Instructions

• Place the 1/2 cup cubed unsalted butter and 1 3/4 cups milk in a microwave-safe bowl. Heat in 15-second intervals, stirring between each, until the butter is fully melted and the mixture is warm but not hot (about 90 seconds total).
• Stir the milk and melted butter together, then whisk in 1 teaspoon vanilla extract. Set aside.
• In a large bowl, add 2 large eggs and 1 tablespoon granulated sugar. Using a hand mixer on high speed, beat until the mixture is pale, thick, and fluffy, about 1–2 minutes.
• With the mixer on low, slowly pour the warm milk-and-butter mixture into the beaten eggs and blend just until combined. Do not overbeat.
• In a separate bowl, combine 2 cups all-purpose flour, 4 teaspoons baking powder, and 1/2 teaspoon salt. If desired, sift these dry ingredients to remove lumps.
• Using a spatula or wooden spoon, fold the dry ingredients into the wet mixture. Stir gently until the batter is just combined and no visible streaks of flour remain. Do not overmix.
• Cover the batter and let it rest for at least 10 minutes.
• While the batter rests, preheat your waffle iron according to the manufacturer's instructions. Preheat the oven to 200°F (95°C) and place a wire rack on a baking sheet to keep cooked waffles warm and crisp.
• After the batter has rested, gently fold in 1 cup mini chocolate chips so they are evenly distributed.
• Lightly brush or spray the waffle plates with a small amount of oil or nonstick spray. Pour about 1/2 to 3/4 cup of batter (adjust for your waffle iron size) onto the center of the plates, spreading slightly if needed but avoiding overfilling.
• Close the waffle iron and cook for about 3–4 minutes, or until the waffle is golden brown and crisp. If the waffle sticks when you lift the lid, close the iron and cook an additional 30 seconds to 1 minute.
• Transfer each finished waffle directly to the wire rack in the preheated oven to keep warm and crisp. Repeat steps 10–12 with the remaining batter.