This chocolate pizzelle recipe is a variation of the classic Italian treat. Uncover the secret ingredient that adds a rich and irresistible chocolate flavor to these delicate, wafer-thin cookies.
In a mixing bowl, sift or whisk together the dry ingredients. Set aside for now.
In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, beat the eggs until frothy and beginning to thicken (about 2-3 minutes).
Add sugar. Continue to whisk until well thickened, about 3-4 minutes.
Add the oil and extract. Mix well together.
Slowly add the dry ingredients at low speed until well combined -the dough will be soft and sticky. Use a rubber spatula to scrape down the sides and bottom of the bowl.
Preheat your pizzelle iron according to the manufacturer’s instructions.
Drop 1 tablespoon of batter on hot pizzelle press. You can also use a small cookie scooper.
Close the lid and cook for 30-45 seconds or until slightly golden.
Carefully remove the chocolate pizzelle from the iron using a wooden dowel and transfer them to a wire rack to cool completely.
Repeat the process until all the batter is used.
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Notes
Special Equipment needed to make this recipe is a pizzelle iron.
Use a small ice cream scoop to portion the pizzelle batter into the mold for uniform sizing and shape.
To prevent cakey and soft pizzelle, avoid overfilling the mold with batter. Opt for a smaller amount of batter to achieve crisp and light pizzelle.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.