Chocolate Waffles
Modifying baked goods to change the flavor profile is not always challenging. For small modifications, it may be as simple as swapping one extract for another or changing a spice combination. When ingredients have the potential to change the consistency of the batter or dough, it may require more adjustment as well as some trial and error.
Waffles are dependent on a certain level of moisture and a combination of fats, sugar, starch, protein, and leavening to achieve the classic crisp exterior and a fluffy interior. Despite my kids' insistence that chocolate improves any recipe, I had been attempt a chocolate waffle. Cocoa powder adds starch and absorbs moisture, but lacks the structural component that gluten in flour provides.
My go-to waffle recipe is from Stella Parks, who often suggests variations, but there was no chocolate offering from her. I'm not a fan of overly rich waffles, but I stumbled across a recipe from Alton Brown that seemed to fit the bill. As written, it was close, but the chocolate chips were a bit over the top and my daughter complained it was too salty. A few tweaks later, and we have a winner. I make this on my Breville Belgian waffle maker and easily get 8 waffles from one batch. They freeze well. To prevent them from burning in the toaster given the high sugar content, I thaw them with a 30-second zap in the microwave and then a quick toast to crisp them up a bit. My kids like them with maple or chocolate syrup, but they are fine without any adornments as well. My take on the recipe is below.
Ingredients:
200 g all purpose flour
50 g sugar
40 g cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs, beaten
4 tablespoons butter (melted and cooled)
5 g vanilla extract
450 g buttermilk (room temperature)
Instructions:
Sift flour, cocoa powder, baking powder, baking soda, and salt into a large bowl and whisk to combine.
In a large measuring cup or bowl, add the buttermilk, beaten eggs, butter and vanilla.
Add the buttermilk mixture and melted butter to the dry ingredients and slowly whisk until combined. Lumps are okay, but dry flour is not. Let the batter reset for 5-10 minutes. If you haven't preheated your waffle maker earlier, now is a good time to do so.
Cook per the waffle maker instructions, then remove the cooked waffles to a rack. The waffles can be kept warm in a 200 °F oven.
