If you want an indulgent way to start your morning, these chocolate chip waffles are dessert-level breakfast perfection. They bake up with crisp, golden edges, a tender, fluffy interior, rich buttery flavor, and pockets of melty chocolate throughout.
This recipe is quick and approachable: one bowl, a few minutes to mix, and the waffle iron does the rest. It’s a favorite for birthday or holiday breakfasts, and it’s great for brunch entertaining when you want an easy but impressive treat.
Chocolate Chip Waffle Ingredient Highlights
I prefer unsalted butter to control the seasoning, but salted butter will work if you omit the added salt. Light brown sugar gives a mild molasses note; use dark brown sugar if you want a deeper flavor.
Any milk works here—dairy at any percentage or an unsweetened plant milk—so choose what you have on hand. Dark chocolate chips provide contrast, though milk or semi‑sweet chips are delicious as well.
Waffles with Chocolate Chips Tips and Tricks
How to Make Chocolate Chip Waffles at Home
Melt the butter on the stove or in 30‑second intervals in the microwave, stirring until fully melted. Let it cool briefly so it won’t scramble the egg when mixed into the batter.
This batter comes together in one bowl with a whisk. Combine the dry ingredients—flour, brown sugar, baking powder, and salt—then add the egg, milk, vanilla, and cooled melted butter. Whisk until smooth and use a spatula to scrape and incorporate any flour clinging to the bowl.
Gently fold in the chocolate chips so they distribute evenly without overworking the batter. Every waffle iron differs, so use these general tips for consistent results:
- Preheat the waffle iron fully before adding batter to ensure crisp edges.
- Spray the grids with cooking spray or brush lightly with oil or melted butter right before adding batter to prevent sticking.
- Pour a moderate amount of batter—don’t overfill the iron to avoid overflow. On many irons, just under ½ cup per waffle is a safe starting point.
Serving Your Chocolate Chip Waffles from Scratch
These waffles are sweet enough to enjoy on their own, but a light dusting of powdered sugar, a drizzle of maple syrup, or a dollop of whipped cream elevates them beautifully. For a balanced plate, serve alongside savory items such as fried eggs or breakfast potatoes.
How to Store and Reheat Leftover Waffles
Store cooled waffles in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer in a zip-top bag for up to 3 months.
To reheat, place waffles on a baking sheet in a 350°F oven for about 5 minutes or until warmed and crisped. You can microwave a waffle for 30–45 seconds, but the microwave can make them slightly soft or rubbery if overdone.
When reheating, avoid stacking waffles so they heat evenly. If frozen, thaw overnight in the refrigerator before reheating, or reheat straight from frozen for a few extra minutes in the oven.
You can also keep prepared batter refrigerated for 3–5 days in a sealed container and cook fresh waffles as needed.
Crispy Chocolate Chip Waffles
Marley Goldin
Equipment
-
Waffle Iron
Ingredients
- 1 ¼ cup all-purpose flour
- 3 tablespoons light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup milk of choice
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter, melted
- ¾ cup chocolate chips (dark, milk, or semi‑sweet)
- Cooking spray or oil for waffle iron
Instructions
- Preheat the waffle iron. Melt the butter and let it cool slightly.
- In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
- Add the egg, milk, vanilla, and melted butter. Whisk until smooth and scrape the sides of the bowl to incorporate all dry bits.
- Fold in the chocolate chips gently.
- Spray the hot waffle iron and add batter (about just under ½ cup per waffle, depending on your iron). Cook according to your waffle iron’s instructions until golden and crisp. Repeat with remaining batter and serve hot with syrup or toppings of choice.