Chocolate Waffles
Servings 6 people
These Chocolate Waffles are made with simple pantry staple ingredients for a rich chocolate flavored twist on classic this classic breakfast dish! They're the perfect dessert-like breakfast!
Ingredients
- 1½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup unsweetened cocoa
- 2 large eggs separated
- 1½ cups whole milk
- 4 tablespoons salted butter melted
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- whipped cream, chocolate syrup, caramel sauce, and strawberries optional garnishes
Instructions
- Combine the dry ingredients (flour, sugar, baking powder, salt, and cocoa) in a large bowl. Make a well in the middle of the ingredients and set this bowl aside.
- Separate the eggs. In a medium bowl, use an electric hand mixer to beat the egg whites until they make a meringue (creamy white and fluffy).
- In another bowl, mix the egg yolks, milk, melted butter, and vanilla. Fold in the whipped egg white, leaving it lumpy.
- Add the egg mixture into the well in the dry ingredients and mix together with a rubber spatula just until combined. You want the batter to still be a little lumpy.
- Add in the chocolate chips.
- Use a ladle to pour the batter into a preheated waffle maker. Cook the waffles until crisp.
- They are best served hot with whipped cream, syrup, and fresh berries.
Notes
- Nutritional information is an estimate and does not include toppings.
- It can take a waffle or two to figure out how much batter to put into the waffle iron and to figure out the best cooking time. Because the waffles are already brown, it can be a bit of a challenge to know when they are properly cooked. And every waffle iron is slightly different but ours took about 4 minutes.
- You may keep the batter in the fridge for up to 2 days, in an airtight container. If you have leftover waffles, they also must be refrigerated. You may reheat them in the toaster, or in the oven, baking for 10 minutes at 350 degrees. They also freeze well (for up to 3 months).
- Do you have to whip the egg whites? I like to whip the egg whites because they help to give the waffles a fluffier, lighter texture. But the waffles will still taste good without whipping the eggs.
- Can I use oil instead of butter? Yes, you may. Just substitute the same amount of oil (¼ cup). You may find that the waffles have a little bit of a crispier texture - still delicious!
- How can I tell that the waffles are cooked? I usually watch our waffle maker and when the steam stops rising from the waffle iron, I try the waffle. The first one is kind of a test for the time, and then I cook the rest of the waffles for about that length of time. The waffle should be cooked through but not hard. Our waffles took about 4 minutes to cook but every waffle iron is a little different.
Nutrition
Calories: 426kcal | Carbohydrates: 56g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 331mg | Potassium: 394mg | Fiber: 3g | Sugar: 28g | Vitamin A: 491IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 3mg
Find it online: www.sugarandsoul.co/chocolate-waffles/