Chocolate Waffles
Posted Feb 03, 2023, Updated Feb 15, 2023
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These from-scratch chocolate waffles are crispy on the outside and soft on the inside. They’re easy to make with a handful of simple ingredients, and a delicious way to eat chocolate for breakfast!
Do you ever wake up craving chocolate? If so, you will love this chocolate waffles recipe!
We make homemade waffles most Saturdays, and sometimes I like to mix it up and make chocolatey treats instead (also try these chocolate crepes, chocolate cinnamon rolls, and chocolate scones) – especially on special occasions like birthdays, Valentine’s day etc.
These chocolate waffles are soft and fluffy on the inside and crispy on the outside. Plus, they’re easy to make and freeze and reheat perfectly.
Chocolate Waffle Recipe: Ingredients & Substitutions
- All-purpose flour. If desired, you may substitute up to half of the flour with whole wheat pastry flour or white whole wheat flour.
- Cocoa powder. use unsweetened cocoa powder, for a dark chocolate waffle you can use dark cocoa powder.
- Granulated sugar. I suggest using white sugar, organic cane sugar, or coconut sugar.
- Salted butter. Unsalted butter works well too.
- Canola oil. You can substitute applesauce or additional butter, if your prefer.
- Whole Milk. Half and half, heavy cream, or coconut milk work well.
- Mini chocolate chips. I prefer minis because they distribute well throughout the batter and there are some in every bite. You can use regular, if desired.
How to Make Chocolate Waffles
We’ll walk through how to make chocolate waffles step-by-step, and don’t forget to watch the video!
Make the chocolate waffle batter
Begin by preheating a waffle maker to medium-high heat (on our waffle maker we use “4 out of 6”).
Then, in a medium bowl, mix together flour, cocoa powder, baking powder, and sea salt. Set aside to use later.
Next, separate the egg whites from yolks (make sure to save both parts of the egg)!
Then, put the egg whites in the bowl of the standing mixer and beat on high until stiff peaks form. Alternatively, you can beat them in a large bowl with a handheld mixer.
Then, transfer the beaten egg whites to a bowl and set them aside in the refrigerator.
Next, add the egg yolks, sugar, butter and canola oil to a large bowl and whisk to combine.
Then, add the milk and vanilla extract and whisk until smooth.
Once the mixture is smooth, add the dry ingredients and stir until combined.
Then, gently fold in beaten egg whites until the mixture is smooth and uniform through.
Lastly, stir in chocolate chips until evenly distributed throughout the batter.
Cook the chocolate waffles
Once the batter is ready, spray a waffle maker lightly with non-stick spray and scoop 1 cup of batter into the center of the waffle plates.
Cook on medium heat for 5-10 minutes or until the waffles are golden brown.
Then, repeat with remaining batter until it has all been used.
How to keep chocolate waffles warm
To keep the chocolate waffles warm while you cook them, preheat your oven to “warm” setting and put each batch of waffles on a large baking sheet in the warm oven until ready to serve.
Serve
Here are our favorite ways to enjoy these chocolate waffles:
- With a glug of pure maple syrup (of course).
- Topped with a dollop of homemade whipped cream.
- With a side of fresh berries or other fruit
- Drizzled with nutella, peanut butter, etc.
Store
Let leftover chocolate waffles cool completely, then store them in an airtight container in the refrigerator for up to 5 days. Reheat in the toaster.
To freeze
I suggest freezing these chocolate waffles to keep them fresh. To freeze, let them cool completely, then lay them out in a single layer on a baking sheet and put them in the freezer until they are hardened (about 1 hour).
Once hardened, transfer the chocolate waffles to an airtight container or freezer-friendly storage bag, and freeze for up to 2 months.
Recipe FAQs
Yes, double the ingredients and just make sure you reserve enough time to cook all the waffles.
Yes, you can cook them the night before (or days or weeks before) you’d like to eat them and store them in the freezer. Then, remove them from the freezer and warm in the toaster to serve.
This is my absolute favorite waffle maker. We use it every week to make waffles (the best homemade waffles).
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Chocolate Waffles Recipe
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 Tablespoon baking powder
- ½ teaspoon sea salt
- 2 eggs separated
- ½ cup granulated sugar
- ¼ cup salted butter melted
- 2 Tablespoons canola oil
- 1 ½ cups whole milk
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Instructions
- In a medium bowl, mix together flour, cocoa powder, baking powder, and sea salt. Set aside.
- Preheat a waffle maker to medium heat (on our waffle maker we use “4 out of 6”).
- Separate egg whites from yolks (make sure to save both parts of the egg).
- Put whites in the bowl of a standing mixer and beat on high until stiff peaks form. Or, beat in a medium bowl with a handheld mixer.
- Transfer beaten egg whites to a bowl and set aside in the refrigerator.
- Add egg yolks, sugar, butter and canola oil to a large bowl and whisk to combine.
- Whisk in milk and vanilla extract.
- Add the dry ingredients and stir until smooth.
- Gently fold in beaten egg whites until the mixture is smooth and uniform through.
- Stir in chocolate chips until evenly distributed throughout the batter.
- Spray waffle maker lightly with non-stick spray and scoop 1 cup of batter into the center of the waffle plates.
- Cook on medium heat for 5-10 minutes or until the waffles are golden brown.
- Repeat with remaining batter until it has all been used.
- To keep warm: preheat oven to “warm” setting and put each batch of waffles on a large baking sheet in the warm oven until ready to serve.
- Serve warm with maple syrup, whipped cream, fresh berries, etc. etc.
Video
Notes
- All-purpose flour. If desired, you may substitute up to half of the flour with whole wheat pastry flour or white whole wheat flour.
- Cocoa powder. use unsweetened cocoa powder, for a dark chocolate waffle you can use dark cocoa powder.
- Granulated sugar. I suggest using white sugar, organic cane sugar, or coconut sugar.
- Salted butter. Unsalted butter works well too.
- Canola oil. You can substitute applesauce or additional butter, if your prefer.
- Whole Milk. Half and half, heavy cream, or coconut milk work well.
- Mini chocolate chips. I prefer minis because they distribute well throughout the batter and there are some in every bite. You can use regular, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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