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!
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
Ingredient 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.
StoreLet 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 freezeI 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.