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Chocolate Pizzelles dipped in white chocolate with peppermint, walnuts, chocolate chips, coconut and pistachios are a special holiday treat.
Pizzelles are a light, crisp, slightly sweet cookie that taste terrific plain or dressed up with your favorite toppings. These Chocolate Pizzelles were made with half regular natural cocoa and half special dark chocolate cocoa. The thin 3-inch cookies are a blank canvas waiting to be adorned or dipped. They’re also wonderful served with a small bowl of ice cream. In fact, they make a pretty wonderful ice cream sandwich too!
Our chocolate pizzelles are great eaten plain, but so pretty decorated for the holidays!
These pizzelles were dipped in white chocolate then sprinkled with coconut, crushed peppermint, mini-chocolate chips, chopped pistachios or walnuts. Christmas or holiday sprinkles would work beautifully too!
Pizzelles remind me of my mom and grandmother.
I remember enjoying anise flavored pizzelles at my grandmother’s house and always loved the chocolate version. My version was adapted from her recipe and I think she would have approved of the dark chocolate cookie too.
Half the batch was made with special dark cocoa and the other half with regular natural unsweetened cocoa.
The dark chocolate pizzelle cookie reminds me of an Oreo without the filling in the middle. My husband preferred the lighter chocolate version, but I loved them both!
Feel free to use milk or dark chocolate in place of the white chocolate. These just feel like Christmas to me with the snowy white chocolate!
Finally, wrap up a few in a pretty package and share them with your friends. They’re great for gifting and for eating 🙂
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For the cookies:
- 3 large eggs
- 1 cup granulated sugar
- 2 cup unbleached all-purpose flour
- ⅓ cup natural cocoa, or special dark cocoa
- ½ cup unsalted butter, melted and cooled slightly
- 2 ¼ teaspoons baking powder
- 1 tablespoon pure Vanilla extract
- ⅛ teaspoon fine sea salt
For the white chocolate:
- 1 cup white chocolate chips
- 1 ½ teaspoons coconut oil
- Assorted colorful sprinkles
- mini-chocolate chips
- shredded coconut
- crushed peppermint
- chopped nuts, pistachios, walnuts, pecans
- Melt the butter and set aside to cool.
- In a medium mixing bowl whisk together the flour, cocoa, salt and baking powder.
- In a large mixing bowl vigorously whisk together the eggs and sugar until blended. Add the vanilla and melted butter and whisk until combined.
- Sift the dry ingredients into the butter and egg mixture and fold together with a spatula. This batter will be thick.
- Heat your pizzelle iron until a drop of water sizzles on the cooking surface. Lightly coat the hot iron with nonstick cooking spray. Scoop the batter into a pipping bag fit with a large tip (or cut the corner from a ziplock bag) I used a large Wilton 2A tip.
- Pipe about 1 tablespoon batter into the center of the iron and cook according to your manufacturer directions. If they are too big for your press, pipe a little less the next time. It will take a few tries to get them just right.
- Remove the hot pizzelles to a wire rack to cool.
- Melt the white chocolate chips and coconut oil in a microwave on 50% power for 1 minute. Stir and repeat as needed until the chips are melted. Dip or drizzle the cookies as desired then sprinkle with your favorite toppings.
- TIPS: The white chocolate hardens quickly so have all your toppings ready to go before starting.
- Optional: Sprinkle with powdered sugar or fill with your favorite ice cream and freeze until set.
- Store cookies in an airtight container. Plain cookies can be frozen well sealed for a month.
- Adapted from a recipe by my grandmother.
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