While I usually eat very healthy breakfasts, every once in a while it’s fun to indulge. That’s what these chocolate waffles are for. They are so rich and chocolatey, I felt like I was eating chocolate cake for breakfast…which then reminded me of my favorite Bill Cosby routine. “Eggs – eggs are in chocolate cake! And milk! Oh goody! And wheat! That’s nutrition!….Chocolate cake, coming up!” This was running through my head over and over, and then I absolutely busted up laughing when Ben sat down at the table and started quoting the same routine. These were a wonderful breakfast treat, and we only topped them with some whipped cream and strawberries because they don’t need anything more than that. And I’m sure it’s no surprise that they were very popular with Andrew as well.
1½ cups (7 oz.) all-purpose flour
3 tbsp. (1¾ oz.) sugar
½ cup (1½ oz.) cocoa powder
1 tsp. baking powder
1 tsp. salt
½ tsp. baking soda
3 large eggs, beaten
4 tbsp. butter, melted and slightly cooled
1 tsp. vanilla extract
2 cups buttermilk, at room temperature
¾ cup mini chocolate chips
Nonstick cooking spray
Preheat the waffle maker according to the manufacturer’s instructions. Preheat the oven to 200˚ F.
In a medium mixing bowl, combine the flour, sugar, cocoa powder, baking powder, salt and baking soda. Whisk to blend. In another bowl combine the eggs, butter, vanilla and buttermilk. Whisk to blend well. Mix the wet ingredients into the dry ingredients just until incorporated. Stir in the mini chocolate chips. Let the batter rest for 5 minutes.
Fill the waffle iron with batter and cook until the waffle is crisp and completely cooked. Transfer finished waffles to the preheated oven and repeat until all the batter has been used. Serve immediately with fresh berries and whipped cream.
adapted from Alton Brown via Food Network