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!
CHOCOLATE WAFFLE SECRETS:
RULE #1 - DON’T OVERMIX!
Mixing the Chocolate Waffle batter develops the gluten, the less gluten development, the more tender the waffles. Over-mixing will produce chewier, denser, less fluffy waffles. To mix your waffle batter, always use a spatula and FOLD the wet ingredients into the dry ingredients. Mix just until there aren’t any pockets of flour, keeping in mind you are going to stir a few more times once you add the chocolate chips as well.
RULE#2 - LET WAFFLE BATTER REST!
After you mix the waffle batter, let it rest for 5 minutes before making your waffles - this resting time produces lighter waffles.
RULE #3 - MAKE SURE YOUR WAFFLE IRON IS HOT!
A hot waffle iron will produce crisp outsides with tender insides, because the batter starts to cook on the outside as soon as it hits the hot griddle. If your waffle iron isn't hot enough, you'll get soggy waffles, and no one wants that!
RULE #4 - DON'T PEEK!
Resist the urge to lift your waffle iron lid too soon. This will prevent your waffles from sticking to the top and bottom and rip apart. If your waffle iron doesn't have a light or signal to tell you when they're done, don't open your waffle iron until the steam has stopped coming out the sides. Chocolate Waffle batter is thick and rich, so it takes a while longer to cook than regular waffles.
RULE #5 - DON'T STACK WAFFLES!
As your chocolate waffles come off the waffle iron, don't stack them. To keep mine warm until time to serve, I preheat the oven to 200 degrees and place a baking/cooling rack inside a baking pan. The cooling rack will elevate the waffles and allow air to circulate on all sides so they stay warm and don't get soggy. Place the cooked waffled in single layer until ready to serve. Easy, peasy and perfect!
ARE CHOCOLATE WAFFLES HEALTHY?
I'm not sure what you definition of "healthy" is, but I believe homemade foods are always better to feed my family than packaged, processed foods. While these do contain sugar and chocolate, I’d much rather know what’s going into them than than not understand what’s on a pre-packed food label. For a special breakfast or brunch, if you enjoy a couple chocolate waffles in moderation, it's all good!
WHAT ARE THE BEST TOPPINGS FOR CHOCOLATE WAFFLES?
While you can go all chocolate with these waffles, they are incredibly versatile. You can serve them up with just a dusting of powdered sugar, fresh berries and a dollop of sweetened whipped cream for a special breakfast or brunch. With chocolate chips already in the batter, they don't need much added sweetness.
Of course, if you're feeling decadent, you can serve these as dessert waffles fresh and warm from the griddle with a healthy scoop of ice cream, chocolate ganache and fresh berries on top. No matter how or when you serve them, these Chocolate Waffles are destined to become a family favorite!
CHOCOLATE WAFFLE BATTER HUMOR:
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 these Chocolate 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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