Chocolate Waffles
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Chocolate Waffles
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Rich, buttery, double Chocolate Waffles are ideal for special occasion breakfasts, brunch, or a fun dessert! They are lightly crispy on the outside, tender on the inside and decadently delicious all over. These Chocolate Waffles are fabulous just with maple syrup or serve them with chocolate sauce, strawberries, whipped cream and even ice cream! They are super easy to make, reheat well in the toaster or oven and freeze well for a quick and delicious breakfast or snacks- because you are going to want to snack on them all the time!
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Ingredients
Dry Ingredients
- 1 1/4 cups flour
- 1/2 cup cornstarch
- 1/2 cup unsweetened cocoa powder
- 1/4 cup packed brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon optional
Wet Ingredients
- 4 tablespoons unsalted butter
- 2 eggs at room temperature
- 1 cup vanilla Greek yogurt (nonfat is fine) at room temperature
- 1 cup milk at room temperature
- 1 teaspoon pure vanilla extract
Add Later
- 1 cup semi-sweet chocolate chips
Serving Suggestions
- 1 recipe Chocolate Sauce/Ganache highly recommended
- 1 recipe Strawberry Syrup
- 1 recipe Easy Creamy Caramel Sauce
- powdered sugar
- maple syrup
- fresh fruits: strawberries, raspberries, bananas
- chopped nuts
- Whipped Cream
- Ice cream
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Instructions
- Make Chocolate Ganache (syrup) according to directions. Set aside.
- Grease and preheat waffle iron according to manufacturer's directions.
- Whisk Dry Ingredients together in a large bowl (you may need to sift if your cocoa powder doesn’t fully incorporate).
- In a separate bowl, melt butter and let cool a few minutes then whisk in the remaining Wet Ingredients.
- Make a well in the middle of the Dry ingredients. Add wet ingredients and fold just until combined with a spatula. Fold in chocolate chips. Allow batter to rest for 5 minutes.
- Ladle batter onto the center of the waffle iron and spread a little with a spatula (**I use 1 cup but amount may vary depending on iron size and shape**). Close the iron and cook to desired texture (shorter time for softer, longer for crispier).
Notes
- Don't miss the "how to make" recipe video at the top of the post!
- Sift dry ingredients: If any of your dry ingredients are clumping, you will want to either sift that dry ingredient directly into the Dry Ingredients bowl OR sift all the Dry Ingredients together after whisking them together. I find I need to sift my cocoa powder, otherwise, I am left with small, hard granules.
- To sift dry ingredients: Add them to a sifter and shake back and forth over a bowl until you are only left with dry clumps in the sifter. If there are a lot of clumps remaining, I use the back of a measuring cup to push these clumps through the sifter forcing them into the perfect size.
- To quickly bring eggs to room temperature: fill a bowl with warm water (not hot) and add eggs and let sit 10-20 minutes.
- Use a hot waffle iron: A hot waffle iron will produce crispier outsides with tender insides because the batter will begin to cook on the outside as soon as it hits the griddle. When a waffle iron isn’t hot enough, you will get soggy, even squishy waffles. To make sure your waffle iron is hot, warm it CLOSED for at least five minutes. To check if its ready, flick a drop of water on the griddle, it should sizzle and evaporate right away – if not, warm on.
- Don’t peak : Don’t lift your waffle iron lid too soon or your waffles will stick to the top and rip. Most waffle irons will have a light or beeper to let you know when they’re done, but if not, don’t open your waffle iron until the steam has stopped coming out the sides. The batter for these Chocolate Waffles is richer, so I found I had to cook my waffles longer than my waffle iron beeper.
- Don’t stack waffles: As your waffles come out of the waffle iron, don’t stack them, or they will become soggy and limp. Instead, line the waffles in a single layer on a cooling rack or in the oven (see below).
- To keep waffles warm: You can keep waffles warm until they are all made by preheating your oven to 200 degrees F. Place waffles directly on the oven baking rack or place on a baking/cooling rack placed inside a baking pan. The cooling rack elevates the waffles and allows air to circulate on all sides so they don’t become soggy.
- To make crispy Chocolate Waffles, cook them for longer in your waffle iron. If you still want them crispier, then bake them afterwards. To bake waffles, place them in a single layer on a baking rack set on a baking sheet. Make sure they aren’t touching so they can crisp up evenly without trapping any steam. Bake at 250 degrees F for 5-10 minutes, or until they reach desired texture.
- You can reheat waffles in the microwave but they will be on the softer side. For crisper waffles, toast them or bake them. To reheat in the oven:
- Preheat oven to 350 degrees.
- Line waffles in a single layer on a baking sheet.
- Bake for 5 minutes or until warm through.
- Let waffles cool completely.
- Place waffles on a baking sheet in a single layer.
- Place in the freezer and freeze until solid, about one hour.
- Once frozen, add waffles to a freezer bag or airtight container, with a parchment paper in between each waffle. Alternatively, you can place individual serving sizes into separate plastic bags. Squeeze out any excess air.
- Freeze waffles for up to 3 months.
- When ready to use, pull out the desired number of waffles and let them defrost for 10 minutes on the counter. Alternatively, you can let them defrost in the refrigerator overnight.
- Either toast, microwave (won’t be crispy) or bake your waffles. To bake waffles, place on baking sheet and bake at 300 degrees F for about 5 minutes or until warmed through.
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