Double Chocolate Waffles

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Please welcome Julie, an expert in food science (yay!) from Savvy Eats as she shares a fun breakfast recipe! Head over to her blog for even more deliciousness.

For the longest time, I didn’t think I liked homemade waffles. I grew up on the boxed frozen kind, and I loved their crisp texture when they were toasted. My first waffle maker was Belgian-style, so the waffles I made were thick with deep pockets. While fluffy Belgian waffles are delicious and certainly have their place, they just weren’t the waffles for which I was often feeling nostalgic.

So getting a more classic waffle maker was life-changing. Okay, that sounds like an exaggeration, but it is true! Suddenly, I no longer needed to buy frozen waffles at the grocery store. I could make my own thin, crisp waffles in a big batch on the weekends, and freeze them for the weekday mornings to come. Bonus: by freezing the waffles and then reheating them later, they obtain those lovely crunchy edges I grew up loving!

Now, rarely a week passes when we don’t have a bag of homemade frozen waffles stashed away.  I usually eat them with peanut butter and some maple syrup or sliced banana for a simple breakfast, but occasionally we serve them at brunch as the backbone of breakfast sandwiches.

And good news! Freezing homemade waffles is incredibly simple, so you too can have them on hand for quick and easy future breakfasts or Sunday brunches. All you need to do is allow them to cool completely, then lay them out in a single layer on a baking sheet. Slide the sheet in your freezer, and when they are frozen solid, pack the waffles into freezer bags. I can usually fit two waffles per quart bag, or seven or eight in a gallon bag. Be sure to squeeze out as much air as possible as you are sealing the bags to avoid ice crystals!

And if you’re worried about the waste that comes from freezing in plastic bags, you can definitely wash out the bags and let them air dry before freezing your next batch of waffles.

Did I mention how great these waffles are for a Valentine’s Day breakfast?!

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How to make

Double Chocolate Waffles

Yield: 10 -12 6" waffles

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

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!

Ingredients

• 2 cups all-purpose flour
• 1/3 cup cocoa powder
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups milk
• 3 eggs
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 5 ounces dark chocolate, chopped

Directions

1. Preheat a classic-style waffle maker (this is the thinner kind of waffle, rather than the thick Belgian-style).
2. 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.
3. 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!
4. Stir in the chopped chocolate just until it is evenly distributed.
5. 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.

Course : Breakfast

Cuisine : American

Recipe by Julie Grice

Author: Julie Grice

Hi, I'm Julie! I'm a freelance food writer and the blogger behind Savvy Eats. I live in the Twin Cities with my husband, and we're expecting our first child in 2015. In my food writing, I focus on food storage, canning and recipes that use preserves. When I'm not in the kitchen, you can find me cycling, reading outdoors, or working in my organic vegetable garden.