chocolate waffles

April 13, 2011

Chocolate waffle with ice cream

First homemade oreo cookies and now these waffles. What am I trying to do to you? To myself?! We all need to go on a diet. These things are not helpful for anyone wanting to bare skin in the next few months.

Ok, maybe you don’t need to go on a diet. You’re just reading after all and maybe thinking about making these. You’re not the one who came home and made these for dinner on a Monday night. Maybe I need to not be eating chocolate waffles for dinner. But I don’t think you’ll find me going on a diet anytime soon, so let’s just enjoy these in moderation.

Come home, eat some broccoli. Make a salad. Then, make and devour these waffles. (Plus ice cream). (Plus chocolate sauce). It’s love.

chocolate waffle

Warning: these are not a breakfast food. I know that waffles are totally legit for breakfast in America but let’s not kid ourselves. Even without the ice cream and chocolate sauce (wait, why would you want to go without?) I will not advocate for these before 10.00am. Granted, I can’t technically prevent you for having them for breakfast but I’m not gonna encourage it.

I halved the recipe below to make enough for two to share and it was still p.l.e.n.t.y. Yowzer.


Chocolate Waffles

adapted from Alton Brown


  • 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 oil for waffle iron
  • Vanilla ice cream or chocolate sauce to serve (this chocolate sauce recipe looks so good!)


  1. Preheat waffle iron according to manufacturer’s directions.
  2. 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.
  3. 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 200F oven until ready to serve.
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