Monday, January 9, 2017

Chocolate Waffles with Peanut Butter Chips

Apologies in advance for anyone who came here hoping for a salad today.

This...this is very much the opposite of salad.

But, also! It's probably the most delicious recipe you can ever imagine, especially if you are like me and are a chocolate and peanut butter FANATIC.

Look, I understand if you're mad because it's January and we are all supposed to be collectively "eating better and exercising more." I would like to argue, however, that this IS eating better. New England got it's first big snowstorm of the year and that always gives me an itch to cook and bake. And that is a very, very good thing, considering these Chocolate Waffles with Peanut Butter Chips were the result.

These waffles walk the line between breakfast and dessert and that is a wonderful thing. A bit of cocoa powder is all it takes to make a classic waffle a CHOCOLATE waffle, and honestly I'm kind of wondering why we haven't made chocolate waffles more often? Why have we been denying ourselves this magical combination for so long?

The batter for this recipe is rich and slightly sweet. When these waffles first come out of the waffle iron, they are a bit more tender, delicate and softer than a traditional waffle. The amazing thing, though, is that as the waffles cool on a wire rack, a crust begins to form developing that irresistible crunch we crave in our waffles. It's magic!

The melty, salty peanut butter chips are an extra special touch that take a simple recipe over the top. I know, I know.

Bonus! This recipe makes enough waffles for today plus a batch to freeze and reheat whenever you want an extra special breakfast! Just pop them in the toaster right out of the freezer and thy will be just as crispy and delicious as the day you made them. That's my kind of meal planning :-)

Here's what you need for Chocolate Waffles with Peanut Butter Chips* (Print Recipe!)

1 1/2 cups all purpose flour
1 1/3 cups granulated sugar
1/2 cup unsweeted cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk (whole, low fat, or skim should all work)
3/4 cups + 2 tablespoons vegetable oil
1 teaspoon vanilla extract
2/3-3/4 cups peanut butter chips

Here's what you do

Preheat waffle iron according to manufacturer directions.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt. Whisk well to ensure no clumps remain (if necessary, sift your cocoa powder before adding to the bowl).

In a medium bowl, beat the eggs until frothy. Whisk in the milk, vegetable oil, and vanilla. Add the wet ingredients all at once to the dry. Gently stir until just combined - do not overmix. When only a few dry bits remain, add the peanut butter chips and stir.

Add about 1 cup of batter to the center of your iron (depending on your iron, you may need to adjust the amount of batter to prevent overflow. Again, follow the manufacturer instructions). Cook on medium heat until the lid easily pulls away from the bottom. If the lid sticks a bit and the sides of the iron are still releasing steam, the waffles likely need a little more time to cook.

Carefully remove the waffles from the iron and place on a wire cooling rack. While they cool, the waffles will crisp up on the outside. Serve with butter and maple syrup.

Note: If you are not eating the waffles right away, after cooling for a few minutes on the rack, transfer to a baking sheet in a 200 degree oven to keep warm. The waffles also freeze well. Cool completely before storing in a zip-top bag or freezer safe container. Warm waffles in the toaster right from the freezer when ready to eat.

*Recipe from the Joy of Cooking cookbook

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