Chocolate Chip Waffles Recipe
Chocolate chip waffles are hot, crispy and fluffy homemade waffles packed with gooey chocolate chips. They’re easy to make in one bowl and are perfect for an easy, extra special breakfast everyone will love.
Equipment
- 1 waffle maker or waffle iron
- 1 whisk
- 1 ½ cup measuring cup
Ingredients
- 2 cups (240 g) all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, optional
- 2 large eggs, room temperature
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1¾ cup (420 ml) milk, room temperature
- 1 teaspoon vanilla extract
- 1 cup mini or regular chocolate chips, plus more for topping
Instructions
- In a mixing bowl, whisk the flour, sugar, ground cinnamon, baking powder and salt together until well combined. Set aside.2 cups (240 g) all purpose flour, 1 tablespoon baking powder, 1 tablespoon sugar, ½ teaspoon salt , ½ teaspoon ground cinnamon, optional
- In another bowl, whisk the eggs until smooth. Whisk in the melted and slightly cooled 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 unsalted butter, melted and slightly cooled, 1¾ cup (420 ml) milk, room temperature, 1 teaspoon vanilla extract , 1 cup mini or regular chocolate chips, plus more for topping
- Rest the batter at room temperature while the waffle iron 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 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 chip 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 chocolate chip 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 chip batter until all the waffles are made.
- When it’s time to serve the waffles with chocolate chips, top the waffles with more chocolate chips and your desired toppings. I love mine with sliced bananas, a light dusting of powdered sugar and a drizzle of maple syrup.
Notes
Store: Transfer any leftover chocolate chip waffles in an airtight container stored in the refrigerator for up to 2 - 3 days. For longer storage, I suggest freezing them.
Serve: These chocolate chip 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, your favorite cut fruit, more chocolate chips and maple syrup.
Make Ahead: The chocolate chip waffle batter can be stored tightly covered in the fridge for up to one day or overnight.
Buttermilk Chocolate Chip Waffles: Prepare the recipe as written with these changes: use 1 ¾ cups buttermilk and replace the tablespoon of baking powder with 2 teaspoons baking powder and ½ teaspoon baking soda.
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