Overnight Chocolatey-Chip Yeasted Waffles
Ingredients
- 1 1/2 cup whole milk, room temperature
- 6 tablespoons butter, melted, cooled
- 1 tablespoons sugar
- 3/4 teaspoons kosher salt
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 .75 ounces packet active dry yeast
- 1/2 cup semisweet chocolate chips
Instructions
- In a large bowl (the batter will double in size), combine all ingredients except the chocolate chips. Whisk until combined (the batter will be lumpy).
- Cover the bowl securely with plastic wrap and let the batter rise in the fridge overnight, or at least 8 hours.
- When risen, set the batter on the counter for at least 30 minutes prior to cooking and stir in the chocolate chips.
- Preheat the waffle iron and spray with nonstick cooking spray.
- Scoop ⅓ cup of the batter into the center of the iron and close the lid.
- Bake until golden brown—about 5 minutes. Repeat with the remaining batter.
- Serve immediately, or keep in a warm oven until ready to serve. Serve with butter and a generous amount of maple syrup.
Notes
Photography by Rachel Johnson
