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Light and fluffy waffles are studded with mini chocolate chips for a delicious breakfast treat! Top these chocolate chip waffles with syrup or whipped cream and watch them become a family favorite.
I don’t know anyone who doesn’t love a good homemade waffle. Crisp on the outside, fluffy on the inside, with butter and syrup pooling in the little wells?
So, so good.
Add some melty chocolate chips into that equation and you’ve really got it made.
The base of the chocolate chip waffle recipe is one of my favorites. The texture and flavor is amazing and they always disappear in a flash.
Serve these for a fun weekend breakfast or whip them up for a holiday brunch. Your family is going to ask for them again and again!
Adding chocolate chips to waffles
There’s just something really great about a plate of homemade waffles topped with butter and syrup for a weekend breakfast.
And some chocolate chips and you’ve pretty much got the ultimate weekend breakfast treat.
Tossing some chocolate chips into your favorite waffle batter is one of the easiest ways to make your favorite weekend breakfast feel even more special.
When I’m adding chocolate chips to waffles or making chocolate chip pancakes, I always like to use mini chocolate chips.
Mini chocolate chips tend to disperse better through certain baked goods, such as chocolate chip cheesecake or chocolate chip bundt cake. So it makes sense that they work best in waffles, too!
You can totally use regular-size chocolate chips if that’s all you have on hand. Just keep in mind that they don’t always distribute as well.
How to make these chocolate chip waffles
Don’t be intimidated by the idea of making your own waffles. They’re way easier than you think!
Ingredients you’ll need
To make my chocolate chip waffles, you will need:
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 3/4 cups whole milk
- 1/4 cup melted and cooled unsalted butter
- 1/4 cup vegetable oil
- 1 tablespoon vanilla bean paste
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1 cup mini chocolate chips
Eggs are a really important part of this recipe; they give the waffles their light, fluffy texture. I don’t recommend trying to make this particular recipe egg-free.
This recipe uses a combination of butter and vegetable oil. If you don’t like using vegetable oil, you can use your preferred neutral-flavored oil instead.
Make sure you know how to measure flour correctly. Getting this step right will help your chocolate chip waffles come out perfect every time.
As I mentioned above, I prefer using mini chocolate chips in this recipe. If you only have regular chocolate chips, increase the amount to 1 1/3 cups.
Making these waffles
Before you start making the waffle batter, set your waffle iron to preheat according to the manufacturer’s instructions.
Using an electric hand mixer, beat the eggs in a large bowl on medium-low speed until they are frothy.
Add the sugar, increase the mixer speed to high, and mix until the eggs have tripled in volume, are pale yellow, and have slightly thickened. This will take 5-7 minutes.
Add the milk, melted butter, oil, and vanilla paste, mixing on high until just combined. Add the flour, baking powder, and salt and mix on low speed for about 30 seconds, until just combined.
Fold in the chocolate chips.
Lightly spray the hot waffle iron with nonstick spray. Add the batter to the waffle iron, close, and cook until golden brown. The amount of time this takes will vary depending on your waffle maker.
Once each chocolate chip waffle is done cooking, move them to a baking sheet in a low oven to keep them warm or place them on a wire rack to cool before storing.
Serve topped with butter and maple syrup or whipped cream. You could even top them with strawberry sauce, strawberry syrup, or raspberry sauce!
Storage and freezing tips
Chocolate chip waffles are a great thing to make ahead of time for breakfast during the week.
You can store the waffles in an airtight container or zip-top bag in the refrigerator for 3-4 days. You can also freeze them in an airtight container or zip-top freezer bag for up to a month.
To reheat the waffles, I recommend using a toaster oven or toaster, that way the outsides can crisp back up. They won’t be as perfectly crispy as they were fresh out of the waffle iron, but they’ll still be delicious!
If your toaster or toaster oven has a “from frozen” setting, you can use that to both thaw and reheat frozen chocolate chip waffles. If not, let them thaw in the fridge overnight before reheating them in the morning.
Chocolate Chip Waffles
Ingredients
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 ¾ cups whole milk
- ¼ cup unsalted butter melted and cooled
- ¼ cup vegetable oil
- 1 tablespoon vanilla bean paste
- 2 cups all purpose flour
- 4 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 1 cup mini chocolate chips
Instructions
- While making the waffle batter, preheat your waffle iron according to the manufacturer directions.
- In a large bowl with an electric hand mixer, beat the eggs on medium-low speed until frothy. Add the sugar, then increase the speed to high. Mix until the eggs are voluminous (they should triple in volume), pale yellow, and have thickened slightly, 5-7 minutes.2 large eggs, 2 tablespoons granulated sugar
- Beat in the milk, melted butter, oil, and vanilla paste on high just until combined. Add the flour, baking powder, and salt; mix on low speed until just combined, about 30 seconds. Fold in the chocolate chips.1 ¾ cups whole milk, ¼ cup unsalted butter, ¼ cup vegetable oil, 1 tablespoon vanilla bean paste, 2 cups all purpose flour, 4 teaspoons baking powder, ¼ teaspoon fine sea salt, 1 cup mini chocolate chips
- Lightly spray your waffle iron’s cooking surface with nonstick spray. Scoop batter onto the bottom surface. Be sure not to overfill the waffle maker. Close the lid and cook until golden brown; the time for this may vary depending on your waffle maker.
- Carefully remove each waffle from the iron; transfer cooked waffles to a baking sheet to keep warm in the oven or transfer to a wire rack to cool completely before refrigerating or freezing.
- Continue with remaining batter, greasing the waffle maker with additional oil as needed.
Notes
- If you do not have vanilla bean paste, you can substitute pure vanilla extract.
- I like to use mini chocolate chips when making pancakes because they disperse better throughout the batter. If you only have regular chocolate chips, you could increase the amount to up to 1 ⅓ cups.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
