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Chocolate Waffles

To make cookie-size chocolate waffles, spoon a tablespoon of batter in the middle of each waffle grid. Bake the waffles on the iron's lowest setting so they don't burn before fully cooking.

  • Yield: Makes about 18
Chocolate Waffles

Source: Martha Stewart Living, June


  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 8 ounces semisweet chocolate
  • 8 tablespoons (1 stick) butter
  • 4 large eggs, separated
  • 2 cups heavy cream
  • 3 tablespoons pure vanilla extract


  1. Heat waffle iron. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Place chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir until melted; combine well. Remove from heat; whisk in the egg yolks, cream, and vanilla. Pour over the dry ingredients; stir briefly until just combined.

  2. In a medium bowl, beat egg whites until stiff but not dry. Fold into the batter.

  3. Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake 3 1/2 to 4 minutes at the waffle iron's lowest setting, until no steam emerges from the iron.

  4. Transfer the cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using the remaining batter. Serve warm.

Reviews (1)

  • CincyMom100 14 Feb, 2013

    Very Tasty and Chocolately. Made for kids on Valentines morning. Tastes great with Chocolate spread and chocolate syrup. Of note, this recipe is probably better suited to a thicker waffle maker. I used my older waffle maker that makes thinner (not Belgian style) waffles. These waffles are soft and were hard to remove in one piece, so I had to seperate them into the 4 quadrants to remove. Also, the batter thickens up as it sits, but did not affect the end result. Overall, very tasty.

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