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In a large mixing bowl, mix together sourdough starter, milk and eggs until well combined.
Pour in the oil and stir through the starter mixture.
In a separate bowl, whisk together all purpose flour, cocoa powder, salt, baking powder and sugar.
Now pour the liquid ingredients into the dry ingredients.
Mix until it forms a thick batter (it will be quite marshmallowy).
Refrigerate for 2 hours.
Take out of the fridge and let sit on your counter for 2 - 3 hours or until it comes up to about room temperature. Don't be too fussy here. It'll get a little puffy and happy looking.
Heat up your waffle iron and lubricate it with whatever you usually use. Gently stir the batter and use a ladle to scoop the thick batter onto the iron.
Cook to your liking. If you cook until the steam has only just stopped escaping, they'll be slightly soft and good for toasting later so you can freeze some after they cool if you have leftovers.
This recipe made 6 4-square waffles in my old Waring waffle maker.