Chocolate Waffles

Breakfast or dessert? These chocolate waffles blur the line, and that’s the point. A modest amount of cocoa and brown sugar gives them a gentle chocolate flavor without making them overly sweet, so they still work under a pour of maple syrup.

Cake flour is the smart choice here. Lower in protein than all-purpose, it keeps the waffles tender and light inside while they crisp on the outside in the iron.

A small splash of rum and a good hit of vanilla round out the flavor, adding warmth and depth that plain cocoa alone wouldn’t bring.

Don’t overmix the batter. Stir just until combined, lumps and all; overworking builds gluten and gives you tough, dense waffles instead of crisp, fluffy ones.

Top them however you like: fresh berries and whipped cream for dessert, or butter and syrup for breakfast. A dusting of powdered sugar never hurts.

Kitchen Tips

• Don’t overmix; a few lumps in the batter is fine and keeps the waffles tender.
• Make sure the iron is fully preheated so the outsides crisp and the waffles release cleanly.
• Keep finished waffles warm and crisp in a low oven, right on the rack, while you cook the rest.

Variations

• Fold a handful of chocolate chips into the batter for double chocolate.
• Swap the rum for espresso or a little orange zest.
• Top with sliced banana and a drizzle of chocolate or peanut butter.