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.
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