Chocolate Chip Waffles
photo by Marg (CaymanDesigns)
- Ready In:
- 17mins
- Ingredients:
- 9
- Yields:
-
6 full round waffles
- Serves:
- 12-24
ingredients
- 473.18 ml all-purpose flour
- 236.59 ml semi-sweet chocolate chips (I used Ghirardelli dark) or 236.59 ml dark chocolate chips (I used Ghirardelli dark)
- 9.85 ml granulated sugar
- 14.79 ml baking powder (yes really this much)
- 2.46 ml salt
- 2.46 ml cinnamon
- 394.39 ml 2% low-fat milk
- 78.78 ml unsalted butter, melted
- 2 extra large eggs, lightly beaten (I actually prefer Jumbo)
directions
- Heat a waffle iron according to your manufacturer's instructions. Be sure to grease it well; again - according to the instructions.
- Mix the dry ingredients together with a whisk, stirring in the chocolate chips last.
- Add in the milk, then the slightly cooled melted butter.
- Add the eggs and stir, just enough to combine - there might be a few lumps in the batter; you just don't want any dry patches or big lumps.
- Pour the amount of batter specified for your waffle iron onto the preheated waffle iron and cook according to your instructions or until the steaming stops.
- For softer waffles, cook less time, for crispy waffles, cook longer.
- In general, if the steaming has dramatically slowed down and you can easily open the waffle iron to remove the waffle without it sticking, it is most likely done.
- Serve as is or with butter or powdered sugar or syrup - whatever you prefer.
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