Chocolate Chip Waffles

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My boys love waffles for breakfast, and I must admit that we always have a box of Eggo waffles in the freezer for the days when I don’t cook breakfast.  I have made waffles before, but I didn’t have a go-to waffle recipe until now.   I found this recipe about a month ago, and I have made it numerous times since.  The boys LOVE these waffles, and I do too.   They’re crispy on the outside, light and fluffy on the inside and slightly sweet.

When we make waffles in our house we make circus waffles.   A couple of years ago, our Aunt Darcy gave us a waffle iron that makes waffles in the shapes of circus characters.   She gives us the best presents!  Our waffle iron makes a clown, a circus tent, a lion and an elephant.  The boys love eating circus waffles, and they really love this recipe.  No more Eggos for us.

Chocolate Chip Waffles
Recipe from foodnetwork.com

1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1/8 teaspoon fine salt
2 large eggs, at room temperature
1 large egg white, at room temperature
1 1/2 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
1/4 cup unsalted butter, melted, plus more for brushing the iron
1/4 cup sugar
3/4 cup mini-chocolate chips

Preheat a waffle iron to medium-high.

Whisk the flour, baking powder, and salt in a large bowl.

Separate the 2 eggs and put all the whites in a large bowl.

In a large liquid measuring cup or medium bowl, whisk the egg yolks, milk, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter.

Whip the egg whites with a hand-held electric mixer or whisk, until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Fold a third of the egg whites into the batter to lighten the base, then fold in the remaining whites. Gently fold in the chocolate chips.

Brush the inside surface of the iron with butter. Pour in enough batter to barely fill each hole of the waffle iron; the amount will vary depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Close and cook until crisp and the waffle iron stops steaming, about 5 minutes. Serve as the waffles come off the iron or transfer to a rack set on a pan in preheated 200 degree F oven to keep warm. Repeat with the remaining batter.

(If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.)

Serve the waffles with syrup, jam, fresh fruit, or yogurt. Or turn into a dessert with a scoop of ice cream.

Yield:  ~12 waffles

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6 comments to Chocolate Chip Waffles

  • YBS

    Can you make the batter the night before and cook the waffles in the morning?

    Can you make a double batch and freeze half for toasting during the week?

  • I wouldn’t make this batter the night before because it has whipped egg whites in it. My guess is that the batter would fall if you let it sit overnight. Regarding making a double batch – I’ve never tried it, but it’s not a bad idea. Reheated, the waffles might not be as crispy as they are right out of the waffle iron, but our boys are not that picky so I think I’ll give it a try.

  • ybs

    this recipe is an invention of the devil!
    i was looking for an easy waffle recipe, so i came to stylish cuisine…
    usually non-complicated…not so in this case.
    how on earth do you do all these crazy steps with 4 starving boys under your feet. i couldn’t even complete it with 3….and anna got hurt in the process as i was looking for yet ANOTHER bowl to use…one for the powder, one for the whites, one for the yolks…ugh!
    bah-humbug…not an easy breakfast to make even on the weekend….

  • StylishCuisine

    @ybs: So sorry you didn’t find the recipe easy. I don’t think it’s too hard. I often make them for breakfast for the boys. Having a KitchenAid mixer is key. The eggs whites can be mixing while you mix the rest of the ingredients. I hope Anna is ok.

  • ybs

    So the waffles are done, and eaten. The kids made me promise that I would write a follow-up comment saying how absolutely delicious they were! Honestly, they are the best i’ve ever eaten…crispy on the outside and moist and fluffy on the inside!
    I will make them again, altering the order that the recipe lists…I will put the egg whites in a stand-mixer (the recipe calls for a hand-mixer) and start them first so that they are done when I’m done with the rest of the batter. I also will cut down on the sugar if the kids are using maple syrup…with the 1/4 c. of sugar, they are delicious w/o syrup.

  • StylishCuisine

    @ybs: I’m so glad it all worked out in the end and that you liked them. Thanks for the revised instructions.

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