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.
I've been daydreaming about all of the Italian bakery cookie assortments I've had the pleasure of sampling in my day. From rainbow cookies (♥) to raspberry jelly sandwich cookies to pignoli cookies to sprinkle cookies to anise 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 of flavored pizzelle is a little bit different than the usual.
But believe me, these dark chocolate pizzelle cookies 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.
I varied the size of the pizzelle I made from small, few-bite circles to full-sized wafers purposefully to avoid the pressure of churning out perfectly round circles (without any overhang) for each and every batch.
Of course that pressure is placed upon me by me, but the more years that go by in my baking tenure, the more I realize that reliably producing picture-perfect, precise baked goods does not mesh well with my artistic skills. And/or patience level...
SO, these dark chocolate pizzelle are perfect imperfect, and cater to those in your crowd who after a holiday meal, are stuffed to the gills and couldn't possibly eat a whole pizzelle, but - oh look, that little baby pizzelle will do just fine. I know a few people who take on that role at gatherings (myself included from time to time), so I'm going to take that justification and run with it.
How to Make Chocolate Pizzelle
Both the ingredients and the method of preparing the pizzelle batter are pretty straightforward. The dry ingredients are whisked together in one bowl while the egg and brown sugar are mixed together in another. Once the melted butter and vanilla extract are combined in with the rest of the wet ingredients, all the dry gets poured into the bowl with the wet and the two are combined.
The batter should have approximately the consistency of a chocolate frosting. This definitely isn't a thin batter!
At this point you'll want to heat up your pizzelle iron and grease it, if needed. I've had a Cuisinart press for years and love it. The grates are non-stick, but I will brush a little oil on them at the beginning of each pizzelle batch and maybe once halfway through just to make sure there won't be any sticking issues.
I've only used this type of pizzelle press so I can't speak to how a cast iron or aluminum version operates. If in whatever version you're using the dark chocolate pizzelle begins to stick, brush a neutral oil like vegetable or canola oil on to help them release cleanly.
These dark chocolate pizzelle feature a rich chocolate flavor in a crunchy, concise package. They make wonderful additions to a holiday cookie tray or truly, any type of dessert occasion. After making a batch of these, your kitchen will smell like you've just baked a chocolate cake. Who doesn't like that aroma wafting around? Yum.
Recipe Notes
- I use Hershey's Special Dark Cocoa Powder in this recipe to provide a rich flavor and deep color. It's 100% cacao and a blend of natural (lighter) and dutched (darker, less acidic) cocoa powders. BTW not sponsored. I just find this variety the most accessible and affordable.
- These thin and crisp cookies are delicate, so they aren't good candidates to be mailed or brought someplace where they'll be jostled along the way.
If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!
Dark Chocolate Pizzelle
Ingredients
- ¾ cup all-purpose flour
- 2 tablespoon plus 1 teaspoon unsweetened dark cocoa powder (I used Hershey's Special Dark)
- 1 teaspoon baking powder
- 1 egg
- ½ cup brown sugar*
- 5 tablespoon unsalted butter, melted
- 2 teaspoon vanilla extract
Instructions
- Add flour, cocoa powder, and baking powder in a bowl and stir to combine.
- In a separate bowl, add egg and brown sugar and mix on medium speed until mixture is smooth and has thickened, approx. one minute. Change the mixer speed to low and slowly pour in melted butter and vanilla extract until just combined.
- Add the dry ingredients to the bowl with the wet ingredients and mix until just combined, approx. 15 seconds, taking care not to overmix.
- Heat your pizzelle iron to your desired level (I like mine medium to medium-high crispness, so I selected around 3 ½ on the iron's "1 to 5" crispness scale). I brush the top and bottom of the iron with a small amount of oil or cooking spray to ensure there wouldn't be any sticking.
- Add batter to the center of the bottom grid and repeat for the remaining grids in your iron. As the batter will spread when you close the iron, do not completely cover the pizzelle grid with batter. My iron produces 4-inch full-sized pizzelle and the accompanying booklet suggests adding 1 ½ - 2 teaspoon batter. Adjust to less if you're looking for smaller pizzelle.
- Close the iron and cook until the timer light indicates, about a minute to a minute and a half. Remove pizzelle to cool completely on a wire rack. Repeat for the remaining batter, brushing the pizzelle grids with cooking spray if needed throughout.
