Crispy Chocolate Pizzelle

Every year, I’d bake Christmas cookies with my Nonna, in her tiny kitchen, with my mom and sometimes my brother joining in. We didn’t make chocolate pizzelle back then, but we filled tins with all the classic Italian cookies. That tradition is something I’ll always treasure. These Crispy Chocolate Pizzelle feel like they belong right alongside those favorites. With their rich cocoa flavor and crisp texture, they’re perfect for holiday trays, gift boxes, or just a quiet moment with a cup of coffee.

If you’re building out your holiday dessert table or cookie tins, you’ll want to check out some of my other favorites that have that same Italian charm. My Cannoli Cookies bring all the ricotta and chocolate chip goodness in cookie form. Italian Sesame Seed Cookies are perfect for dipping in a cup of coffee, and of course, my Italian Wedding Cookies are a family tradition we make every Christmas time. These all pair beautifully together if you’re making a classic Italian cookie for a special occasion or Italian celebration.

Ingredient Notes

See recipe card for quantities.

Unsweetened Cocoa Powder – This is what gives the pizzelle their deep chocolate flavor. I prefer using a high-quality dark cocoa to achieve a rich taste and a beautiful color.

Room temperature eggs – You’ll get a fluffier batter and better consistency if your eggs are at room temperature. Let them sit out for a bit before you start.

Step by Step Instructions

Step 1: Sift together flour, cocoa powder, baking powder, and salt.

Step 2: In a large bowl, whisk eggs and sugar until light and foamy.

Step 3: Slowly add melted butter and vanilla extract. Mix until smooth.

Step 4: Fold dry ingredients into the wet ingredients. 

Step 5: Drop about 1 tablespoon of batter into the center of each pizzelle mold.

Step 6: Close the pizzelle press and cook for about 1-2 minutes. Remove and place on a wire rack to cool.

Storage and Make Ahead

Storage: Once completely cooled, store your chocolate pizzelle in an airtight container lined with parchment paper. They stay crisp for several days when stored properly.

Freezing: You can freeze these! Stack them in a freezer-safe container with parchment between layers. Thaw uncovered at room temp so they don’t soften.

Make Ahead: The pizzelle batter can be made a few hours ahead and kept covered at room temperature. You can also make the full batch a day before your event. These waffle-like cookies hold up well on the dessert table.

Crispy Chocolate Pizzelle Recipe

Tina Frank

These crispy chocolate pizzelle are a rich, chocolate version of the traditional Italian waffle cookies. Perfectly crisp with a dusting of powdered sugar.

5 from 5 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine Italian

Servings 24

Calories 97 kcal

Ingredients

  

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• 1¼ cups all-purpose flour
• ½ cup unsweetened cocoa powder for rich chocolate flavor
• 2 teaspoons baking powder
• ⅛ teaspoon kosher salt
• 3 large eggs room temperature
• ¾ cup granulated sugar
• ¼ cup unsalted butter melted and cooled
• ¼ cup extra virgin olive oil
• 1 teaspoon pure vanilla extract
• Powdered sugar for sifting on top

Instructions

 

• Preheat your pizzelle iron and have cooking spray available.
• In a medium bowl, sift together 1 ¼ cups of flour, ½ cup of cocoa powder, 2 teaspoons of baking powder, and ¼ teaspoon of kosher salt. Whisk to combine.
• In a large bowl, whisk together the 3 eggs and ¾ cup of sugar until they lighten and become slightly frothy, about 1-2 minutes.
• Slowly stream in the ¼ cup of melted butter, the ¼ cup of olive oil, and the 1 teaspoon of pure vanilla extract, whisking until smooth and glossy.
• Gently fold the dry ingredients into the wet batter, mixing until just combined. You want the batter to be thick, almost pancake-like in consistency.
• Once your iron is hot, lightly grease it if it's not nonstick. Drop a heaping tablespoon of batter in the center of each imprint.
• Close the lid and cook for about 1-2 minutes. Listen for the steam and hissing to simmer down; that’s your cue, it’s done.
• Carefully lift the pizzelle with a fork or offset spatula and transfer them to a wire rack. Don’t pile them, or they’ll lose their crispness.
• When they’re cool-ish but still warm, sift powdered sugar on top so it melts gently into the patterns, making them look pretty and perfect.

Notes

Ensure your pizzelle maker is fully heated before starting the first batch. Every machine is slightly different, so keep a close eye on it while you get your timing right.

If the batter seems too runny, your pizzelle may be soft. Add a bit more flour to thicken it. If it's too thick, a splash of milk can help thin it out.

For a flavor boost, add a teaspoon of espresso powder or substitute half the vanilla with orange zest.

Roll still-warm pizzelle around a dowel for cannoli shells, or sandwich two pizzelle with Nutella or ice cream for a delicious treat!

Store cooled pizzelle in an airtight container lined with parchment so they stay crisp for up to a week. 

Nutrition

Calories: 97kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 26mgSodium: 56mgPotassium: 43mgFiber: 1gSugar: 6gVitamin A: 89IUCalcium: 27mgIron: 1mg

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