Can we have breakfast for dinner? Of course we can. We are high-functioning, well-adjusted adults who are experts at finding socially acceptable ways to eat chocolate as often as possible.
I remember with perfect clarity the first time I had a freezer waffle. That bright, yellow box mesmerized my 11-year-old self, and the final product, fresh from the toaster, did not disappoint.
Years later, I still have a secret love for waffles from a box, and Trader Joe's does them like no one else. If you have ever had their chocolate waffles, you know just what I am talking about. So, so good.
Needless to say, I had to make an at-home version of my favorite toaster treats, and I think these might just top their inspiration.
Let's make the chocolatiest waffles we possibly can.
Contrary to common belief, waffle batter is not simply pancake batter poured into a hot, honeycomb mold.
Waffle batter is a bit tricky in its formula. A batter with too much water will steam rather than fry, producing a limp and lifeless waffle.
On the other hand, the batter must be well-fattened if we are ever going to achieve that coveted, crisp exterior.
Herein lies our dilemma.
Thankfully, the solution is not at all complex, and you probably already have the secret to waffle success in your refrigerator.
A combination of melted butter, sour cream, and egg yolks provide a perfect influx of fat that will by no means thin out our lovely batter.
The reserved egg whites are whipped to aerate and loosen the batter, and mini chocolate chips are added just before cooking time.
Serving is simple. An extra smear of unsalted butter and a generous dollop of whipped cream.
Monday night dinner never looked so good.
CHOCOLATE CHOCOLATE WAFFLES
MAKES SIX WAFFLES
- 1 cup + 2 tablespoons all-purpose flour
- 6 tablespoons cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup granulated sugar
- 3 large eggs, room temperate
- 1 cup full-fat sour cream, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup salted butter, melted and cooled
- 1/3 cup semi-sweet miniature chocolate chips
- cooking spray
- unsalted butter, softened
- freshly whipped cream
Cook's Note: Why is it so important that many of our ingredients be room temperature? Trust me on this one. When the time comes to mix the melted butter into the egg yolks and sour cream temperature becomes crucial. If the melted butter were straight from the microwave and the sour cream and eggs fresh out of the fridge, the butter would seize up into hard, grainy granules almost instantly, and the egg yolks would scramble.
Plug in your waffle maker and set to high heat. Line a large baking sheet with parchment paper and preheat your oven to 200 degrees F.
Set a sifter over a large mixing bowl and sift together all-purpose flour, cocoa powder, baking powder, fine salt, and granulated sugar.
Separate eggs, placing the yolks in a small mixing bowl, and the whites in a larger bowl. Beat egg whites to stiff peaks and set aside.
Whisk together egg yolks, sour cream, vanilla extract, and melted butter. Pour the wet mixture into the flour mixture and whisk until smooth. The batter will be very thick.
Quickly fold one-third of the beaten egg whites into the batter to loosen it. Fold the second third into the batter a little more gently, before very gently folding the last third of whites into the batter.
Carefully fold in the mini chocolate chips.
Spray your waffle iron with cooking spray, and add about 1/3 of a cup of batter to the waffle iron. Close and cook until the waffle is very crisp. The exact timing will depend upon your waffle maker, but this usually takes about 2 minutes.
Transfer the cooked waffles to the prepared baking sheet and keep warm in the oven while you prepare the remaining waffles.
Serve hot, along with salted butter and freshly whipped cream. Enjoy!