Chocolate Pizzelle
Pizzelle cioccolatte — chocolate pizzelle — are a delicious variation on the usual almond, anise, and rum-flavored cookies. Snapping crisp yet tender, pizzelle are a must-have at any Italian celebration.
- Prep time
- 25 min
- Cook time
- 18 min
- Yield
- 28 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large eggs
- 1 cup (198g) granulated sugar
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1/2 teaspoon espresso powder
- 3/8 teaspoon table salt
- 1/4 cup (21g) Dutch-process cocoa
- 2 teaspoons baking powder
- 1 2/3 cups (200g) King Arthur Unbleached All-Purpose Flour
- 8 tablespoons (113g) unsalted butter, melted
Instructions
- 1
Beat together the eggs, sugar, vanilla, espresso powder, and salt till smooth.
- 2
Add the cocoa and baking powder, again beating till smooth.
- 3
Add the flour, mixing till well combined. Add the melted butter, again mixing till well combined.
- 4
Bake pizzelle according to your pizzelle iron instructions. A tablespoon cookie scoop works well for scooping batter onto the iron; a level scoopful of batter is the right size for most standard pizzelle makers.
- 5
To make two-tone pizzelle: Prepare plain pizzelle batter, flavoring it with 1/2 teaspoon hazelnut flavor. Using a teaspoon scoop (which holds 2 level measuring teaspoons), drop a chestnut-sized ball of vanilla batter just below center in the cooking area of the pizzelle iron. Drop a slightly smaller ball of chocolate batter just above the center line, nestling it right next to the vanilla batter. Close the iron, and bake according to the manufacturer's directions.
- 6
Pizelle are best eaten immediately, but they can be stored for up to 1 week in an airtight container or frozen for up to 1 month.