No matter your age, this Chocolate Chip Waffles Recipe will always be a hit! They’re delicious for breakfast and even dessert!
Despite how easy they are to make, waffles feel like such a special breakfast. I would say that they’re the perfect food for the weekend, but that would be a lie. You will one hundred percent find me inhaling waffles for breakfast during the week, too!
Growing up, my mom always made chocolate chip waffles for me and my siblings on Saturday mornings. I’ll never forget the smell of chocolate chips caramelizing in the waffle iron and the gorgeous pockets of melted chocolate in every bite.
My mom would always make a huge stack of waffles—way more than the six of us could eat—so that when breakfast ended, she could bag up the extras and store them in the freezer. Whenever I woke up late for school (which, as I got older, became very frequently), I would break off a frozen waffle from the stack, pop it in the toaster, and enjoy it on my walk to the bus stop. It tasted just as fresh as the day it was made.
Sometimes, my mom would even serve the waffles for dessert, topping them with ice cream, chocolate sauce, and mini M&Ms. It was definitely a memorable treat!
No matter how you choose to eat them, I’m sure you’ll love these fluffy, chocolate chip-studded waffles just as much as we did!
are Chocolate Chip Waffles Healthy?
Most people don’t cook up chocolate chip waffles thinking it’s going to be the healthiest way to start the day. They’re made with white flour and butter, which aren’t the most wholesome ingredients out there. But what is life without a little indulgence here and there?
Of course, simple swaps can also make this recipe healthier. Using whole-wheat flour, almond milk, and omitting the sugar are all ways you can make these waffles a little better for you. Serve them with fresh fruit, and you’ll definitely score some bonus points in the nutritional department!
Tips for the best chocolate chip waffles
Ideally, you want to cook these chocolate chip waffles on a day when you’re not in a rush. Giving them the attention and time they deserve is crucial to the perfect waffle!
For instance, once you’ve combined all the ingredients together, allow the batter to sit out for ten minutes. This will give the gluten in the batter time to relax and absorb moisture, which will lead to a fluffier texture. Don’t be tempted to omit this important step for the sake of saving time! Similarly, don’t overmix the batter, as it will make your waffles tough and chewy. It’s okay if there are a few small lumps left.
And remember, waffles are a bit like pancakes: the first few might not be perfect, but with a little patience, you’ll soon have waffles that look pretty as a picture!
How to Make Ahead and Store
Leftover waffles taste just as good as freshly made waffles. Stored in an airtight container in the refrigerator, they should last up to 3 days, but I recommend freezing them instead. Store waffles in a freezer-safe bag with the air squeezed out of it and freeze for up to 3 months. To reheat, just pop a waffle in the toaster until fully thawed and the chocolate is soft and gooey again.
Serving Suggestions
Firstly, waffles will always go hand-in-hand with a big pile of Baked Brown-Sugar Bacon—that’s just a fact. To be a tad healthier, my mom always served us waffles with sliced fresh fruit and maple syrup, but you can also try out this Strawberry Chia Jam for a similar vibe.
Aside from maple syrup, nut butters are also great for drizzling all over your waffles. I am very fond of Cashew Butter and Pecan Butter, but any will do!
Ingredients
- 1/2 cup unsalted butter cut into cubes
- 1 3/4 cups milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon granulated sugar
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Instructions
- In a microwave-safe bowl, heat the butter with the milk in short 15-second intervals, stirring between each, until the butter is fully melted and the mixture is warm but not hot (around 90 seconds total). This helps prevent overheating the milk, which can affect the batter.
- Once the butter has melted, stir to combine, then whisk in the vanilla extract.
- In a large bowl, beat the eggs and sugar together with a hand mixer on high speed until the mixture is pale, thick, and fluffy, about 1 to 2 minutes. This will help incorporate air into the batter, making the waffles lighter.
- Gently pour in the warm milk and butter mixture and blend on low speed until just combined.
- Using a spatula or wooden spoon, gently fold in the flour, baking powder, and salt, sifting them in if possible to prevent clumping. Mix until the batter is just combined with no visible streaks of flour, being careful not to overmix.
- Let the batter rest for at least 10 minutes for the best rise and texture. While the batter rests, preheat the waffle iron, and preheat the oven to 200°F with a wire rack set over a baking sheet (for keeping finished waffles crispy and warm).
- Once ready, lightly brush or spray the waffle plates with a small amount of oil or nonstick spray. Some waffle irons are non-stick, but a light coating of oil can help ensure the waffles release cleanly.
- Fold in the mini chocolate chips gently so they don’t sink. Pour about 1/2- to 3/4-cup of batter (depending on your waffle iron’s size) onto the center of the iron. Spread the batter slightly with a spatula if needed, but avoid overfilling.
- Close the waffle iron and cook for about 3 to 4 minutes, or until the waffle is golden brown and crisp. Most waffle irons will signal when they’re ready, but you can also check by gently lifting the lid to see if the waffle releases easily. If it sticks, close the iron and cook for another 30 seconds to 1 minute.
- As each waffle finishes cooking, place it directly on the wire rack in the preheated oven to keep warm. Repeat the process with the remaining batter.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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