So I bought a waffle maker about a month ago. I had absolutely no need for one; I already had one in perfectly good working condition. I hate to admit it but I fell victim to Williams Sonoma’s advertising stunts that they break out around Christmas and somehow their catalog convinced me that I needed a “smart waffle maker.” Whatever that means.
The restaurant where I worked a few years ago had a similar, if not the same one, and I was always captivated by the perfectly square, deep-dish look of those waffles. I frequently told myself that one day I would have a waffle maker like that. So when Black Friday came around this year and deals were abound, I traded out my poor old simple waffle maker for a smart one… so I guess that meant I should probably make some waffles.
I will say that they are waffles you should only make when you are craving decadence. The taste resembles chocolate cake entirely but translated into a fluffy, chewy, and crispy waffle texture. The buttermilk is what makes these really stand out. When combined with the baking powder and baking soda the resulting chemical reaction makes for a batter completely filled with air bubbles. Add in whipped egg whites and you’ve got amazingly light-as-air waffles. A combination of cocoa powder and lots of chopped dark chocolate creates an deep chocolate flavor while olive oil adds an earthy tone that keeps the waffles from becoming sickly sweet. They taste fantastic with the classic butter and maple syrup combo but I expect that I’ll be eating them for breakfast with a swipe of peanut butter many times this week. Or maybe this peanut butter caramel sauce… now that would be interesting…
Chocolate Buttermilk Waffles
From Mast Brothers Chocolate Cookbook via Bon Appetit Magazine
2 cups all-purpose flour
½ cup cocoa powder
¼ cup packed light brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 eggs, separated
2 cups buttermilk
½ cup olive oil
1 tsp. vanilla extract
6 oz. finely chopped bittersweet chocolate
butter and syrup for serving
Preheat the oven to 250 degrees (this is for keeping the waffles warm while waiting for others to finish). In a large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Once combined, make a well in the center and add the egg yolks, buttermilk, olive oil, and vanilla extract. Use a fork to mix the liquid ingredients together, gradually incorporating the dry ingredients in the bowl. Switch over to a rubber spatula to give the batter a final mix, making sure there are no more spots of dry ingredients.
Using an electric mixer or a metal whisk beat the egg whites until they form soft peaks. Fold the egg whites into the waffle batter and then carefully fold in the chocolate.
Heat up your waffle iron and cook according to the irons instructions. For mine, I used a half-cup of batter for each waffle. Place the cooked waffles on a sheet pan and keep warm in the oven until all of the waffles are made. Serve with butter and maple syrup.