This chocolate pizzelle recipe will be a delicious addition to your Christmas cookie recipe box. Learn about the secret to perfect pizzelle cookies and why this is the best cocoa pizzelle recipe.
While your pizzelle press is hot, make up a batch of lemon pizzelles or anise pizzelles. Thes would also pair well with the hot chocolate bombs that are so popular this year!
During the holidays so many people cook turkey for their family. Be sure you know how to carve a turkey breast before you serve.
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🍫What ingredients do you need to make chocolate pizzelles?
- eggs - room temperature
- sugar - regular white sugar
- butter - melted and cooled
- flour - all-purpose. Read about the different types of flour and their used in my baking terms explained post.
- cocoa powder - use dark cocoa powder for extra decadence.
- baking powder
- pinch of salt - kosher if you have it, table salt if not
🥣 How to make the batter:
- Melt butter and allow to cool.
- In a mixing bowl with the paddle attachment, beat eggs and sugar until light yellow. 2-3 minutes on medium high speed.
- Add melted butter and salt, stir until combined.
- In a separate bowl, sift together the flour, cocoa powder and the baking powder.
- Fold the dry ingredients into the wet ingredients until just blended. Do not over mix.
🍳 How to cook the pizzelle cookies:
- Heat the pizzelle iron according to the manufacture instructions.
- Place 1 heaping tablespoon of batter into the center, back portion of the pizzelle press.
- Close the lid and bake for 40-50 seconds or until light golden in color.
- Remove from the iron with a chop stick and cool on a cooling rack.
- Repeat with the remaining batter.
🗒️ Pizzelle making tips:
- Break off the excess edges to clean up the cookies
- Allow the cookies to cool completely and air our for several hours after cooing.
- Make pizzelles in the winter when the humidity is lower.
📝 Frequently asked questions, answers and tips:
As soon as the pizzelle come out of the pizzelle iron, lay them flat on a cooling rack.
Do not stack the cookies because the steam will make them to lose their crispiness.
Pizzelles need to breathe. Once all the pizzelle are cooked and cooled, allow them to air dry for a few hours.
Pizzelles need to 'mature' or 'bloom' over time. The flavors mature over time. Make pizzelles at the beginning of cookie season and you will be able to enjoy them more and more as time goes on.
When you want pizzelles to be fresh without freezing them, first wrap them in foil in bundles of up to 6, and place the cookie bundles in a cookie or metal tins. Just like grandma had. Do not place them in plastic, Tupperware, plastic bags. They will soften if you keep them long-term in plastic.
The key to freezing pizzelle cookies is to make sure they are completely cool. Then, wrap them in groups of six, or less, in plastic wrap and store in airtight containers. Freeze for up to three months. They will thaw very quickly.
If the humidity gets to the pizzelles, making them soft, they can be made fresh again by placing the pizzelles on a cookie sheet and bake them for just under two minutes in an oven preheated to 350. The dry heat of the oven will pull some of the moisture in the pizzelles, keeping them crisp and freshen them up.
The pizzelle batter can be made ahead and refrigerated for up to 3 days so you can make fresh pizzelles when you want them. My mom would make a double batch of pizzelle batter, keep them in the refrigerator and then make them when she had time at the holidays.
🎄 More Christmas Cookie Recipes To Make:
- Peanut butter blossom cookie - It takes just under an hour to make these easy cookies all year long to satisfy both your sweet and salty tooth.
- Chocolate pizzelle recipe - I share with you the secret to perfect pizzelle cookies and why this is the best cocoa pizzelle recipe.
- Anise pizzelle - One of my favorite Christmas cookie recipe is my grandmother's recipe. Golden brown, thin and crispy pizzelles are a MUST for any holiday cookie tray.
Printable Recipe Card
Chocolate Pizzelle Recipe
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
EQUIPMENT
Ingredients
- 3 large eggs
- 1 cup sugar
- ½ cup butter melted and cooled (1 stick)
- 1 ¾ cup flour
- ¼ cup cocoa powder
- 2 teaspoons baking powder
- pinch of salt
Instructions
- How to make chocolate pizzelle batter
- Melt butter and allow to cool.
- In a mixing bowl with the paddle attachment, beat eggs and sugar until light yellow. 2-3 minutes on medium high speed.
- Add melted butter and salt, stir until combined.
- In a separate bowl, sift together the flour, cocoa powder and the baking powder.
- Fold the dry ingredients into the wet ingredients until just blended. Do not over mix.
How to cook chocolate pizzelle cookies:
- Heat the pizzelle iron according to the manufacture instructions.
- Place 1 heaping tablespoon of batter into the center, back portion of the pizzelle press.
- Close the lid and bake for 40-50 seconds or until light golden in color.
- Remove from the iron with a chop stick and cool on a cooling rack.
- Repeat with the remaining batter.
Notes
Pizzelle making tips:
- Break off the excess edges to clean up the cookies
- Allow the cookies to cool completely and air our for several hours after cooing.
- Make pizzelles in the winter when the humidity is lower.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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published August 30, 2019
Sarah Mock
thank you Joan! I appreciate the feedback!
Joan
Made this recipe yesterday and was surprised that only 1/4 cup cocoa was enough to add a mild choc. flavor. ( I'm not big on choc so this was great!) Following directions this recipe works well.
Joan
Maryann
I used this recipe along with Linda’s suggestion and it was great.
Linda
My only change would be to cut the baking powder to 1/2 teaspoon.. The flavor of the baking powder was too strong. My other pizzelle recipes for the same quantity are 1/2 tea. baking powder and 1/4 to 1/2 salt.