These dark chocolate pizzelle are a fun take on the traditional Italian wafer cookies. They are a fabulous addition to a holiday cookie tray, or can easily be made into sandwich cookies or cannoli shells.
After making salted caramel florentines a little while ago, I’ve been daydreaming about all of the cookie assortments I’ve had the pleasure of sampling in my day. Those lacy almond cookies must have awakened my sweet tooth from yesteryear, because at some points it felt like a cookie highlight reel was rolling in my brain. From rainbow cookies (♥) to raspberry jelly sandwich cookies to sprinkle cookies and all the cookies in between…I’ll take one
or five, please.
Pizzelle cookies were another variety that made their appearance at more than one holiday gathering. Traditionally these crisp wafer cookies are a) not chocolate and b) flavored with anise extract, so this iteration is a little bit different than the usual. But believe me, these dark chocolate pizzelles are wholly satisfying on their own that you won’t mind the deviation from the tried and true version. This fact was heavily tested…for “research”.
Has anyone ever complained about the addition of dark chocolate in a baked good? I didn’t think so.