Adding wheat flour to the mixture gives the waffles a little more nutty and sweet flavor.
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CHOCOLATE WAFFLES WITH MINI CHOCOLATE CHIPS
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
15
minutesIngredients
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
3 tablespoon sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3 large eggs room temperature
4 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
2 cups buttermilk, room temperature
1/2 cup of mini chocolate chips
Baking spray for waffle iron
Directions
- Coat the waffle iron with baking spray and preheat waffle iron according to manufacturer’s directions.
- In a medium bowl whisk together the flours, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a medium bowl whisk the eggs and melted butter before mixing in vanilla, and then
add the buttermilk. - Add the wet ingredients to the dry and stir in the mini chocolate chips just until combined. Allow the batter to rest for 5 minutes before using.
- Use 2 1/2 -ounce disher to ladle 2 full-scoops of batter onto the waffle iron and spread the batter lightly with the back of the disher. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Repeat until you’ve used up all the batter.
- Serve immediately or keep warm on top of a rack over a sheet pan in a 200 degree F oven until ready to serve. The waffles will crisp up as they sit.
- Serve with butter, warm maple syrup and your favorite berries.
Notes
- Leftover waffles can be frozen for a few weeks, and reheated in a toaster for times you crave chocolate waffles for breakfast or dessert topped with your favorite ice cream.
