Chocolate waffles are rich, tender and fluffy chocolate filled waffles made with cocoa powder and mini chocolate chips. This chocolate waffle recipe is easy to make in one bowl and is the perfect dessert for breakfast everyone will love.
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Why Should You Make This Recipe
I absolutely adore a breakfast that feels special and decadent, but takes only a few minutes to make. Enter, waffles, my new favorite breakfast to make. My Strawberry Waffles, Blueberry Waffles, Banana Waffles, Chocolate Chip Waffles and Cinnamon Roll Waffles and are my favorites. I am so excited to add these chocolate waffles to the blog.
- Simple pantry ingredients. You only need a handful of basic ingredients to make a batch of quick, simple and delicious chocolate filled waffles.
- Fast and easy to make. If you can whip up a batch of pancakes, you can make a batch of fresh homemade chocolate waffles. This recipe for chocolate chocolate chip waffles can also be made up to a day ahead, making them perfect for a quick but special breakfast or even dessert.
- Chocolate for breakfast is the best. Dessert for breakfast can make an ordinary day feel extra special. These waffles with chocolate and chocolate chips could easily pass for dessert for breakfast.
Ingredients
Before I show you how to make this recipe for easy chocolate waffles make sure you have these simple ingredients ready to go.
- Dry Ingredients: All purpose flour, cocoa powder, baking powder, espresso powder, sugar and salt.
- Wet Ingredients: Eggs, butter, milk, vanilla extract and mini chocolate chips.
Substitutions
Here are my recommended substitutions to make this chocolate chocolate chip waffle recipe if you need them.
- All purpose flour: To make these crisp and fluffy waffles gluten free, use a good 1-1 gluten free flour or oat flour. Replace the amount of flour based on weight rather (210 g) than cups.
- Granulated Sugar: This waffle recipe calls for granulated sugar, but maple sugar or brown sugar would also work well.
- Dutch Process Cocoa Powder: Feel free to use regular unsweetened cocoa powder. I prefer using Dutch process when possible for it’s smooth, fuller chocolate flavor.
- Baking Powder: This creates light and fluffy waffles. Using baking powder also allows the batter to rest for a longer stretch of time than using baking soda which needs to bake soon after mixing into the batter.
- Eggs: This recipe has not been tested without eggs.
- Melted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt.
- Milk: Use any milk you like. Plant based milk also works well in this recipe.
- Vanilla Extract: This provides a lovely background flavor for the waffles.
- Mini Chocolate Chips: No chocolate waffle is complete without loads of gooey chocolate chips added in. I prefer using mini chocolate chips, but feel free to add your preferred chocolate chips.
Variations
- Buttermilk Chocolate Waffles: Prepare the recipe as written with these changes: use 1 ¼ cups buttermilk and use 2 teaspoons baking powder and ½ teaspoon baking soda in place of the 3 teaspoons baking powder.
- Hot Chocolate Waffles: Replace the cocoa powder and sugar with ½ cup hot cocoa mix such as Ghirardelli Hot Cocoa Mix.
How To Make
Learn how to make chocolate waffles in a few easy steps.
- In a mixing bowl, whisk the flour, sugar, cocoa powder, espresso powder and salt together until well combined. Set aside.
- In another bowl whisk the eggs until smooth.Whisk in the melted butter, milk and vanilla together until smooth and well combined. Whisk the dry ingredients with the wet until just combined with some lumps. Stir in the chocolate chips. Rest the batter at room temperature while the oven preheats. The longer the batter rests, the thicker and fluffier the waffles. To store for longer, cover the batter and transfer to the fridge for at least 30 minutes and up to overnight.
- Preheat the waffle iron to your desired heat setting. I recommend a heat setting of around 3 - 4 or “crisp”. You know your waffle iron best, so follow the setting you prefer. Wait for the light to turn green to indicate the iron is ready. Lightly grease the waffle iron using a non stick spray. Using ½ cup (120 ml) or ¾ cup (180 ml) measuring cup, pour the chocolate batter onto the preheated waffle iron. Close the lid, pressing down gently to encourage the batter to spread a bit. Wait for the waffle maker to turn from red to green to indicate the waffle is done cooking. Gently lift up the lid. Using a flexible spatula or even the ends of a fork, gently pry the waffle off of the waffle iron. The outside of the waffle should be crisp, while the inside should be fluffy and hot. Transfer the waffles to a lined baking sheet or serving plate. Be careful not to stack or overlap as this can make the waffles soggy. Repeat cooking the chocolate mix batter until all the waffles are made.
- When it’s time to serve the waffles, top the waffles with your desired toppings. I love mine with fresh fruit like raspberries, a light dusting of powdered sugar, whipped cream and a drizzle of maple syrup.
How To Make Ahead, Store, Freeze, Reheat and Serve
- Make Ahead: The chocolate chocolate chip waffle batter can be stored tightly covered in the fridge for up to one day or overnight.
- Store: Transfer any leftover chocolate waffles in an airtight container stored in the refrigerator for up to 2 - 3 days.
- Freeze: Allow the waffles to cool completely. Then transfer the waffles into a freezer safe container. Store in the freezer for up to 2 months.
