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Bittersweet & Indulgent Dark Chocolate Waffles

These bittersweet and indulgent dark chocolate waffles are easy and totally addictive, a great treat for any weekend brunch!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast Goodies
Cuisine: American
Servings: 5 -6 large Belgian-style waffles

Equipment

Ingredients

  • 1 1/3 cups of all-purpose flour
  • 1/8 cup 2 tablespoons of cornstarch
  • 1/2 cup of unsweetened cocoa powder
  • 1/8 cup 2 tablespoons of white sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • Optional: sprinkle of cinnamon or espresso powder
  • 2 large eggs
  • 2 cups of low-fat buttermilk
  • 1/3 cup of melted butter or olive oil
  • 1 teaspoon of vanilla extract
  • 2 ounces of GOOD dark chocolate roughly chopped (see notes)

Instructions

  • If you'll be needing to keep them warm, you can preheat oven to 250° F (otherwise ignore).
  • Whisk the flour, cocoa powder, cornstarch, sugar, baking powder, baking soda, and salt in a large bowl (and the cinnamon or espresso if you're using it).
  • Make a well in the center and add the eggs, buttermilk, melted (slightly cooled) butter or oil, and vanilla.  
    Stir together until everything is *just* incorporated, but then stop (you don't want to overmix).  Fold in the chocolate.
  • Heat your waffle iron until very hot.  Mine doesn't need non-stick spray, but make sure whether yours does or not. 
  • One at a time, cook the waffles until done and crispy.  Transfer to a wire rack and keep warm in oven until ready to serve (you can also reheat in a toaster oven).  Serve with peanut butter and maple syrup.

Notes

  • The original recipe calls for separating the eggs and whipping the egg whites, then folding them in.  Honestly, I'm lazy and rarely do that for waffles...I just haven't seen a noticeable difference.  But you do you.
  • Make sure you use good quality dark chocolate---it really does make a difference!
  • Either olive oil or melted butter work just fine (I tend toward butter but have done both).  The butter should make it a little more crisp, and the olive oil more moist.
  • You can refrigerate the batter for a few days if you don't want to make them all at once.