Saturday mornings in the house I grew up in meant waffles, never pancakes. My father was particular about that. These are a version I started making once I had my own waffle iron: double chocolate, proper cocoa in the batter plus bittersweet chips folded through. They come out of the iron crisp on the outside. The buttermilk keeps them from being heavy. Four ingredients on the counter before you start: flour, cocoa, buttermilk, chips. No drama.
How to Make Double Chocolate Chip Waffles
Don’t overmix the batter
Stir the wet and dry ingredients until just combined. A few lumps are fine. Overmixing develops the gluten and produces dense, chewy waffles rather than light, crisp ones. Fold the chips in last, with as few strokes as possible.
Cocoa quality
Dutch-process cocoa gives a darker colour and a less acidic flavour than natural cocoa. Either works in this recipe, but Dutch-process produces a richer result. High-quality bittersweet chips are worth it here since chocolate is the whole point. 
Double Chocolate Chip Waffles
- Total Time: 25 minutes
- Yield: Makes 8
- Diet: Omnivore
Description
Rich, decadent waffles loaded with chocolate chips. Perfect for a weekend brunch or a special treat.
Ingredients
- 2 cups (473 ml) all-purpose flour
- 0.5 cups (118 ml) unsweetened cocoa powder
- powder
- 0.25 cups (59 ml) brown sugar
- 0.25 cups (59 ml) sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 3 large eggs
- 2 cups (473 ml) buttermilk
- 6 tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
- 6 oz (170 g) bittersweet chocolate chips
- Nonstick vegetable oil spray
Instructions
- Preheat waffle iron.
- Whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.
- Combine eggs, buttermilk, and vanilla.
- Combine dry and wet ingredients until just combined. Stir in chocolate chips.
- Spray waffle iron with oil spray and cook waffles according to the iron’s instructions.
Notes
- For richer flavor, use high-quality dark cocoa powder.
- If your batter seems too thick, add a tablespoon of buttermilk at a time until desired consistency is reached.
- Store leftover waffles in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 300
- Sugar: 20
- Sodium: 200
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 50
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
You can, but the waffles won’t be as tender. For a closer substitute, add 2 tablespoons of white vinegar or lemon juice to 2 cups of regular milk and let it sit for 5 minutes before using.
What kind of chocolate chips should I use?
Bittersweet chips with 60 to 70 percent cacao work best. They add richness without making the waffles too sweet. Semisweet chips are fine if that’s what you have on hand.
Why are my waffles sticking to the iron?
Make sure you spray the iron generously with nonstick oil before each batch, even if it’s a nonstick surface. Also let the waffles cook fully before opening; if the lid resists, they need more time.
