Crispy Chocolate Pizzelle Recipe

Chocolate pizzelles stacked on a cooling rack.

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

Course Dessert

Cuisine Italian

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 97kcal

Author Tina Frank

Ingredients

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.

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