Dark Chocolate Waffles

For a variation, try ♥Olive My Heart’s♥ Chipotle, Blood Orange or Butter olive oils in place of the mild EVOO.

Dark Chocolate Waffles
Serves 6
from Bon Appetit

2 cups all-purpose flour
½ cup unsweetened cocoa powder
¼ cup (packed) brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 large eggs, separated
2 cups buttermilk
½ cup ♥Olive My Heart♥ mild extra virgin olive oil
1 teaspoon vanilla extract
6 oz. bittersweet chocolate (at least 70% cacao), finely chopped
Nonstick vegetable oil spray
Unsalted butter and warm pure maple syrup (for serving)

Preheat oven to 250°. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.

Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.

Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil, and keep warm in oven until ready to serve.

Serve waffles with butter (or, ♥Olive My Heart♥ Butter Olive Oil) and syrup.

DO AHEAD: Batter with egg whites can be made 4 hours ahead. Cover and chill.