Chocolate–Chocolate Chip Waffles

The King Arthur Flour Company

These decadent dessert waffles are so light and crispy it’s hard to believe they’re made with sourdough and whole wheat. We love the waffles with heaps of whipped cream and fresh raspberries, but try them with your favorite chocolate accoutrements: coffee ice cream, hot fudge, brandied cherries—in fact, what doesn’t go with chocolate?

ingredients

Instructions

To make the levain: The night before you make the waffles, or early in the morning if you’re planning to have them for dinner, weigh 4 ounces of sourdough starter into a medium bowl. Stir in the buttermilk and whole wheat flour, and mix until thoroughly combined. Cover the bowl and set it aside for at least 8 hours.

To make the batter: When you’re ready to make the waffles, stir the cocoa, baking soda, salt and cinnamon in a small bowl; you may need to sift it if your cocoa is lumpy. In a separate bowl, whisk the eggs with the melted butter, sugar and vanilla. Add the cocoa mixture to the egg mixture and stir well; then add the cocoa-egg mixture to the sourdough mixture all at once. Stir the batter thoroughly; you don’t want any streaks of unmixed sourdough in your batter. When the mixture is completely homogenous, stir in the chocolate chips.

To bake the waffles: Bake the waffles in a preheated iron until the steam stops coming out the sides, 3 to 5 minutes. The waffles will feel a little flabby coming out of the iron, but they will crisp up quickly after you remove them. These are especially nice made in a Belgian waffle iron—light and lacy, but with a dark, rich flavor.

Nutrition information: 4g whole grains, 186 cal, 8g fat, 4g protein, 12g complex carbohydrates, 15g sugar, 2g dietary fiber, 40mg cholesterol, 201mg sodium, 176mg potassium, 28RE vitamin A, 1mg iron, 31mg calcium, 94mg phosphorus, 9mg caffeine.

makes: 14 (4-inch square) Belgian waffles

serving size: 1 waffle, 69g