I'm not going to lie and say developing this recipe was easy. It wasn't. But, I did the hard work so you don't have to! Adding chocolate to waffle batter isn't as simple as putting it in- because it disrupts the cooking/rising/crispy edges/ process. You can't merely add chocolate chips to regular batter because the waffle press will burn them into awful little burnt nubs. Adding chocolate syrup to the batter makes the batter to loose and runny and overly sweet. A spoonful of cocoa powder tasted like a spoonful of nothing. And that was sad.
However, through trial and error, I am pleased to finally share this recipe. Chocolate lovers everywhere may now have their own favorite waffle recipe!
"Salted butter and grated chocolate is a great topping, but instead of that, go with whipped cream or vanilla yogurt over maple syrup."
Notes: Oil is grape seed.
Ingredients: 2 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 2 tsp. baking powder, 1 tsp. baking soda, 1/2 tsp. ground cinnamon (opt.), 1/3 cup sugar, 1/4 tsp. salt, 2 eggs at room temperature, 2 tsp. vanilla extract, 2 cups of milk, 1/2 cup neutral oil.
1. Preheat waffle iron and spritz well with cooking spray.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, cinnamon and salt.
3. In a separate bowl, whip eggs, oil, milk and vanilla until mixture is thoroughly combined and aerated. Add to the dry ingredients, mixing until just combined.
4. Pour batter onto waffle iron and cook according to manufacturer's directions. Serve with favorite toppings: salted butter, grated chocolate, powdered sugar, whipped cream and/or fruit, etc.
Tip: To keep waffles crisp, make sure iron is very hot and waffles cook for the full amount of time. If your waffle iron typically turns out less-than-crisp waffles it may losing it's heat or cooking unevenly. If this happens, pop each waffle into your toaster for 1 minute to crisp up the edges.