Description
Known as the oldest cookie in the world, the pizzelle is an easy Italian treat that looks incredibly intricate but is surprisingly simple to master. While traditional versions use anise or vanilla, this chocolate variation adds a rich, deep flavor profile by incorporating unsweetened cocoa powder and a hint of cinnamon. Whether you are prepping for a festive cookie swap or treating yourself, this recipe delivers a crisp, delicate texture that melts in your mouth.
Ingredients
Units
Scale
- 4 Large Eggs, room temperature
- 3/4 cup + 3 tbsp Granulated Sugar
- 3/4 cup Unsalted Butter, melted and completely cooled
- 1/4 teaspoon Pure Vanilla Extract
- 2 cups All-Purpose Flour
- 3 tablespoons Unsweetened Cocoa Powder (Dutch-process recommended)
- 2 teaspoons Baking Powder
- 1/4 teaspoon Cinnamon
- 1 Pinch Kosher Salt
- As needed Powdered Sugar (for dusting)
Instructions
- Prep Butter and Iron: Melt the butter and set it aside to cool completely. Preheat your pizzelle iron and lightly grease the plates if needed.
- Whisk Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, cinnamon, and salt. (Tip: Sift the cocoa powder if it looks lumpy).
- Aerate the Eggs: In a large bowl, beat the eggs and sugar on high speed for about 3 minutes. The mixture should become pale yellow and light. This step creates the delicate structure.
- Create the Batter: Add the cooled melted butter and vanilla to the egg mixture; mix well. Add half the dry ingredients, mix until blended, then fold in the remaining dry ingredients. The batter should be sticky and thick.
- Bake: Drop heaping tablespoonfuls of batter into the center of the pizzelle pattern on the hot iron. Close and lock the lid. Bake for 1 to 1 ½ minutes.
- Cool and Serve: Remove the cookies when the steam stops pouring out of the iron. Place immediately on a wire rack to cool and crisp up. Dust with powdered sugar once cool.
Notes
- Butter Temperature: It is critical that the melted butter is cool before adding it to the eggs, otherwise, the heat will scramble them.
- The Steam Cue: Because the batter is dark chocolate, you cannot rely on “golden brown” as a visual cue for doneness. Instead, watch the steam; when it stops pouring out of the sides of the iron, the cookie is usually done.
- Aeration: Don’t rush step 3! Beating the eggs and sugar for the full 3 minutes incorporates the air needed for a crisp, light texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cookie
- Method: Pizzelle Iron
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 85 kcal
- Sugar: 6 g
- Sodium: 30 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 35 mg
