Chocolate Chip Waffles

Making Chocolate Chip Waffles is easy and delicious and only takes about 20 minutes from start to finish! These Chocolate Chip Waffles are studded with delicious mini chocolate chips giving you a small piece of chocolate in every bite. Serve these waffles when you want to make your mornings exta special.

Course Breakfast

Cuisine Belgium, French

Prep Time 10

Cook Time 12

Total Time 22

Servings waffles

Calories 394kcal

Author Whitney Wright

Equipment

Ingredients

1 1/2 cups all purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter melted
1 1/4 cups buttermilk
1 teaspoon vanilla extract
2 eggs whites and yolks separated
1/4 cup brown sugar light or dark brown sugar is fine
2/3 cup mini chocolate chips mini chocolate chips preferred

Instructions

In a large bowl whisk the flour, cornstarch, baking powder, baking soda, salt.
In a medium bowl combine butter, buttermilk, vanilla, and egg yolks. Whisk until fully combined.
Add the wet ingredients to the dry ingredients, gently whisking until just combined.
In a separate bowl add the egg whites. Beat on medium speed until soft peaks form. Add the brown sugar and beat on medium/high speed until sugar has been fully mixed in.
Using a rubber spatula partially fold the egg whites into the batter, then fold in the mini chocolate chips. Don’t overmix.
Let the batter sit while you preheat the waffle iron. Prep your iron (whether you grease it with butter or cooking spray). When ready, scoop 1 cup (or enough to fill your waffle iron… waffle irons differ in size so you may need more or less batter). Cook until golden brown.
Serve with syrup, yogurt, whipped cream, fruit etc.

Notes

Storing: Store cooked waffles in an airtight container or bag in the fridge for 3 days.

Freezing: Freeze cooked waffles in an airtight container or freezer-safe bag for up to 3 months.

Reheating: When ready to eat pop a waffle in the toaster until warmed. You can also microwave the waffle for 30 seconds or so until fully heated through. The toaster is the best approach if you want to get it nice and crisp again. Can also heat in the oven. Place waffles on a parchment lined baking sheet or cooling rack lined baking sheet and heat in a 350°F preheated oven for 10 minutes or until heated through.

Chocolate chips: Mini chocolate chips are recommended and preferred because they are smaller and melted into the batter more readily and easily. If you don't have mini chocolate chips feel free to cut up a chocolate bar into small chocolate chunks, or use regular sized chocolate chips. Just know you'll get different results from what the recipe was intended for.

Buttermilk: I prefer real buttermilk whenever I make my pancakes and waffles. However, when in a pinch, you can make a buttermilk substitute with one of the following:

1 cup buttermilk = 1 tablespoon white vinegar + enough milk to measure 1 cup.
1 cup buttermilk = 1 tablespoon lemon juice + enough milk to measure 1 cup.

Butter: I use unsalted, if you want to use salted butter you can just remember to reduce the amount of salt used in the recipe.

Batter: Separating the eggs and beating the egg whites will give a much fluffier texture to the waffles. Also, it's important you don't over mix your batter or else you won't get fluffy and light waffles.

Cooking: Make sure your waffle iron is hot and greased before adding the batter in.

Toppings: Make it a dessert by adding a scoop of homemade vanilla ice cream and a sauce like homemade raspberry sauce or hot fudge sauce. Add fresh fruit on top with a dollop of my Greek yogurt whipped cream or my coconut whipped cream.

Do NOT put your cooked waffles in a container with a lid, a ziplock bag or a covered plate or else the heat from the waffles will create condensation in the closed or covered container and your waffles will turn soft! Best practice is to put the crispy waffles on an oven-safe plate in the oven at a warming temperature to keep the waffles warm without losing any crispy perfection. If you want to go even further to make sure your waffles stay crispy, put an oven-safe cooling rack on a cookie sheet and place the waffles on that inside the oven. This will keep the bottoms of the waffles crispier since they aren't resting on one another or on a plate.

This recipe makes about 3.5 cups worth of waffle batter, 7 square waffles in my waffle iron.

Nutrition