Ingredients:

  • 1 cup shredded low-moisture mozzarella (divided)
  • 1 large egg
  • 1 Tbsp finely ground almond flour (optional, for structure)
  • 1/4 tsp baking powder
  • Pinch kosher salt
  • Pinch freshly ground black pepper

Instructions:

  1. Preheat your waffle maker until it is piping hot. Lightly mist the plates with a neutral, high-heat cooking spray.
  2. Combine Dry Ingredients: In a small bowl, whisk together the almond flour, baking powder, salt, and pepper (if using).
  3. Create the Batter: Add the large egg and 3/4 cup of the shredded mozzarella to the bowl (reserving the remaining 1/4 cup). Mix thoroughly with a fork until a thick, cohesive batter forms.
  4. Create the Cheese Skirt: Sprinkle half of the reserved 1/4 cup of mozzarella cheese directly onto the hot bottom plate of the waffle iron. This forms a crucial crispy 'skirt'.
  5. Add the Batter: Scoop half of the Chaffle batter mixture directly onto the melted cheese. Gently spread it to cover the center of the iron grid.
  6. Close and Cook: Close the lid firmly. Cook for a full 4–5 minutes, or until the steam emanating from the iron has mostly stopped.
  7. Check for Doneness: Carefully lift the lid. The Chaffle should be deeply golden brown and lift easily. If sticking, close the lid and cook for another minute.
  8. Repeat: Remove the finished Chaffle with a silicone spatula. Repeat the cheese skirt and batter steps (Steps 4–7) with the remaining cheese and batter mixture.
  9. Crucial Step—Cooling: Immediately transfer the cooked Chaffles to a wire cooling rack. Do not stack them; air circulation is essential for achieving a superb, crackling crisp texture.