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. New to my cookie tray this year will be Biscoff Butter Cookies and candied orange slices.
During the holidays so many people cook turkey for their family. Be sure you know how to carve a turkey breast before you serve.What ingredients do you need to make chocolate pizzelles?
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 manufacturer 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 out 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.
Ingredients
- 3 Egg
- 1 Cup Sugar
- ½ Cup Butter melted and cooled (1 stick)
- 1 ¾ Cup Flour, All Purpose
- ¼ Cup cocoa powder
- 2 Teaspoons Baking Powder
- pinch 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.3 Egg, 1 Cup Sugar
- Add melted butter and salt, stir until combined.pinch Salt, ½ Cup Butter
- In a separate bowl, sift together the flour, cocoa powder and the baking powder.1 ¾ Cup Flour, All Purpose, ¼ Cup cocoa powder, 2 Teaspoons 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.
Nutrition
Notes
- Break off the excess edges to clean up the cookies
- Allow the cookies to cool completely and air out for several hours after cooing.
- Make pizzelles in the winter when the humidity is lower.
Carolyn Hammett says
Hi Sarah! Hope you are well. I have a hard time finding chocolate pizzelle's in stores so I'm thinking of trying your recipe. I don't have a pizzelle iron so is there one you recommend or can i try a waffle iron?
Diana TerKeurst says
I made dark chocolate pizzelles but found batter needed additional flour to make it easier to handle. I use an iron brought to me from Italy ( from my daughter in law’s parents). I also made almond pizzelles with same issue. Cookies turned out delicious. The recipe I normally use, also from same person, makes over 100 cookies-I plan a day. I usually make anise and lemon, but was intrigued by chocolate and almond. Glad I was. I taught a friend to make them and she purchased a vintage iron. They are part of my Christmas and my son’s. Thanks for the recipes. I’ll be making these every year now.
Sarah Mock says
I am so glad you loved and found this recipe! It wams my heart that it will be added to your cookie collection. Thanks for letting me know that there was a need for a bit more flour when you made them. I know that different people like to have cookie doughs at different consistancies for pressing pizzeles.
I too got my grandfather's vintage press this year! What a treasure.
Sarah
Joan says
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
Sarah Mock says
thank you Joan! I appreciate the feedback!
Maryann says
I used this recipe along with Linda’s suggestion and it was great.
Linda says
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.