Dark Chocolate Pizzelle - rich and crispy pizzelle cookies that are simple to make! mysequinedlife.com
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Dark Chocolate Pizzelle

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.
Course Cookies
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24 cookies
Calories 52
Author Alyssa

Ingredients

  • 3/4 cup all-purpose flour
  • 2 tbsp plus 1 tsp unsweetened dark cocoa powder (I used Hershey's Special Dark)
  • 1 tsp baking powder
  • 1 egg
  • 1/2 cup brown sugar*
  • 5 tbsp unsalted butter, melted
  • 2 tsp 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 1/2 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 1/2 - 2 tsp 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

*I used dark brown sugar to enhance the deep color of these pizzelle, but light brown sugar can also be used.
Recipe adapted from Cuisinart's Pizzelle Press instruction and recipe booklet

Nutrition

Serving: 1cookie | Calories: 52kcal | Carbohydrates: 6.3g | Protein: 0.7g | Fat: 2.6g | Saturated Fat: 1.6g | Cholesterol: 13mg | Sodium: 4mg | Potassium: 32mg | Fiber: 0.3g | Sugar: 3g | Calcium: 10mg | Iron: 0.4mg