Nonna's Chocolate Pizzelle Cookies Recipe: Authentic Italian Cookies in 10 Minutes by Ann Marie Patitucci
You may be aware of pizzelle cookies, the traditional Italian treat often baked during the holidays. But have you heard of chocolate pizzelle? If not, let us share the good news! These Italian cookies are crisp, sweet and delicate just like regular pizzelle, but they also have a bonus ingredient: the perfect amount of chocolate flavor. While the traditional cookie pairs well with coffee or tea, the chocolate version is a great match for hot cocoa or hot chocolate bombs.
One of my favorite things about this chocolate pizzelle recipe is that it calls for basic pantry ingredients; this is especially helpful during the hectic days and weeks before Christmas. Another favorite is the versatility of pizzelle. The cookies are soft and can be shaped easily when they’re hot off the pizzelle iron. For instance, you could roll the pizzelle around a dowel for a quick and easy cannoli (my older son’s favorite). You could also wrap a cookie over an upside-down glass to form a cup for an ice cream sundae (my younger son’s favorite). This way, one dessert will make both adults and kids happy!
Prep Time: 10 minutes
Cook Time: 10 minute
Total Time: 20 minutes
Servings: 10 to 12
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup butter (1 stick), melted and cooled
- 1 3/4 cup flour
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- pinch of salt
Here’s how to make it:
- In a mixing bowl with the paddle attachment, beat eggs and sugar on medium-high speed until light yellow, about 2 to 3 minutes. Add melted and cooled butter and salt. Stir until combined.
- In a separate bowl, sift together the flour, cocoa powder and baking powder. Fold the dry ingredients into the wet ingredients until just blended. Be careful not to over-mix.
- Heat the pizzelle iron according to the manufacture’s instructions. Place 1 heaping tablespoon of batter into the center-back portion of the pizzelle press. Close the lid and bake for 40 to 50 seconds or until light golden.
- Remove pizzelle from the iron with a spatula, tongs or chopsticks. Cool on a cooling rack. Repeat with the remaining batter. Once all chocolate pizzelle are cooked and cooled, air dry for a few hours, allowing the flavors to mature.
- Pizzelle flavors deepen over time.. Once all the pizzelle are cooked and cooled, let them air dry for a few hours.
- To achieve the ideal crispiness, do not stack the cookies. The steam will cause them to lose crispiness.
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