- Reheat: Place the frozen waffles in a single layer on a microwave-safe plate and microwave for about 20 - 30 seconds or until heated through. Another easy option is to place them in the toaster and bake until heated through. Top the waffles with your preferred toppings and serve.
- Serve: These chocolate filled waffles are the perfect way to enjoy all your favorite toppings. I highly suggest serving these waffles with whipped cream, a dusting of powdered sugar and your favorite cut fruit like raspberries or strawberries.
M’s Expert Tips
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft and fluffy waffles.
- Rest the batter. Just like making pancakes, the longer the waffle batter rests, the fluffier the texture will be.
- Lightly grease the waffle iron. Although the waffle iron is most likely non-stick, it’s still a good idea to lightly spray the waffle iron before placing the chocolate batter on it to cook.
- Use a measuring cup. This is the easiest, quickest and cleanest way to get perfectly sized waffles.
- Press the waffle iron lid down. This helps to flatten the batter a bit, thus ensuring the inside is cooked thoroughly and the exterior gets crisp.
- Keep them in the oven. As the waffles finish cooking, place them on a lined baking sheet in a 200 F (93 C) oven until it’s time to serve. Keeping them in the oven prevents the waffles from getting soggy.
FAQs
What is a chocolate waffle made of?
They’re made with the same ingredients as classic waffles: flour, sugar, baking powder or baking soda, milk and eggs. The addition of cocoa powder and chocolate chips give these waffles their chocolate flavor.
Why aren’t my chocolate waffles crispy?
For most homemade waffle recipes, the reason is because the batter is overmixed. Another reason could because the waffle iron didn’t have enough time to preheat or the heat wasn’t high enough. I suggest preheating the waffle iron for about 5 minutes and following the heating instructions/heat setting for your specific waffle maker. Another tip is to add ¼ cup cornstarch to the dry ingredients before mixing into the batter.
How to make my waffles crispy again?
Place the freshly baked waffles on a baking sheet. Warm the waffles in the oven at 200 F (93 C) until you are ready to eat.
Other Chocolate Recipes to Try
If you try this Chocolate Waffles recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Chocolate Waffles Recipe
Chocolate waffles are rich, tender and fluffy chocolate filled waffles made with cocoa powder and mini chocolate chips. This chocolate waffle recipe is easy to make in one bowl and is the perfect dessert for breakfast everyone will love.
Equipment
- 1 waffle maker or waffle iron
- 1 whisk
- ½ cup measuring cup optional
Ingredients
- 1¾ cup (210 g) all purpose flour
- ½ cup (100 g) sugar
- 3 tablespoons (18 g) cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon espresso powder
- 2 large eggs, room temperature
- 4 tablespoons (57 g) unsalted butter, melted and slighly cooled
- 1¼ cup (300 ml) milk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ½ cup mini chocolate chips, optional
Instructions
- In a mixing bowl, whisk the flour, sugar, cocoa powder, espresso powder and salt together until well combined. Set aside.1¾ cup (210 g) all purpose flour, ½ cup (100 g) sugar, 3 tablespoons (18 g) cocoa powder, 1 tablespoon baking powder, 1 teaspoon espresso powder
- In another bowl whisk the eggs until smooth. Whisk in the melted butter, milk and vanilla together until smooth and well combined. Whisk the dry ingredients with the wet until just combined with some lumps. Stir in the chocolate chips.2 large eggs, room temperature, 4 tablespoons (57 g) unsalted butter, melted and slighly cooled, 1¼ cup (300 ml) milk, room temperature, 2 teaspoons (10 ml) vanilla extract , ½ cup mini chocolate chips, optional
- Rest the batter at room temperature while the oven preheats. The longer the batter rests, the thicker and fluffier the waffles. To store for longer, cover the batter and transfer to the fridge up to overnight.
- Preheat the waffle iron to your desired heat setting. I recommend a heat setting of around 3 - 4 or “crisp”. You know your waffle iron best, so follow the setting you prefer. Wait for the light to turn green to indicate the iron is ready. Lightly grease the waffle iron using a non stick spray.
- Using a ½ cup (120 ml) measuring cup, pour the chocolate batter onto the preheated waffle iron. Close the lid, pressing down gently to encourage the batter to spread a bit. Wait for the waffle maker to turn from red to green to indicate the waffle is done cooking. Gently lift up the lid. Using a flexible spatula or even the ends of a fork, gently pry the waffle off of the waffle iron. The outside of the waffle should be crisp, while the inside should be fluffy and hot. Transfer the waffles to a lined baking sheet or serving plate. Be careful not to stack or overlap as this can make the waffles soggy. Repeat cooking the chocolate mix batter until all the waffles are made.
- When it’s time to serve the waffles, top the waffles with your desired toppings. I love mine with fresh fruit like raspberries, a light dusting of powdered sugar, whipped cream and a drizzle of maple syrup.
Notes
Store: Transfer any leftover chocolate waffles in an airtight container stored in the refrigerator for up to 2 - 3 days.
To make these chocolate waffles with buttermilk, replace the same amout of milk with buttermilk. Use 2 teaspoons baking powder and ½ teaspoon baking soda in place of the tablespoon of baking powder.
did you make this recipe?tag @olivesnthyme on Instagram
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