These are thin waferlike cookies and you must have a pizzelle iron to make them.  The Italians call them "Pizzelle Alle Nocciole".

Chocolate Pizzelles

eggs

cocoa powder

white sugar

cinnamon

salt

baking powder

unsalted butter

hazelnuts

all-purpose flour

Whisk the eggs with the sugar and salt until light.   Melt the butter and stir in.


Sift together all the remaining ingredients except the hazelnuts and fold in.


Heat Pizzelle iron and place 1 teaspoon of batter on each imprint.  Close iron and bake 30 seconds.


Cool on racks.  Sprinkle with powdered sugar.


I thought this recipe was excellent. I wanted to leave out the hazelnuts since I was making a separate batch of hazelnut pizzelles. I also like to make sure I have some that those with nut allergies can enjoy. So I left out the hazelnuts but added 1 tablespoon of vanilla extract.

Good but much softer than normal pizzelles. Also beware of chunkier hazelnut morsels getting stuck on the pizzelle iron

I left out the hazelnuts and added a little extra cinnamon. The batter was very easy to work with and the recipe made about fifty 4" pizzelles in my Cuisinart Pizzelle Press. I cooked them on the highest setting (5) and they came out perfect. They come out a little soft and harden as they cool....One less egg makes them a less soft and they seem to taste better if you make them the night before. Try putting marshmallow fluff or peanut butter between two of them and make delicious sandwich cookies.

loved these cookies! i borrowed my mom's pizzelle maker for these and they taste just like my great aunts and grandmother made. for me these cookies just scream christmas. thank you!!!

I loved this recipe. They re very good with powdered sugar on top!

I noticed many people didn't like the flavor of these cookies. I think they are sensational! Although the recipe does not say to do so please make sure you roast the hazelnuts in the oven place them on a large clean kitchen towel and fold the towel over. Let the heat "steam" them for a minute then rub the hazelnuts through the towel vigorously to remove the skins. Make sure you grind the hazelnuts very finely in a food processor before using them in the recipe. For the reviewer whose pizzelles stuck to the iron did you oil the top and bottoms of your iron? If you do they won't stick. Be sure to throw out the first two cookies you make on the iron though or you'll have a very oily cookie. It is also a good way to make sure the iron is "clean." No one wants to eat microscopic remnants from last years' pizzelles.;)

I made these the other night and they stick to the iron.

Just gone done with my first batch of this recipe and it's great! No complaints whatsoever. I have a Cucina Pro regular and mini pizzelle maker and I used the mini for this one. It is a non-stick pizzelle maker but you still must use non-stick spray (for those who had problems with it sticking). I left out the hazelnuts and used only three eggs as another reviewer suggested. Great call because after these set up for a couple minutes they are delightfully crispy and wonderful! I've been making pizzelles a LONG time and this recipe is by far the best one I've used. Thank you so much for it.

These were yummy. They're a lot thicker than my usual recipe. I ground and toasted almonds instead of hazelnuts worked well. I used 3 eggs and 3/4 cups melted butter. Added some almond extract too. Cooked up well on #4 on the pizzelle maker. These are super to shape when warm you can make cannoli waffle cones cookie 'taco' shells (fill with cool whip and berries!). If I make these again I'll thin out the better to get more out of the batch.

chocolate pizzelles

Servings: 2

Cost: $11.81 /serving

Author : Pat K.

Ingredients

Instructions

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