Add the butter and milk to a large microwave safe mixing bowl. Heat in 30 second intervals, whisking after each interval, just until the butter is melted and combined. Stir in the vanilla extract and set aside.
Let the milk mixture cool. Then whisk in the eggs, flour, sugar, baking powder and salt until just combined. There will be some lumps in the batter. Be careful not to over mix. Let the mixture sit for 5 minutes.
Preheat a waffle iron while the batter is resting. Then stir in the chocolate chips into the batter and pour the batter into the hot waffle iron and cook according to your waffle iron’s instructions. Continue this process until all the batter is used.
Serve the waffles warmed, topped with your favorite waffle toppings and enjoy!
Notes
This recipe should make 4-6 large Waffles. Refrigerate the leftover waffles in an airtight container or ziplock bag for up to 5 days. If the batter is too thick, gradually add in more milk until the batter is a thinner consistency.