Get ready to bake some amazing Chocolate Pizzelle Cookies! These cookies are thin, crispy, and have a wonderful chocolate flavor. They’re a fantastic treat for holidays like Christmas and Easter, but honestly, they’re so good you’ll want to make them all year round.
What are Pizzelles?
Pizzelles are classic Italian cookies, known for their thin, crisp texture and distinctive embossed designs. Originating from Central Italy, they are one of the oldest known cookie recipes, traditionally flavored with anise or vanilla. These cookies are made using a special iron that imprints a characteristic pattern, often resembling snowflakes or flowers.
Pizzelles are versatile and can be enjoyed plain, dusted with powdered sugar, or shaped into various forms while warm. They are a staple in Italian celebrations, especially during Christmas and Easter, symbolizing family tradition and the joy of sharing.
This is a chocolate version of the cookie, but if you’re looking for a classic one, I have a Vanilla Pizzelle Cookies recipe that you should check out!
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Why You Will Love This Recipe
- Fun and Easy: The steps are simple, and I’ll walk you through each one. But you’ll have fun making these delicious cookies and watch them turn from batter to beautiful designs!
- A Big Hit: Trust me, everyone’s going to love these chocolate treats. They’re also perfect for giving as gifts.
- Unique Chocolate Flavor: We’re giving a chocolatey spin to the traditional pizzelle, making them even more special.
Key Ingredients
You only need 7 simple ingredients to make chocolate pizzelle cookies, and you probably already have everything in your kitchen.
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Butter: We are using unsalted butter here. Melt it to make your batter nice and rich.
- Sugar: Just your standard granulated sugar for sweetness.
- Eggs: You need 3 large eggs. Let them sit out a bit so they’re not too cold when they’re mixed in the batter.
- Cocoa Powder: Use the unsweetened kind for a true chocolate flavor.
- Flour: Good old all-purpose flour is perfect for these cookies. If you’re in the UK, this is Plain flour.
- Baking Powder: This gives your cookies their light, crisp texture. Make sure that your baking powder is fresh before you add it to the flour.
How To Make Chocolate Pizzelle
- Mix Your Batter: Start by whisking together melted butter and sugar in a big bowl. Then mix in the eggs and vanilla extract. Add in the flour, cocoa powder, and baking powder, and stir until everything’s just combined. Don’t overdo the mixing.
- Heat Up Your Iron: Get your pizzelle maker nice and hot. Depending on your model, you might need to grease it lightly.
- Cooking Time: Scoop a big spoonful of batter onto the iron for each cookie. Close it up and cook for about 45-60 seconds. When the steam stops, they should be done.
- Cool Them Down: Carefully take the cookies off the iron and let them cool on a wire rack. They’ll crisp up as they cool.
Top Tips
- Neat Edges: If you want, trim the edges of your pizzelles while they’re warm to make them look extra neat.
- Right Amount of Batter: Use just enough batter to cover the pizzelle iron pattern. Too much, and it’ll spill over.
- Know Your Iron: Cooking times can vary, so it’s good to know a bit about your particular pizzelle maker.
- Fun Idea: Roll the warm pizzelles to make shapes for desserts. You can fill them with cream, ice cream, or whatever you like!
How To Store Chocolate Pizzelle
Store your pizzelle in an airtight container at room temperature. They can last up to two weeks as long as no moisture gets to them.
Pizzelle can also be frozen for up to 2 months. Enjoy them right away after defrosting.
The Best Pizzelle Iron
Pizzelle irons come in different styles. You may have a vintage stovetop pizzelle maker, passed down from an Italian great-grandmother. If so, that’s fantastic, but modern pizzelle makers are mostly electric, plug-in models that are easy to use and clean.
If you don’t already have a pizzelle maker and are looking for the best one to buy, I suggest buying a non-stick electric model. I have this one from CucinaPro that is really easy to use. It also comes in a version without the nonstick coating. Some might prefer this, but I definitely prefer the non-stick one.
Recipe FAQs
While a pizzelle maker is ideal for traditional pizzelles, you can try using a waffle cone iron as a substitute, though the cookies will have a different pattern.
The pizzelles are ready when they are firm and slightly browned. It usually takes about 45-60 seconds, but this can vary depending on your pizzelle maker. The key is to watch for the steam to stop.
It’s best to avoid adding chunky ingredients like nuts or chocolate chips to the batter, as they can interfere with the cooking process and may cause the pizzelles to stick to the iron.
Bake these Chocolate Pizzelle Cookies for the holidays, a special occasion, or just because you want a yummy treat. They’re sure to be a favorite! Don’t forget to save this recipe for later!
Chocolate Pizzelle Cookies
Equipment
Ingredients
- 1 stick unsalted butter melted
- ⅔ cup (134g) granulated sugar
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup cocoa powder
- 2 teaspoons baking powder
Instructions
- In a large bowl, combine the butter with sugar and whisk until combined. Add in the eggs and extract if using and whisk again until well combined.
- Next, add the flour, cocoa powder, and baking powder, and stir until just combined.
- Preheat and grease your pizzelle iron if needed. (see note 1)
- Drop 1 heaping tbsp of batter onto the iron for each pizzelle cookie, and cook for 45-60 seconds or until done (when steam stops coming from the machine, it means your cookies are done).
- Remove onto a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
- Follow the instructions for your Pizzelle maker to know if you need to grease it or not. Nonstick models generally don’t need to be greased. Keep in mind that different irons may cook differently than mine, so adjust the cooking time and amount of batter if needed.
- This recipe makes about 24 pizzelle cookies that use 1 heaping tablespoon of batter each. You may get more or less depending on your machine.
- Avoid overfilling the iron or you’ll end up with a mess. I underfill mine so that the cookies come out naturally round.
- Trim the Edges. Only if you want to, you can use kitchen scissors to trim any uneven edges from the pizzelle while they are still warm and soft.
- Roll Pizzelle. While the pizzelle are still warm, you can wrap them around a dowel or spoon handle to create cannoli-like shells. Fill them with sweetened ricotta, ice cream, or frosting.
- To Store: Keep cooked pizzelle in an airtight container at room temperature. They can stay fresh for up to 2 weeks as long as they aren’t exposed to moisture.
- To Freeze: Store in an airtight container in the freezer for up to 2 months. Enjoy right away after defrosting for the best texture.
- Give them as gifts: If it’s Christmas time, people love getting homemade pizzelle as gifts. Tie up a stack of these cookies with a pretty ribbon and seal in a box for a beautiful presentation.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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