Chocolate Waffle

Total Time:
30 min
Prep:
15 min
Inactive:
5 min
Cook:
10 min

Yield:
approximately 6 (8-inch round) waffles
Level:
Easy

Ingredients
  • 7 ounces all-purpose flour, approximately 1 1/2 cups
  • 1 3/4 ounces sugar, approximately 3 tablespoons
  • 1 .5 ounces cocoa powder, approximately 1/2 cup
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 whole eggs, beaten
  • 2 ounces unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 16 ounces buttermilk, room temperature
  • 4 ounces chocolate chips, approximately 3/4 cup
  • Vegetable spray, for waffle iron
Directions

Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. In another bowl beat together the eggs and melted butter and vanilla, and then add the buttermilk. Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.


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    I made this as a dessert. The consistency of the batter was great - I didn't have any of the problems of some of the other reviewers. I will note it is super important that the eggs are room temperature, otherwise the melted butter - even cooled - will start to solidify when you add it to the eggs. Also, the final result was more savory than sweet. I dusted with powdered sugar, and drizzled with chocolate syrup. It would also be delish with ice cream, or a sweetened fruit purée.
    Very tasty! An excellent addition to our waffle repertoire, with or without the chips!
    We did a mix of whole wheat, oat and white flour. 
    "Best waffles ever - tastes just like lava cake!" - my son. .
    I made these for breakfast this morning and they were very good. I used about half the amount of buttermilk and half the amount of cocoa powder, based on other reviews. I topped with strawberries and whipped cream, yummy!
    I really liked this. I made it gluten free using Carole's sorghum blend in place of the flour and added 1 tsp xanthan and doubled the vanilla. My kids loved it. Thank you!!
     
    The best waffles I ever ate! A major morning chocolate fix.
    This was a great waffle even with some modifications to make it healthier. I replaced half of the flour with whole wheat flour. I also replaced 2 oz of butter with 3 T of butter and 3 T of ground flax seed. (3 T of flax seed is equivalent to 1 T of butter. I also replaced some of the vanilla extract with almond extract. Since I did not have buttermilk, I made up 2 cups of milk where 2 T of the milk was replaced with lemon juice. (I let that sit in a container for 5 min..
     
     I put cherry compote on top of the waffle. The cherry compote was cherry simmered with almond extract, lemon juice, honey, and water.
    These were very good. However my batter was a little runny. I added a little more flour and sugar. We just ate them like cookies. We didn't use any syrup or anything. Very good!
    a little less cocoa powder makes it better, otherwise the taste of the cocoa powder is too strong!
    So Good,  
    This recipe got the whole families approval. In fact, even my two children ate the waffles and they are extremely picky eaters. This will probably be our new favorite Saturday morning breakfast!
    Great recipe - our new favorite waffles! These are very addictive if you're a chocoholic (be sure to measure by weight or you may not have enough cocoa powder and chips.. 
    Thanks to the people that posted about needing extra sweetness and the milk + vinegar buttermilk substitute. Since milk is less viscous than buttermilk, I added one tube of "Go Gurt" (about 2 1/4 oz, but kept the liquid at 2 cups, total. The extra sweetness and thickness of the Go Gurt worked out perfectly in my opinion.
    chocolate waffles are the best
    It was Superb All came very well and i Also used ButterMilk according to the earlier Review. and waffles were grate
    The waffle were divine. I didn't have any buttermilk on hand, so I did what the previous reviewer suggested, and it worked out quite well. We froze the rest as suggested in the Good Eats episode, "The Waffle Truth".
    Kids and adults loved those waffles. I had no buttermilk and used a ratio of 1 cup milk with one tablespoon vinegar (let stand 5 minutes and you got buttermilk). Worked out wonderful. for this recipe put two tbs white vinegar in a measuring cup add milk to make 2 cups.
    YUMMY....these were excellent. Not too sweet - good chocolate flavor. Served them with ice cream.
    WOW! These were amazing! I dusted them with powdered sugar, drizzled them with some maple syrup, and then added a little whipped cream on top. This resulted in three very happy kids! We all gobbled them up! 
     
    The only change I made was to increase the sugar in the batter from 3 to 5 tablespoons. (My scale didn't measure in ounces?!?). I did mix the chips (I used Milk Chocolate Guittard) into the batter and I thought that worked well. I have a Villaware iron and usually bake waffles on "3", so I was reluctant to crank it all the way to "7". I tried "5" and they turned out great - nice and crispy. 
     
    When I combined the eggs and butter it thickened up nicely. I shook the buttermilk very well. The batter was very thick, not soupy at all. 
     
    Thank you Alton!
    This was amazing! Add some homemade whip cream and you're in heaven!
    This recipe works well with Splenda. Or, use about 1/4 cup sugar and 1/4 cup Splenda. Also tried with pre-sweetened cocoa powder. (For those with kids, the original recipe is a little too bittersweet).
     
     Whole wheat cake flour gives a nice texture and taste too.
     
     I agree that sprinkling the chips at baking time is the way to go. Also, adding chopped cherries (either fresh or from the jar) and a little cherry juice (no more than 1 Tbsp) is nice. If you have some dried out marshmallows, cut them into small pieces and add nuts for rocky road waffles.
     
     I made the recipe with a Belgian waffle maker with great success. BE SURE TO SPRAY THE IRON EVERY 3RD OR 4TH WAFFLE or things get messy!
    Just bought my first waffle iron ever and made these this morning. They were yummy. I made them exactly as written and did not find them soupy. I do agree that they are not crispy but only went to a 6 setting not 7 on my waffle maker, but they were YUM!!! I sliced fresh strawberries, banannas and blackberries - added a touch of agave syrup and used that as a topping. My family loved it.
     
     
    I make these on special occasions and my kids love them
    The chocolate flavor of these waffles didn't come out as much as I had hoped. I think that rather than putting the chips into the batter before waffling, the chips should be scattered by hand over the batter in the machine. I think this works out better for a more even distribution. This is necessary for any kind of strong chocolate flavor as the cocoa doesn't pack an overall punch in the rest of the batter.
     
     An emphasis should also be made that these need to be cooked on high (I had to use my iron's hottest setting) or they simply do not crisp. I know he says it in the video, but the web recipe does not communicate this fact.
    Excellent variation of Alton's Basic Waffles recipe which has become my favorite because they are tender and fluffy even without the tedious separate beating of egg whites that most recipes call for, and have excellent flavor. I do add more sugar to the batter and omit the chips, and eat them with just butter on top, because that's the way we always ate them growing up. These are also great popped into the toaster after being frozen. Another recipe added to my keeper file!
    I've made this recipe half a dozen times, and the only change I've made was to slightly increase the amount of sugar. They freeze really well too, and make for a great breakfast when topped with a bit of natural peanut butter.
    I saw AB make these and looked great. I followed the recipe to the T. I started to add the milk but didnt add the full 16 oz since it semed it would make it soupy. I added almost all of it . These were GREAT. I only gave it 4 stars due to the soupy-ness of the batter.
      Will def make this again. ! great recipe. keep them coming!!!!
     Jen
     Worcester,Ma
    Made these tonight as a dessert to be topped with a ball of vanilla ice cream and topped with homemade chocolate sauce. Absolutely decadent. The batter was perfect, exactly as AB's on the "Waffle Truth" episode, not at all runny as others have experienced. Also, using the hottest setting on my waffle iron the waffles were crisp, not soggy or soft as for other reviewers.
    This has now become a tradition! Be careful with the eggs though. My sister figured out pretty quick that they will scramble!
    Great because there's not too much sugar. Just a little powdered sugar on top & they're perfect. Making a batch this weekend to freeze for school days. WARNING: Do NOT use powdered buttermilk-- it ruins the consistency.
    try this recipe with homemade caramel syrup, worths the calorie!!
    I liked these waffles quite a bit because they had a nice chocolate flavor without being too sweet. The batter was a little thin for my liking and therefore the waffles weren't quite as fluffy as I would have liked. Perhaps a little more flour would help the consistency when I try again.
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