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5 from 1 vote

Chocolate Pizzelles

A delicious treat all year long!
Prep Time15 mins
Cook Time2 mins
Total Time17 mins
Course: Cookie
Servings: 60 cookies
Author: Tricia

Ingredients

For the cookies:

  • 3 large eggs
  • 1 cup granulated sugar
  • 2 cup unbleached all-purpose flour
  • 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
  • teaspoon fine sea salt

For the white chocolate:

  • 1 cup white chocolate chips
  • 1 ½ teaspoons coconut oil

Optional garnishes:

  • Assorted colorful sprinkles
  • mini-chocolate chips
  • shredded coconut
  • crushed peppermint
  • chopped nuts, pistachios, walnuts, pecans

Instructions

  • 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.

Notes

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