Instructions

1. In a bowl beat the egg whites until stiff peaks form. Set aside.
2. In a food processor add the chocolate chips and pulse several times until it forms small chocolate granules.
3. In a medium bowl, combine the flour, espresso powder, cocoa, cornstarch, baking powder, baking soda, chocolate chip granules and salt; mix well.
4. In another bowl whisk the milk, butter, egg yolk, sugar, and chocolate extract.
5. 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.
6. Gently fold in the egg white until combined. Do not deflate the egg whites. This is what will give your waffles that light texture.
7. Let the batter sit for 30 minutes.
8. Heat a waffle iron.
9. Follow the directions on your waffle iron to cook the waffles.
10. 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.
11. To freeze, allow to cool completely and wrap in plastic wrap. To reheat just place frozen in the toaster.