Chocolate Chip Belgian Waffles — big, fluffy waffles studded with chocolate chips. A simple Sunday brunch that tastes indulgent and looks beautiful on the plate.
Presentation matters. A thoughtful garnish or a careful arrangement elevates a dish, adds color, and makes the meal feel more complete. Even at home, a little attention to plating makes a big difference; at a restaurant, it’s often expected.
Recently I tried a new Cajun-themed spot that opened midweek. The location used to be a long-standing neighborhood bar and the new owners promised a rock-and-roll atmosphere with Cajun flavors. On our first visit the food left me underwhelmed. My partner ordered blackened chicken over pasta; the dish arrived with plain pasta topped by dry chicken and no vegetables or garnish. My andouille sandwich featured diced sausage and heavy cheese, but lacked the promised po-boy sauce. Dicing sausage for a sandwich means uneven bites—some meaty, some not—and for me, a split link with intact length works better.
The restaurant was just a few days in, so I’ll give them another chance. I wasn’t trying to be pretentious; I simply had high hopes for a quality Cajun option nearby. In the meantime, if you want a classic home-cooked Cajun favorite, try New Orleans-style red beans and rice.
Back to breakfast: on a cool, breezy Sunday I made Belgian waffles filled with chocolate chips and garnished with a few extra chips on top. They’re light, tender, and perfect with butter, syrup, or fresh fruit.
Chocolate Chip Belgian Waffles
Ingredients:
- 4 cups all-purpose flour, sifted twice
- 2 teaspoons baking powder, sifted twice
- 10 large eggs
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup semi-sweet or bittersweet chocolate chips
Preparation:
Preheat your waffle iron according to the manufacturer’s instructions.
Sift the flour and baking powder together into a medium bowl, then sift once more for a light texture. Whisk to combine and set aside.
In the bowl of a stand mixer, beat the eggs and sugar with the paddle attachment on medium-high speed for 6 to 8 minutes, until the mixture is pale and thick.
Add the vegetable oil and melted butter and continue beating on medium-high for 2 minutes. Add the vanilla and mix until just combined.
Reduce the mixer speed to low and gradually add the sifted flour mixture, mixing only until combined—do not overmix.
Fold in the chocolate chips gently with a large spatula.
Lightly coat the waffle iron with non-stick spray. Using a ladle, pour batter to just cover the waffle grid, close the iron, and cook until golden brown and cooked through (time will vary by waffle iron, typically 2–4 minutes). Serve warm.
These waffles are delightfully tender inside with crisp edges. If you prefer thinner breakfast items, a crepe might be more your style, but for anyone craving thick, fluffy waffles dotted with chocolate, this recipe delivers. Top them with maple syrup, whipped cream, fresh berries, or an extra sprinkle of chocolate chips for a brunch-worthy finish.