Chocolate Chip Waffles Recipe

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For a special breakfast, there is nothing better than gooey chocolate chips inside fluffy waffles.

If you don’t have a waffle maker or a waffle iron, you don’t know what you’re missing. You certainly don’t know what you’re missing when it comes to these chocolate chip waffles. Is there a better combination of words than waffles and chocolate chips? Certainly not when it comes to breakfast food, and this recipe is proof of that.

We don’t know who the first person was who thought to put chocolate chips in waffles, but that person discovered something truly special. With this recipe, anyone with a proper waffle maker can whip up these fluffy and chocolaty waffles in no time. You don’t have to wait for a special occasion and you don’t have to get up early in the morning. Whenever you wake up in the morning and feel like chocolate chip waffles, this recipe is here for you and easy to execute. It’s just soft waffles mixed with sweet chocolate. What can go wrong?

Of course, on the topic of waffles, don’t think that chocolate chip is your only option. There is always the option of cooking up classic buttermilk waffles or authentic Belgian waffles. If you have specific dietary needs, there is always easy protein waffles or gluten-free waffles. Of course, if you want to try something new and a little adventurous, may we suggest hash brown waffles.

are Chocolate Chip Waffles Healthy?

Most people don’t cook up chocolate chip waffles thinking that they’re going to be the healthiest way to start the day. However, with unsalted butter and a limited amount of granulated sugar, and semi-sweet chocolate chips these waffles aren’t so bad from a health perspective. Part of the idea is that the waffles will be tasty enough to not require extra butter, syrup, or anything else that could add any extra fat or sugar to the meal. You can also consider using whole wheat flour, almond milk, or reducing the sugar in the recipe to make these waffles a little healthier.

Patience Means perfect

Ideally, you want to cook chocolate chip waffles on a day when you’re not in a rush. That’s why we can’t make waffles every day. Showing a little bit of patience will help ensure these waffles come out perfect. For instance, once you’ve combined all of the ingredients together, allow the batter to sit out for 20 to 30 minutes. This will lead to better texture and consistency in the waffles. Similarly, don’t over whip the batter. It’s okay for there to be a few lumps.

While you’re waiting for the batter to rest, it’s a good idea to preheat the waffle iron. This will help prevent the waffle from sticking and get it to a nice golden brown color. Also, keep an eye on the clock while you’re cooking. The first couple of waffles may not be perfect, but that’s okay. Just adjust the cooking time inside the waffle iron accordingly until your waffles start coming out perfectly cooked every time.

INGREDIENTS

• 1/2 cup unsalted butter cut into pieces
• 1 3/4 cups milk
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup semi-sweet chocolate chips

INSTRUCTIONS

Melt

Combine butter and milk, heat until butter melts. Mix in vanilla.

Whisk

Beat eggs until fluffy, then add the milk mixture.

Mix

Stir in dry ingredients and let the batter rest for fluffier waffles.

Bake

Fold in chocolate chips, pour batter into waffle iron, and cook until crisp.

Serve

Enjoy your delicious chocolate chip waffles hot off the iron!

Devour!

FAQs & Tips

Serving Suggestions

Chocolate chip pancakes alone are a great breakfast. But if you want something extra on the side, consider microwave bacon or baked brown sugar bacon. You can also consider easy sweet potato hash browns or soft scrambled eggs as a complement to waffles. Finally, if you have some time while waiting for the batter to rest, you may be able to whip up a healthy green smoothie or a delightful strawberry smoothie to drink while eating your chocolate chip waffles.

Print

Chocolate Chip Waffles Recipe

For a special breakfast, there is nothing better than gooey chocolate chips inside fluffy waffles.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 24 minutes minutes

Servings 8

Calories 403kcal

Author FoodFaithFitness

Ingredients

• 1/2 cup unsalted butter cut into pieces
• 1 3/4 cups milk
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup semi-sweet chocolate chips

Instructions

• Melt the butter with milk in a microwave-safe bowl for 90 seconds or until the butter is fully melted. Stir to combine.
• Whisk the vanilla into the milk and butter mixture. In a separate large bowl, beat the eggs until fluffy, then blend in the milk mixture.
  
