chocolate pizzelle

These cookies are thin and crispy with a delicious chocolate flavor!

Chocolate Pizzelle Recipe

eggs

(130 grams) superfine white sugar (castor sugar

(188 grams) all purpose (plain) flour

cocoa powder

salt

sugar

Oil or grease the pizzelle iron and preheat according to manufacturer's instructions.

In a medium bowl lightly whisk together eggs, sugar and light olive oil until combined.

Sieve all purpose plain flour, cocoa powder and salt directly onto egg mixture.

Stir well to combine the wet and dry ingredients thoroughly.

Cook the pizzelle batter according to instructions supplied with your pizzelle iron. When the hissing dies down, it&#39;s an indication that it&#39;s time to check if the chocolate pizzelle are done. 

Allow to cool completely on a wire rack. Don’t pile one on top of the other.

Dust with powdered sugar if desired.

Store in an airtight container that has been lined with baking paper.

These dark chocolate pizzelle are a fun take on the traditional Italian wafer cookies. They are a fabulous addition to a holiday cookie tray, or can easily be made into sandwich cookies or cannoli shells.

Dark Chocolate Pizzelle

all-purpose flour

dark cocoa powder ((I used Hershey's Special Dark))

tsp baking powder

brown sugar*

tbsp unsalted butter, (melted)

tsp vanilla extract

Add flour, cocoa powder, and baking powder in a bowl and stir to combine.

In a separate bowl, add egg and brown sugar and mix on medium speed until mixture is smooth and has thickened, approx. one minute. Change the mixer speed to low and slowly pour in melted butter and vanilla extract until just combined.

Add the dry ingredients to the bowl with the wet ingredients and mix until just combined, approx. 15 seconds, taking care not to overmix.

Heat your pizzelle iron to your desired level (I like mine medium to medium-high crispness, so I selected around 3 1/2 on the iron's "1 to 5" crispness scale). I brush the top and bottom of the iron with a small amount of oil or cooking spray to ensure there wouldn't be any sticking.

Add batter to the center of the bottom grid and repeat for the remaining grids in your iron. As the batter will spread when you close the iron, do not completely cover the pizzelle grid with batter. My iron produces 4-inch full-sized pizzelle and the accompanying booklet suggests adding 1 1/2 - 2 tsp batter. Adjust to less if you're looking for smaller pizzelle.

Close the iron and cook until the timer light indicates, about a minute to a minute and a half. Remove pizzelle to cool completely on a wire rack. Repeat for the remaining batter, brushing the pizzelle grids with cooking spray if needed throughout.

I have a non stick electric iron- and these stuck terribly

Tried this very simple recipe than tried another that was much more complicated thinking because of ingredients it would be better but no this recipe in every way was much better from the work to the taste to the texture absolutely delicious thank you!

These are excellent pizzelles. I have made only the anise ones before and wanted to try chocolate ones. Since I had only regular dark chocolate powder, I was tempted to add more cocoa powder but decided to keep to the recipe and they came out great. My pizzele press is iron, not non-stick, so I sprayed oil on the grids before I started and once during. The press I used makes two 5-inch cookies at a time, and I cooked them for 55 seconds using about 3/4 of a tablespoon for each cookie and got very little waste; it yielded 20 cookies. Am looking forward to offering these to my guests coming this weekend. Thank you for this recipe!

I’ve been making traditional pizelles for 60 years, but these sadly did not work for me. They stuck to the iron even after greasing. The crumbs were delicious so wish it worked. My iron does not have crispness settings (either off or on) and I tried different timings. Oh well.

I got ready to start my Christmas cookies, and half way through the first batch, the door of my oven broke. Since I always make pizzelles as well, (anise and lemon) I figured I'd find some new recipes to try. When I saw this one, using Special Dark Chocolate (my absolute fav!) I had to try it. I just got done with my first batch. I doubled the recipe, but otherwise followed it to the T. These are delicious! I had never made pizzelles with butter before, only oil, and the texture of the batter is very different, so it took me a few to get the right amount on my spoon to get a full cookie. But once figured out, it went smoothly. I did have to respray with oil once in the middle, but my iron came out clean, with no stuck batter. My only warning with these cookies is that they are VERY TENDER when you remove the from the iron, unlike those made using oil. Be very careful or you'll tear your cookies. These will be a holiday staple from now on... but next time? I'll triple the recipe! Yeah, they're that good. ;)

What size scoop should I use to apply the batter to my iron? I use a CucinaPro iron without the black coating.

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Top 2 chocolate pizzelle recipes from across the web

The most viewed chocolate pizzelle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chocolate Pizzelle Recipe

Dark Chocolate Pizzelle

The most viewed chocolate pizzelle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine