Dark Chocolate Waffles

Buttermilk brings slight tang and moisture to the batter, while olive oil offers fruity richness. Choose a mild-flavored (not too peppery) type of oil for this.

Ingredients

Servings: 6

2 cups all-purpose flour

½ cup unsweetened cocoa powder

¼ cup (packed) brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

3 large eggs, separated

2 cups buttermilk

½ cup olive oil

1 teaspoon vanilla extract

6 oz. bittersweet chocolate (at least 70% cacao), finely chopped

Nonstick vegetable oil spray

Unsalted butter and warm pure maple syrup (for serving)

Preheat oven to 250°. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.

Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.

Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil, and keep warm in oven until ready to serve.

Serve waffles with butter and syrup.

Dark Chocolate Waffles

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