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Make breakfast decadent and serve up some chocolate waffles! Top them with powdered sugar, whipped cream, syrup, and more!

Does anyone else have a breakfast food you totally love but only eat when someone else makes it or you’re in a restaurant cause you just can’t figure it out? No? Just me, then. Ok, cool. Annnnnyways, for me that food is waffles. There is just something about waffles I’ve never been able to master. Until today.

I’m not sure if it’s all the baking experiments I’ve been doing since starting up the blog but I’ve gone from boxed brownies to these homemade fudge babies, jarred lemon curd to the easiest 15 minute curd you’ll ever whip up, and bacon in chocolate chip cookies. Because why not? So when I couldn’t shake a waffle craving thanks to all the amazing creations Jennifer Meyering has been whipping up I just had to give them another shot!

My family makes waffles for one reason. To top them with chicken and gravy. What can I say? It’s a PA Dutch thing. And as much as I adore chicken and waffles the yankee way I also can’t get enough of them for breakfast. Topped with cinnamon sugar or syrup or powdered sugar or whipped cream. They’re divine. I just have SUCH a hard time with them.

What generally happens is I fill the waffle iron too full and it oozes out everywhere. Or I forget to grease it between waffles and it sticks hopelessly. Or I don’t fold in the egg whites properly and end up with random crunchy pockets. So I took great, great care with this recipe and buttered the heck out of the waffle iron. {Thanks Jenn for the loan! I may or may not give this magical appliance back to you ;)}

These waffles are perfection. They’re fluffy and light and since I remembered to butter the waffle iron not a-one of them stuck, which is pretty much a miracle when you let me near a waffle iron. I used a measuring cup to add the batter {why I never thought to do that before I have no idea} and each waffle came out perfectly. Do all waffle irons have that little ready light I’ve just been overlooking all these years? And what’s the science behind the waffle irons that flip over? What’s happening in there once you flip it? 

These are the things I have time to muse over while the waffles are baking…

Have you recently (or at one point) mastered a dish you loved? Tell me all about it!

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Dark Chocolate Waffles

Yield: 10 -12

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Make breakfast decadent and serve up some chocolate waffles! Top them with powdered sugar, whipped cream, syrup, and more!

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Ingredients

• 2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup brown sugar, packed
• 2 tsp baking powder
• 1 tsp baking soda
• 3 large eggs, separated
• 2 cups milk
• 1/2 cup butter, melted
• 1 tsp vanilla
• 6 oz dark chocolate chips

Instructions

1. In a large bowl combine flour, cocoa powder, brown sugar, baking powder, and baking soda.
2. In a separate bowl beat together egg yolks, milk, melted butter, and vanilla. Incorporate into dry ingredients using a rubber spatula until just combined.
3. In the bowl of a stand mixer fitted with the whisk attachment beat egg whites on medium speed until soft peaks form, about 5 minutes.
4. Fold egg whites into batter until just combined. Fold in chocolate chips.
5. Add as much batter recommend by your waffle iron manufacturer and cook according to their directions.*
6. Serve warm with whipped cream and powdered sugar.

Notes

*I added about 1/2 a cup and the waffle iron I used had a handy-dandy "ready" light on it.