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1
Preheat KitchenAid(R) Waffle Baker. In a bowl, whisk together flour, baking soda, and salt and set aside.
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2
In a heat-proof bowl, microwave the butter for 45 to 60 seconds or until melted. Add sugar, brown sugar, and sifted cocoa powder and stir until it forms a thick, gritty paste. Whisk in eggs and vanilla extract until smooth. Fold in flour mixture until almost incorporated, then fold in chocolate chips. Do not overmix.
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3
Scoop 1 cup of batter into the each side of waffle baker and set the timer for 2 minutes 30 seconds. When timer goes off, unplug or turn the machine off completely. Let the waffles cool in the machine for 4 to 6 minutes, on the longer end if you prefer extra crunchy waffles. Because of the fragile nature of these waffles (they are basically brownies in waffle form) they can be tricky to remove from the iron in one piece. Cooking them with the residual heat allows them to cool and crisp up slightly to make this process easier. To remove, open the top of the waffle baker part way, then rotate on its side. Slide a plate under the iron, and loosen waffle, one section at a time, letting it fall to the plate below. Flip and repeat with second waffle.
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4
Serve warm, topped with fresh berries and a scoop of homemade vanilla ice cream. The waffles will get crunchier the longer they sit, so are best enjoyed immediately. Cooled waffles can also be frozen, sealed in an airtight zip-top bag, for up to 1 month.
