- 1/2 cup plus 2 Tbl all purpose flour
- 1/3 cup unsweetened cocoa
- 1/4 cup cornstarch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp espresso powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/3 cup melted butter, unsalted
- 1 XL egg, room temperature and separated
- 1/2 cup plus 2 Tbl sugar
- 1 1/2 tsp chocolate extract
- 1 cup semi-sweet chocolate chips
- In a bowl beat the egg whites until stiff peaks form. Set aside.
- In a food processor add the chocolate chips and pulse several times until it forms small chocolate granules.
- In a medium bowl, combine the flour, espresso powder, cocoa, cornstarch, baking powder, baking soda, chocolate chip granules and salt; mix well.
- In another bowl whisk the milk, butter, egg yolk, sugar, and chocolate extract.
- Add the liquid mixture to the dry and mix just until incorporated. You don’t want to over work this. A few streaks of flour/cocoa is OK.
- Gently fold in the egg white until combined. Do not deflate the egg whites. This is what will give your waffles that light texture.
- Let the batter sit for 30 minutes.
- Heat a waffle iron.
- Follow the directions on your waffle iron to cook the waffles.
- Serve immediately hold in a 200 degree oven, directly on the rack. I would not recommend stacking them as they are heavy and may get smushed or soggy on the plate.
- To freeze, allow to cool completely and wrap in plastic wrap. To reheat just place frozen in the toaster.
If you don’t have chocolate extract I HIGHLY suggest putting it on your MUST HAVE list! chocolate extract
Espresso powder is DEFINITELY a must-have if you make anything chocolate! espresso powder