For the most part, I’m a purist, except in the case of thick strips of bacon on top of my hamburger with blue cheese. I otherwise believe in choosing a theme and sticking with it. At least, this is all I can come up with to explain why I never cared for “chocolate chip waffles” that get the little people in my house all jumpy and breathless on Saturday and Sunday mornings. Even Dave, if given the option, goes for the chocolate chips when they are offered. I tried to like chocolate chip waffles, I did try. But the chips felt like interruptions to my waffle happiness. So when the request came up on a lazy weekend morning last week, it suddenly occurred to me that IF the whole waffle was chocolate, then little melted dark chocolate chips scattered inside would make total sense. Go big or go home, right? And do it without a sugar coma, I say. I still think sugar should not be the flavor of anything, and in most cases should be decreased or left out completely. A sprinkling of chocolate and a drizzle of maple syrup, and you’re happy. And so the double chocolate waffle was born — delicious, floats all chocolate-lovers’ boats, and you can walk away from the breakfast table without needing to detox.
Double Chocolate Waffles
recipe by Stephanie Kunstle, adapted from my mom’s regular waffle recipe
Note: makes 14-16 waffles in a 4-grid Belgian waffle maker… Easily serves 6. I like to serve these with freshly whipped cream, more chocolate and some maple syrup, but berries would be delicious too.
- 1 and 1/4 c unbleached flour
- 1/2 c whole wheat flour
- 1/2 c cocoa powder
- 1 Tbsp. flax meal
- 1 and 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 and 1/2 c buttermilk
- 2 eggs
- 1/2 c extra virgin olive oil
- 1 c chocolate chips (I used 72% cacao, but choose what you like)
- Preheat waffle maker to desired heat for desired crispness (on a scale of 1 to 10… I head to 5).
- In a medium mixing bowl, combine all dry ingredients and whisk together.
- Add the buttermilk, eggs and olive oil and whisk together very well, making sure there are no lumps.
- Fold in the chocolate chips with a rubber spatula until incorporated.
- Let the batter rest for 5 to 10 minutes, which allows the rising agents to do their thing.
- Ladle batter into your hot waffle maker, and cook according to manufacturer’s instructions.
- Top with freshly whipped cream, more chocolate chips and pure maple syrup (or throw some raspberries on top, skip the maple syrup and go for a dusting of powdered sugar… the world is your oyster…or…er…waffle).