Ingredients
-
2 cups all-purpose flour
-
1 cup semi-sweet chocolate chips (I used Ghirardelli dark) or 1 cup dark chocolate chips (I used Ghirardelli dark)
-
2 teaspoons granulated sugar
-
1 tablespoon baking powder (yes really this much)
-
1/2 teaspoon salt
-
1/2 teaspoon cinnamon
-
1 2/3 cups 2% low-fat milk
-
1/3 cup unsalted butter, melted
-
2 extra large eggs, lightly beaten (I actually prefer Jumbo)
Instructions
- Heat a waffle iron according to your manufacturer's instructions. Be sure to grease it well; again - according to the instructions.
- Mix the dry ingredients together with a whisk, stirring in the chocolate chips last.
- Add in the milk, then the slightly cooled melted butter.
- Add the eggs and stir, just enough to combine - there might be a few lumps in the batter; you just don't want any dry patches or big lumps.
- Pour the amount of batter specified for your waffle iron onto the preheated waffle iron and cook according to your instructions or until the steaming stops.
- For softer waffles, cook less time, for crispy waffles, cook longer.
- In general, if the steaming has dramatically slowed down and you can easily open the waffle iron to remove the waffle without it sticking, it is most likely done.
- Serve as is or with butter or powdered sugar or syrup - whatever you prefer.