DARK CHOCOLATE DESSERT WAFFLES

1 1/2 cups flour
2/3 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup superfine sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, melted and cooled to tepid
3 large eggs
1/3 cup plus 2 tablespoons sour cream
2 teaspoons vanilla extract
1 1/3 cups milk
3/4 cup miniature semisweet chocolate chips
Powdered sugar for sprinkling over waffles

Sift flour, cocoa powder, baking powder, baking soda, salt and sugar into medium-size mixing bowl.

In another medium-size mixing bowl, whisk melted butter, eggs, sour cream, vanilla extract and milk. Pour whisked mixture over sifted mixture, add chocolate chips and stir to form a batter, using a wooden spoon or flat paddle, mixing until particles of flour are absorbed. Be sure to sweep bottom and sides of mixing bowl to thoroughly incorporate dry ingredients.

Preheat waffle iron.

Spoon 1/3 to 1/2 cup batter onto each square of the waffle iron; you may need more if using a deep-dish or Belgian style waffle maker. Cook waffle about 1 1/2 to 2 minutes, or until completely cooked through and set. Lift waffles onto warm serving plates. Wait a moment before serving them to allow chips to cool down. Serve warm sprinkled with powdered sugar.

Makes 5 to 10 waffles, depending on size
Adapted from source: ChocolateChocolate by Lisa Yockelson