda and cacao to a large mixing bowl. 
  3. In a medium-mixing bowl, combine the butter, buttermilk, eggs, Kahlúa and red food coloring . 
  4. Add the buttermilk mixture to the dry ingredients in the large bowl, and stir to incorporate thoroughly. 
  5. Spoon ¼ cup of the batter evenly onto the waffle iron and top with cookie and bacon pieces then cook until desired doneness. 
  6. Remove waffles as they cook, and keep warm.  


Assemble the dish


  1. Cut waffles in half diagonally and stack three pieces high. 
  2. Top with a large scoop of ice cream, and garnish with more cookie pieces, bacon, chocolate sauce, mint and fresh raspberries (optional).