In a large bowl, whisk 2 cups all purpose flour, 2 tbsp cornmeal, 1/2 cup sugar, 2/3 cup cocoa powder, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1/2 teaspoon cinnamon until combined. Set aside.
In another bowl, whisk 2 1/2 cups buttermilk, 2 eggs, 1 tsp vanilla extract and 1/3 cup canola oil until smooth and incorporated.
Add your wet ingredients to your dry ingredients and gently stir until smooth. Fold in 1/2 cup chocolate chips.
Cook according to your waffle maker instructions. Top with whipped cream, drizzle with chocolate syrup and sprinkle with more chocolate chips. Best served warm (see note 3).
You can substitute with vegetable or any flavourless oil.
I used mini chocolate chips because I have a vertical waffle maker that has a spout but standard-size chocolate chips should be fine if you have a regular waffle maker.
These waffles freeze well. Just place leftovers in a Ziploc bag (put parchment paper between each waffle so they don't stick together) and freeze. Then when you're ready to eat them, microwave for a few seconds to thaw then toast until crunchy.