  
  
  
  
  
  
• Combine the flour, baking powder, salt, and sugar in the egg mixture, stir until just mixed. Allow the batter to rest for 5 minutes (secret to fluffier waffles).
  
  
  
  
  
  
  
• Preheat the waffle iron. Fold the chocolate chips into the batter, then cook the waffles according to your waffle iron’s instructions. You want them golden and crisp.

Nutrition

Calories: 403kcal | Carbohydrates: 41g | Protein: 8g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 188mg | Potassium: 462mg | Fiber: 3g | Sugar: 13g | Vitamin A: 512IU | Calcium: 181mg | Iron: 3mg

The post Chocolate Chip Waffles Recipe appeared first on Food Faith Fitness.

References:

Frequently Asked Questions

What is an Organic Food Producer?

Organic food producers produce organic foods that are free from pesticides and other chemical fertilizers. These foods include fruits, veggies, grains, and dairy goods.

When crops are naturally nurtured, organic food production can be achieved. This includes soil preparation, pest control, and crop rotation.

To be organic, an agricultural product must meet the strict criteria of USDA (United States Department of Agriculture).

These guidelines will ensure that consumers have safe, healthy, and nutritious food.

Organic food has many benefits, including lower pesticide residues and higher levels of heavy metal contamination as well as better nutrition and flavor.

USDA Certified Organic products must be labeled with the seal "USDA certified organic".

This certification signifies that the product meets all standards set by the National Organic Program.

Organic food is not only healthier for us, but also protects our environment.

Organic farming techniques conserve water and land. Organic farming techniques also help to reduce greenhouse gas emissions which contributes to climate change.

Organic agriculture uses fewer chemical inputs and pollutes less.

It also improves air quality because harmful gases like ammonia and nitrates are less likely to build up in the atmosphere.

There are many types of organic farming, including conventional, regenerative, agroecological, and permaculture.

Conventional farming is the use of synthetic inputs like pesticides or fertilizers.

Regenerative farming is the use of compost, cover crops, or green manures to improve soil health. It also promotes biodiversity.

Agroecology is concerned with sustainable relationships between humans, plants, animals, and the environment.

Permaculture encourages self sufficiency by designing systems that mirror nature.

What is inorganic?

Organic food is made without pesticides or artificial fertilizers. These chemicals could cause health problems for those who eat inorganic food.

Organic food is organically grown without the use of harmful chemicals such as pesticides or herbicides. These chemicals can be harmful to both animals and people.

Inorganic food includes meat, fish, eggs, milk, cheese, butter, yogurt, honey, grains, vegetables, fruits, spices, and herbs.

Organic refers to how an agricultural product was grown. Organic farming, for example, uses natural methods and soil amendments in order to grow crops. Conventional farming, however, uses pesticides and synthetic fertilizers.

The U.S. Department of Agriculture (USDA) must set strict guidelines for organic foods. According to the National Organic Program Standards, all certified organic food must be free from prohibited materials such as antibiotics, growth hormones, genetically modified organisms (GMOs), and industrial solvents. Organic food must not contain toxic chemicals, petroleum-based fertilizers or sewage sludges.

What are organic foods?

Organic produce is grown without pesticides, synthetic fertilizers, sewage sludge, irradiation, genetic engineering, or confinement feeding. No growth hormones are used, and there is no animal testing. These crops are allowed to grow naturally, so farmers do not use chemicals to prevent weeds or pests.

Organic farming practices can also preserve soil quality by reducing erosion, and conserving water resources. Organics have more nutrients than traditional food, which makes them better for our health. Organic products have a higher fiber content and are lower in calories and fat than conventionally manufactured ones.

How do you know if your food is organic?

Ask any chef and he will tell you that fresh ingredients are the most important thing. That's because when we eat well, we feel better.

The same is true of our food. We can identify exactly where and how organic foods were grown when we purchase them. We also know that organics were not treated with harmful chemicals.

Organic foods are produced without using synthetic pesticides, fertilizers, hormones, antibiotics, or genetically modified organisms (GMO). Organic farmers aren't allowed to use these substances.

However, organic farming is not an easy task. There are plenty of ways to grow them safely.

Many people refer to organic agriculture as sustainable agriculture. This means that organic farming does not use as many resources as conventional methods, but it still provides the essential nutrients needed to sustain life.

