• Note: I recommend mixing together your batter 1st before even starting to warm your waffle iron to allow batter to rest.
• Mix dry ingredients in large mixing bowl: flour, sugar, baking powder, baking soda & salt.
• Make a well in the dry mixture and add the buttermilk, whisked eggs & vanilla. Stir just to combine.
• Fold in cooled melted butter and stir to combine so most lumps are gone and you don't see obvious flour clumps. Let batter rest 15-30 minutes depending on the time you have. (30 minutes is ideal)

While Batter Rests:

• Heat your waffle iron to medium high (On my Waffle Iron it's just slightly over the "4" setting)
• Get chocolate chips and any fruit toppings you want ready and sliced.

Cooking Waffles:

• Once your batter is done resting and waffle iron up to temp, spray waffle iron plates with a thin coating of cooking oil spray.  I like using avocado oil spray.
• Add appropriate amount of batter to plates, gently spreading slightly, top batter with chocolate chips, sprinkle evenly on top of the batter and close waffle iron to cook.  (For my waffle iron it's about 1 1/2 cups batter to make 4 Belgian waffles)
• Cook until your waffle iron beeps upon completion or however you know yours is done/steaming stops.  Generally, the steaming will stop and if you open the iron slightly, you should be able to remove the waffles without much sticking.  (Mine cooks for about 4-5 minutes) If you want softer waffles cook with slightly less time, for crispier, cook slightly longer. 
• Once waffles cooked to your liking gently open waffle iron and use tongs to gently release and transfer waffles to a sheet pan (preferable with a crisping sheet) and keep in warm oven till ready to serve.  Do not lay on top of one another.  The waffles will lose their outer crisp the longer the sit in the oven. 
• Top waffles with your favorite toppings, maple syrup and enjoy!