Chocolate Chip Waffles

5 from 1 vote

Chocolate Chip Waffles are crispy on the outside, soft on the inside, and absolutely full of melty chocolate through and through.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American, Healthy, Vegetarian

Keyword: Chocolate Chip Waffles

Servings: waffles

Author: Chelsea Lords

Cost: $5.92

Equipment

Waffle iron

Ingredients

Dry Ingredients

2-1/4 cups flour
3/4 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon cinnamon optional

Wet Ingredients

1-1/4 cups whole milk
1 tablespoon white vinegar
1 teaspoon vanilla extract
3 tablespoons light brown sugar lightly packed, or granulated sugar
4 large eggs room temperature
3 tablespoons vegetable oil
8 tablespoons unsalted butter melted, room temperature
1/2 cup mini chocolate chips
Syrup see note 1

US - Metric

Instructions

Get all the wet ingredients to room temperature before you begin (see note 2). Whisk together milk and vinegar and set aside for 5 minutes to slightly curdle.
Whisk together the dry ingredients in a large bowl. Add all the wet ingredients except the butter. Whisk until combined. While whisking, slowly drizzle in the melted butter. Whisk until smooth. Don’t overmix. Gently stir in chocolate chips. Let the batter sit for 10 minutes (see note 3).
Preheat your nonstick waffle maker according to the model’s instructions. Once heated, add 1/3 cup of batter per cavity. Cook until each waffle is nicely crisped on both sides and cooked through in the center.
Keep cooked waffles warm in the oven while finishing the batch (see note 4) or serve immediately with your choice of toppings.

Video

Notes

Note 1: To make my favorite syrup, combine 1/2 cup unsalted butter, 1 cup light brown sugar, 1/2 cup heavy cream, and a pinch of salt in a medium pot. Cook over medium heat, stirring occasionally, until butter melts and syrup slightly thickens, about 5–8 mins. Remove from heat and stir in 1 tablespoon vanilla extract.

Note 2: Make sure all wet ingredients are the same temperature or batter will get clumpy. Melt the butter and set aside to cool to room temperature. Warm the milk slightly in the microwave or let it reach room temperature naturally. Run un-cracked eggs under warm water to bring them to room temperature.

Note 3: For the best waffles, let the batter rest for a while. I like letting it set overnight: Store it tightly covered in the fridge, then stir and cook in a preheated waffle maker in the morning. A faster and tastier breakfast!

Note 4: To keep waffles crisp, place them on a cooling rack set over a large pan. Put the pan in a 200°F oven to keep waffles warm as you continue cooking.

Storage: To freeze waffles, let them cool completely on a wire rack, then arrange them on a parchment-lined tray and freeze for 1–2 hours until fully frozen. Transfer the waffles to a freezer-safe bag or container, where they can be stored for up to 3 months. To reheat, simply pop them in a toaster.

Nutrition