Organic farming methods include crop rotations, composting manure and cover cropping. These techniques reduce soil erosion and increase water quality.

They also reduce chemical contamination of waterways. Local farms can be found in cities that raise organic produce.

There are two types of certification programs for organic products. One is certified under the USDA National Organic Program. The other is certified independently by certifying authorities. Both require strict adherence to organic standards.

Certified organic products may bear the USDA seal or the symbol O Seal, which indicates that the product meets federal requirements.

Statistics

• Nutrients like omega-3 fatty acids were up to 50 percent higher in organic meats and milk than in conventionally raised products.[3] (en.wikipedia.org)
• To provide the highest quality products and services to every customer, with a dedicated workforce that puts the customer first and takes the extra step to achieve 100% customer satisfaction and loyalty. (hollinsorganic.com)
• Cosmetic brands such as Laurel and Rose Mira are 100 percent organic and have a wide array of skincare products. (en.wikipedia.org)
• When packaged products indicate they are “made with organic [specific ingredient or food group],” they contain at least 70% organically produced ingredients. (usda.gov)

External Links

[TAG34]

• eCFR Home

[TAG36]

• Occupational Pesticide Exposures and Cancer Risk: A Review: Journal of Toxicology and Environmental Health, Part B: Vol 15, No 4


• Genetically modified foods: safety, risks and public concerns--a review - Journal of Food Science and Technology

[TAG39]

• Organic food and the impact on human nutrition: A comparison of the status-quo and potential research - ScienceDirect


• Technical Note: Simultaneous vitamin and carotenoid analysis of milk from total mixed-ration-fed cows is optimized for xanthophyll detection. ScienceDirect

[TAG42]

• USDA

How To

Organic foods: Are they safer and more nutritious?

Organic foods are made without the use or synthetic fertilizers. They are grown naturally without artificial inputs such pesticides and herbicides. Organic farming practices include crop rotation and cover crops, the composting of animal manure, the recycling of wastewater, as well as integrated pest management (IPM).

The USDA National Organic Program (NOP), established in 2002 to regulate production, handling and processing of organic products sold in the United States. NOP regulations make sure that organic agricultural product conforms to the Federal Food, Drug, and Cosmetic Act. Additionally, organic products must not contain prohibited substances like pesticide residues or genetically modified organisms.

In the U.S., there are two types of certification programs available for producers who want their products labelled "organic": one for farmers and ranchers and another for manufacturers. Both programs require audits of operations each year to ensure that they are meeting strict standards. There are several certifying organizations that offer these services. These include the CCOF Certified Organic Farmers & Ranchers as well as Quality Assurance International and the American Grassfed Association. All three organizations provide third-party verification of farms' adherence to strict guidelines regarding environmental stewardship, labour practices, and livestock care.

According to USDA's Economic Research Service (ERS), organic agriculture accounted in 2013 for $4.7 Billion in sales. It was a 23 percent rise in retail spending for certified organic products since 2009. The number of grocery stores that sold organic products increased 12 percent over the same period. Spending on organic produce was up 29 percent, but only 1 percent on meat, seafood, eggs, and dairy.

Organic food is more expensive, but consumers believe its quality is worth the extra cost. Consumer Reports' 2015 survey found that 88% of respondents would spend more on organic food if it had higher nutritional values. Health Affairs also published a study showing that organic foods are less likely for people to get heart disease, diabetes, cancer, or obesity.

Although there is no evidence eating organic foods prevents or treats any diseases, some studies suggest that consuming them might improve overall health by reducing exposure to specific contaminants and pesticides. In 2010, a review that included 31 studies concluded that organically-raised beef had lower levels of parasites and toxic chemicals than conventionally reared beef. Similar conclusions were reached in a separate analysis of 11 other studies published in 2012.

The Environmental Working Group's 2014 report examined data from the Department of Agriculture’s Agricultural Marketing Resource Center. It found that foodborne illnesses caused by E.coli, salmonella and listeria monocytogenes and verotoxin producing E.coli O157:H7 declined when organic and non-organic chickens, meat, lamb, dairy, and cheese were compared. After 2006, when USDA required stricter organic standards in animal raising for human consumption, the group noted that E.coli O157 was less common among children and adults.

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