These double chocolate waffles are mildly sweet, with a bit of melted dark chocolate in every bite. Plus, they freeze beautifully, so they can be easily reheated for a low-key Sunday brunch!
Yields:10-12 6" waffles
Recipe byJulie Grice
3tablespoonsunsalted butter, melted
5ouncesdark chocolate, chopped
Preheat a classic-style waffle maker (this is the thinner kind of waffle, rather than the thick Belgian-style).
Stir the flour, cocoa powder, brown sugar, baking powder, salt and baking soda together in a large bowl. Create a well in the middle of the dry ingredients.
Add the milk, eggs, melted butter and vanilla. Stir until there are no dry spots left in the batter. Be sure to scrape the bottom of the bowl, as flour pockets tend to form there!
Stir in the chopped chocolate just until it is evenly distributed.
Pour 1/3 cup of batter onto the waffle iron and cook according to the manufacturer's instructions (this assumes you have a 6" waffle maker - you may need more or less if your iron is a different size!). Remove the finished waffle and repeat with the remaining batter.