Notes
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
Food Safety and Nutrition Disclaimer
Kim says
These were wonderful! I have a very seasoned Palmer Pizzelle maker and all went well.....except I tripled the recipe and only got 40 cookies.
Alyssa says
Sorry my reply is so delayed Kim, but I'm glad you enjoyed the recipe! Thanks for your feedback. 🙂
Kathy says
Has anyone actually tried this recipe? I did and was not happy with it. They stuck to a seasoned pizzelle press. I've been making pizzelles for over 25 years and decided to try this instead of scaling down my recipe. Don't waste your ingredients or time scraping this from your pizzelle press.
Alyssa says
Hi Kathy, I'm sorry you didn't like this pizzelle recipe. I've made this recipe as written multiple times and have never experienced the sticking like you're describing. I brush the top and bottom grids with oil once the press heats (before I add any batter) and that is all my pizzelle press needs for the whole batch without there being any crumbs or pizzelle batter left behind. For reference I use a Cuisinart pizzelle press that has non-stick grids, so I'm not sure if that could be the difference.
Amy says
I didn't have any sticking, it worked great. Thanks KS for the recipe I've never thought of chocolate!
Annette says
Would these work in a waffle iron? I know they wouldn't look like snowflakes.
Alyssa says
Hi Annette, I've never cooked this batter in a waffle iron so I couldn't say for sure. They wouldn't be as thin and crisp, but they would probably have the same great taste. I'd say if you try it, to make sure the waffle iron is well greased to prevent sticking!
Pauline says
Thanks for this. I did orange and vanilla ones for Halloween with choc drizzle but for thanksgiving I was thinking cinnamon and wanted a chocolate one to go with a cannoli dip I plan to make with orange zest - since chocolate and orange go so well togther. 🙂
Alyssa says
Pauline, those flavor combinations sound amazing! I just love chocolate and orange together. Plus a cannoli dip? Perfection. 🙂 I hope you enjoy!
Jess @ Flying on Jess Fuel says
I love pizzelles! My grandma makes them every year for Christmas so they are so nostalgic for me. She usually makes vanilla or anise flavored ones, though. I'll have to tell her about these because hello, chocolate!! 😀
Michelle | A Latte Food says
These look amazing! I love dark dark chocolate! The more, the better, in my book!
Alyssa says
I agree. 🙂 Thanks Michelle!
Izzy says
I need to start making Christmas cookies!! These pizzelle cookies are so beautiful! I bet they would go well with ice cream 🙂
Alyssa says
Oooh ice cream - yes! I wouldn't turn that down! Thanks Izzy!
Samina @ The Cupcake Confession says
I love how pretty they look and dark chocolate is always the right flavor! Pinning! 🙂
Alyssa says
Thanks Samina! 🙂
Thalia @ butter and brioche says
I HAVE to get my hands on a pizelle iron.. these look amazing.
Alyssa says
Thank you Thalia! It's certainly fun to experiment with. 🙂
Ashley says
Pizzelles always get me with how pretty they are! And with the chocolate!? I love it! These sound so so good!
Alyssa says
Thanks Ashley! I love them because they're decorative cookies without having to spend time meticulously piping a design on top!
marcie says
You'll never hear me complain about dark chocolate in a baked good. Ever! These look so pretty and they look like they have big dark chocolate flavor -- my favorite!
Natalie @ Tastes Lovely says
These cookies are so pretty! They look like chocolate snowflakes! I bet they taste just amazing : )
Alyssa says
I'll eat them year round but I especially like how festive they are for Christmas. Thanks friend!
Sues says
I love pizzelle, but have never considered making dark chocolate ones!! These are super pretty!
Alyssa says
Thanks Sues! It's a nice little twist on them!
Terri says
I LOVE pizzelle cookies and this variation of the traditional recipe looks decadent. Garnish a plain dish of vanilla ice cream with one of these chocolate beauties and you will be a hit at your next dinner get together with family and friends !
Alyssa says
Thank you Terri! Yes they are a favorite. Vanilla ice cream sounds like the PERFECT accompaniment for these! 🙂
Rebecca @ Strength and Sunshine says
So pretty! I've never even had one. yet they always remind me of Christmas when I see them!
Alyssa says
Thanks Rebecca!