Chocolate Chip Waffle Recipe

Preheat

Preheat your waffle iron according to the manufacturer's instructions to medium-high heat so it's hot when the batter is ready.

Dry ingredients

In a large mixing bowl, whisk together the all-purpose flour (2 cups), granulated sugar (2 tbsp), baking powder (1 tbsp), and salt (1 tsp) until evenly combined and aerated.

Wet ingredients

In a separate bowl or large measuring cup, lightly beat the 2 large eggs. Add the whole milk (1.5 cups), melted unsalted butter (6 tbsp), and vanilla extract (1 tsp). Whisk until smooth.

Combine batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or whisk just until combined; small lumps are okay. Do not overmix to keep waffles tender.

Add chocolate chips

Fold the mini semisweet chocolate chips (3 tbsp) into the batter evenly. If you prefer chips only on top, reserve half and sprinkle them onto each waffle in the iron during cooking.

Rest (optional)

Let the batter rest for 5 minutes at room temperature to allow baking powder to activate and the batter to hydrate; this improves texture. If your waffle iron is already hot, you can proceed immediately.

Prepare waffle iron

Lightly coat the preheated waffle iron with nonstick cooking spray or brush with melted butter to prevent sticking. Wipe away any excess.

Cook waffles

Spoon or ladle the recommended amount of batter for your waffle iron (usually 1/2 to 3/4 cup for a standard Belgian waffle) into the center of the iron, spreading slightly but not to the edges. If you reserved extra chocolate chips, sprinkle them over the top of the batter now. Close the lid and cook until the waffle is golden brown and crisp, about 3–5 minutes depending on your iron. Repeat with remaining batter, re-greasing the iron as needed.

Keep warm

If making multiple waffles, keep finished waffles warm by placing them in a single layer on a baking sheet in a 200°F (95°C) oven while you cook the rest. Avoid stacking to retain crispness.

Serve

Serve waffles immediately topped with maple syrup (to taste, suggested 1/2 cup for servings), fresh berries (optional, 1 cup), and a light dusting of powdered sugar if desired. Add extra butter or whipped cream if you like.

Storage

Cool leftover waffles completely, then store in an airtight container in the refrigerator for up to 2 days or freeze separated by parchment paper for up to 1 month. Reheat frozen waffles in a toaster or oven at 350°F (175°C) until heated through and crisp.