Begin by preheating your waffle iron according to the manufacturer's instructions. Preheating ensures your waffles cook evenly and get nicely crisp on the outside.

In a large mixing bowl, whisk together the unbleached all-purpose flour, whole wheat flour, packed light brown sugar, baking powder, ground cinnamon, nutmeg, ground ginger, and salt until evenly combined. This creates a well-mixed base for your waffle batter.

In a separate bowl, beat the eggs until smooth. Add the buttermilk, melted butter, honey, and vanilla extract, mixing until fully combined. If you don’t have buttermilk, you can substitute by mixing 1 tablespoon of lemon juice or white vinegar into regular milk and letting it sit for 5 minutes. I like to use real buttermilk when possible for the best flavor and texture.

Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. The batter should remain slightly lumpy—avoid over-mixing, as this can make the waffles tough. Let the batter rest at room temperature for 20-30 minutes; this allows the flour to hydrate and leads to more tender waffles. I find that resting the batter really improves the final texture.

After the batter has rested, gently fold in the semi-sweet chocolate chips until evenly distributed. Try not to deflate the batter as you fold.

Lightly grease the preheated waffle iron with non-stick spray or a small amount of oil. Pour the batter with chocolate chips from Step 5 onto the hot waffle iron using a ladle or measuring cup. Close the lid and cook according to your waffle iron's instructions, usually about 3-5 minutes, until the waffles are golden brown and crisp. I like to watch for steam to slow down as a sign my waffles are almost done.

Carefully remove the cooked waffles from the iron and serve immediately. Top with your favorite garnishes, such as miniature marshmallows or a drizzle of chocolate syrup. For a fun s'mores twist, I sometimes toast the marshmallows briefly before adding them on top.