Chocolate Chip Waffles

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.

Prep Time 10

Cook Time 20

Total Time 30

Servings large 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

US Customary - Metric

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.