These Double Chocolate Waffles crisp up after cooking, while maintaining a tantalizingly soft, chocolatey interior. The berry topping puts them over the top! Perfect for a holiday breakfast or any time you’re feeling like something extra special.
2/3 cup flour
1/3 cup corn starch
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
6 tablespoons granulated sugar
1 cup milk
1/3 cup vegetable oil
1 1/2 teaspoons vanilla
1/2 cup mini chocolate chips
BERRY SAUCE & TOPPING
3 cups berries (see Notes below), diced if large
1/4 cups raspberry jam (you could use strawberry if you prefer)
2 tablespoons hot tap water
optional: powdered sugar to taste
cocoa powder for dusting
Start by making the berry sauce. Combine jam and warm water and whisk until combined. Add in the berries and gently stir until combined. Gently smash with a fork to break up larger berries an leave as chunky as you like. Depending on the sweetness of the berries, you can add a little powdered sugar if you’d like (see Notes below). Set berry sauce aside and make waffle batter.
Preheat a waffle iron.
Combine flour, cornstarch, cocoa powder, baking powder and soda, salt, and cinnamon. Use a whisk to combine.
In a separate bowl whisk together sugar, milk, oil, egg, and vanilla. Whisk for a minute so it gets a little frothy.
Slowly add the wet ingredients into the dry a little at a time, whisking to combine. Just stir until they’re combined and don’t overmix. Stir in the chocolate chips. This is a pretty thin batter, so don’t be expecting something that looks like a pancake batter. It’s supposed to be thin.
Lightly butter waffle iron. I have one with non-stick finish and I actually don’t grease mine at all. You may not need to. Place batter in and cook according to your iron. (See Notes below.)
- You’ll need about 3 cups of berries and you can use any combo you like. I decided to use a combo of fresh and frozen. I used 1 cup of fresh strawberries and then 2 cups of a frozen mix of blueberries, blackberries, and raspberries (thawed in the fridge before use). It worked great. If you need to, you can definitely use all frozen as well.
- I don’t add any powdered sugar to my topping; I think the jam adds plenty and I prefer it on the tart side to balance the sweetness of the waffles. However my husband likes it sweeter, so go with what you like! You might want to try the sauce on the waffles first and then just sprinkle powdered sugar on top if you’d like it sweeter.
Instead of pouring batter, use a ladle and spoon it in, making sure to stir the batter each time. Otherwise the chocolate chips won’t be distributed.It’s a little harder to tell when chocolate waffles are done because you can’t go so much on color. Go by smell and touch and realize that they will crisp up after they come off the iron.