Chocolate Chip Waffles

Yield: 6 servings (serving size: 1 waffle)

Ingredients

• Cooking spray
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups fat-free milk
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract
• 1 large egg yolk
• 1 large egg white
• 1 tablespoon sugar
• 1/2 cup semisweet chocolate minichips
Preparation

Coat a waffle iron with cooking spray, and preheat.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl. Place milk, butter, vanilla, and egg yolk in a bowl; stir with a whisk. Add to flour mixture, stirring until blended. Beat egg white and sugar with a mixer at high speed until stiff peaks form. Fold into flour mixture. Fold in minichips.

Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter.

Version 2

Ingredients

• 1 3/4 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/8 teaspoon fine salt
• 2 large eggs, at room temperature
• 1 large egg white, at room temperature
• 1 1/2 cups milk, at room temperature
• 1/2 teaspoon pure vanilla extract
• 1/4 cup unsalted butter, melted, plus more for brushing the iron
• 1/4 cup sugar
• 1 cup mini-chocolate chips
• Serving suggestions: Maple syrup, jam, fresh fruit, or yogurt, or ice cream for dessert

Directions

Preheat a waffle iron to medium-high.
Whisk the flour, baking powder, and salt in a large bowl.
Separate the 2 eggs and put all the whites in a large bowl.

In a large liquid measuring cup or medium bowl, whisk the egg yolks, milk, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter.

Whip the egg whites with a hand-held electric mixer or whisk, until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Fold a third of the egg whites into the batter to lighten the base, then fold in the remaining whites. Gently fold in the chocolate chips.

Brush the inside surface of the iron with butter. Pour in enough batter to barely fill each hole of the waffle iron; the amount will vary depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Close and cook until crisp and the waffle iron stops steaming, about 5 minutes. Serve as the waffles come off the iron or transfer to a rack set on a pan in preheated 200 degree F oven to keep warm. Repeat with the remaining batter.

(If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.)

Serve the waffles with syrup, jam, fresh fruit, or yogurt. Or turn into a dessert with a scoop of ice cream.

Version 3
Light n' Fluffy Buttermilk and Chocolate Chip Waffles

• 1 1/2 cups all-purpose flour
• 5 tablespoons powdered buttermilk
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup milk
• 1/4 cup heavy cream
• 2 egg yolks
• 1/4 cup butter, melted
• 2 egg whites
• 1 cup miniature semisweet chocolate chips

1. In a large bowl, mix the flour, powdered buttermilk, baking powder, and baking soda. In a separate bowl, whip the cream using an electric mixer; stir in milk, egg yolks, and melted butter. Stir the milk mixture into the dry ingredients until smooth. In a clean glass or metal bowl, whip egg whites to stiff peaks. Fold the egg whites and chocolate chips into the batter using a rubber spatula or wooden spoon.

2. Preheat a waffle iron, and coat with cooking spray. Spoon batter onto the hot iron, and cook until there is no longer steam coming out and the waffles are light brown.

Version 4

Chocolate Chip Waffles

(adapted from Food Network Kitchens)

1 3/4 cups all-purpose flour
1 3/4 tsp. baking powder
1/8 tsp. salt
2 large eggs, at room temperature
1 large egg white, at room temperature
1 1/2 cups milk, at room temperature
1/2 tsp. vanilla extract
1/4 cup unsalted butter, melted, plus more for brushing the iron
1/4 cup sugar
1 cup mini-chocolate chips

Directions:

Whisk the flour, baking powder, and salt together in a medium bowl.

Separate the 2 eggs and put all of the egg whites (3 total) in a large bowl.

In a large liquid measuring cup or bowl, whisk together the egg yolks, milk, vanilla and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over-mix the batter.

Whip the egg whites with an electric mixer until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Fold a third of the egg whites into the batter to lighten the base, then fold in the remaining whites. Gently fold in the chocolate chips.

Preheat a waffle iron to medium high. Brush the inside surface of the waffle iron with melted butter. Pour in enough batter to barely fill each hole of the waffle iron (keeping in mind that the batter will spread once the lid is closed). Close the iron and cook until crisp and the waffle iron stops steaming, about 5 minutes. Serve as the waffles come off the iron or transfer to a dish in the oven heated to 200 degrees F. Repeat with the remaining batter.