Chocolate Chip Mini Waffles Recipe
filled with semi-sweet chocolate chips
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Ingredients
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Waffle Batter
Finishing & Serving (optional)
Method
Waffle Batter
- 1
Preheat
Preheat a mini waffle maker according to the manufacturer's instructions. If your waffle iron has a temperature setting, set it to medium-high.
- 2
Dry ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined and aerated.
- 3
Wet ingredients
In a separate bowl or large measuring cup, whisk the large egg lightly, then add the milk, melted butter, and vanilla extract. Whisk until combined.
- 4
Combine batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined — the batter should be slightly lumpy. Avoid overmixing to keep waffles tender.
- 5
Fold in chocolate chips
Gently fold the mini semi-sweet chocolate chips into the batter so they are evenly distributed. Reserve a few extra chips (about 1 tsp) if you want to sprinkle on top of cooked waffles for presentation.
Cooking & Serving
- 6
Prepare waffle maker
Lightly grease the preheated mini waffle iron with a little butter or nonstick spray if your maker is not nonstick. Wipe away any excess.
- 7
Cook waffles
Spoon about 1 to 2 tablespoons of batter (adjust to your mini waffle maker's cavity size) into the center of each cavity. Close the lid and cook until the waffles are golden brown and set, about 2 to 4 minutes depending on your appliance. Avoid opening early to prevent tearing. Repeat, using the remaining batter. Cook time will vary; aim for crisp edges and cooked-through centers.
- 8
Keep warm
If making multiple batches, keep finished waffles warm and crisp by placing them in a single layer on a baking sheet in a 200°F (95°C) oven for up to 15–20 minutes. Do not stack them while warm or they will steam and lose crispness.
- 9
- 10
Storage
Cool completely before storing. Store in an airtight container in the refrigerator for up to 2 days or freeze in a single layer on a baking sheet then transfer to a freezer bag for up to 1 month. Reheat frozen waffles in a toaster or oven until hot and crisp.