2 cups all-purpose flour
1 cup semi-sweet chocolate chips (I used Ghirardelli dark) or 1 cup dark chocolate chips (I used Ghirardelli dark)
2 teaspoons granulated sugar
1 tablespoon baking powder (yes really this much)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 2/3 cups 2% low-fat milk
1/3 cup unsalted butter, melted
2 extra large eggs, lightly beaten (I actually prefer Jumbo)
1 Heat a waffle iron according to your manufacturer’s instructions. Be sure to grease it well; again – according to the instructions.
2 Mix the dry ingredients together with a whisk, stirring in the chocolate chips last.
3 Add in the milk, then the slightly cooled melted butter.
4 Add the eggs and stir, just enough to combine – there might be a few lumps in the batter; you just don’t want any dry patches or big lumps.
5 Pour the amount of batter specified for your waffle iron onto the preheated waffle iron and cook according to your instructions or until the steaming stops.
6 For softer waffles, cook less time, for crispy waffles, cook longer.
7 In general, if the steaming has dramatically slowed down and you can easily open the waffle iron to remove the waffle without it sticking, it is most likely done.
8 Serve as is or with butter or powdered sugar or syrup – whatever you prefer.