These Chocolate Waffles are everything you love in a waffle – light, buttery and crisp on the outside, fluffy on the inside, and filled with warm and melty chocolate chips! Perfect dusted with powdered sugar, sweetened whipped cream or ice cream, and served with fresh strawberries and raspberries. Our favorite way to start the day – and especially wonderful for a Valentine’s day breakfast!
Funniest story ever! When I made these Chocolate Waffles this morning, Skipper served up his plate and joined the rest of us. Not only did he have Chocolate Waffles, but he had Chocolate Covered Strawberries on his plate as well...which was a surprise, because there were no chocolate covered strawberries in the house.
When we asked him where he found the chocolate covered strawberries, he proudly told us he had dipped his fresh strawberries in the bowl of melted chocolate on the counter. I didn't have the heart to tell him that the bowl he was dipping in was leftover chocolate waffle batter...
But they sure looks pretty and he happily ate them!
Suffice it to say that not only is the batter fabulous, but these Chocolate Waffles are what dreams are made of!
Hope that you enjoy the waffles (and batter) as much as we do!
3/4 cup (90 grams) all-purpose flour
¼ cup (20 grams) unsweetened baking cocoa
1 tablespoon cornstarch
2 tablespoons sugar
1/4 cup (30 grams) cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (235 ml) buttermilk
2 tablespoons butter (melted & cooled slightly)
1 large egg (room temperature)
1/2 teaspoon vanilla extract
½ cup mini chocolate chips
SERVE WITH: whipped butter, powdered sugar, sweetened whipped cream, ice cream and fresh fruit
HOW I MAKE THESE:
YIELD: Makes approximately 4 to 5 waffles, depending on the size of your waffle iron
Cornstarch is key! Flour mixed with cornstarch guarantees that your waffles will be perfectly crisp on the outside and tender on the inside. Some of my little ones like waffles soft and fluffy throughout – for them, I’ll replace the cornstarch with flour.
Don’t overwork the batter. Just like pancakes or muffins, you want to be gentle when mixing the wet and dry ingredients together. Only whisk or stir until just mixed — no need for beating here.
Be prepared to throw away the first waffle. Unless you know your waffle iron like the back of your hand, you’ll probably need the first waffle to test out temperature and cooking time. After the first waffle you should have a better understanding of the amount of batter to add (ours takes about 3 tablespoons of batter), the best heat setting and timing.
Before you start making your waffles, pre-heat your oven to 200° F. Once each waffle is done, set the cooked waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (try not to stack them). The extra few minutes in the oven adds even more crispiness to the outside of the waffle and keeps them warm for serving.
About Chocolate Chips: For little waffles, mini-chocolate chips melt the best, and you’ll enjoy a little bite of melted chocolate in each waffle bite!
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