Light and crisp, chocolate pizzelle cookies are a delicious variation of classic Italian waffle cookies. This is a must have recipe for your cookie trays for all occasions!
At any Italian gathering, whether it be a wedding, baptism, first communion or Christmas time, you will be sure to find pizzelle among the vast array of cookies at the dessert table.
I've adapted my mother's easy lemon flavored pizzelle recipe to create this delicious pizzelle variation. Give these Italian waffle cookies a light dusting of powdered sugar to create a festive look for the holidays.
I guarantee that chocolate pizzelle will be sure to please all!
What equipment do I need to make pizzelle?
Pizzelle are without a doubt one of the easiest Italian cookies you can make as you can prepare a batch in about half an hour and with very little effort. However, a pizzelle maker is necessary to make these thin, crisp cookies and unfortunately a waffle maker will not do.
But the good news is that a pizzelle maker is inexpensive and a worthwhile investment because you'll want to have a batch available at all times to munch on! You can easily puchase a pizzelle maker very similar to the one I used here.
And you'll also be able to make other desserts with pizzelle such as my mom's pizzelle cannoli recipe!
Ingredient list
- Eggs
- Granulated sugar
- Oil: vegetable oil or olive oil also works well
- Pure vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Powdered sugar (not shown): for decorating
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
- Preheat your pizzelle maker.
- If you are not using a pizzelle maker with non-stick plates, grease lightly with oil or cooking spray.
- In a large mixing bowl, whisk eggs and sugar until light and frothy.
- Stir in the vegetable oil and vanilla and whisk to combine well.
- Sift all-purpose flour, cocoa powder, baking powder and salt and add to the wet ingredients.
- Use a wooden spoon or rubbber spatula to stir all ingredients together until just combined. Do not overstir! The mixture will resemble a thick pancake batter.
- Use a cookie scoop or spoon to scoop one heaping tablespoon of batter in the center of the pizzelle maker.
- Close the pizzelle maker and cook for one minute.
- Use a rubber spatula or tip of a butter knife to carefully unmold the pizzelle and transfer them to a wire rack to cool while you make the rest of the pizzelle.
- Be sure to place them without overlapping to ensure they remain crisp while cooling
Recipe Notes
-The vegetable oil may be replaced with melted butter that is cooled.
-For extra flavor add ½ teaspoon cinnamon to the batter.
-Store chocolate pizzelle in an airtight container at room temperature for up to two weeks.
-Freeze, well wrapped, in an airtight container for up to three months.
-Make sure your pizzelle maker is hot enough before making pizzelle.
-Lay them on a wire rack, without overlapping until completely cooled before storing.
-Store in an airtight container.
-If with time they lose their crisp texture, place pizzelle on a baking sheet in a 350 degrees F preheated oven for two minutes.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Here's a list of more Italian cookie recipes for you to check out!
- Classic Almond Biscotti and Variations
- Easy Anise Biscotti Recipe
- Easy Pignoli Cookies
- Soft and Chewy Lemon Almond Cookies
- Chewy Amaretti Cookies
- Pistachio Amaretti
- Cuccidati - Sicilian Fig Cookies
- Biscotti Regina
- Italian Nut and Jam Rolled Cookies
- Biscotti di San Martino
- Tetù - Sicilian Chocolate Spice Cookies
- Chocolate Espresso Amaretti
- Italian Pizzelle Cookies
- 3 Ingredient Hazelnut Cookies
- Raspberry Almond Thumbprint Cookies
- Italian Orange Juice Cookies
- Italian Lemon Glazed Cookies
Ingredients
- 3 large eggs
- ½ cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- powdered sugar (optional) for decorating
Instructions
- Preheat your pizzelle maker. If you are not using a pizzelle maker with non-stick plates, grease lightly with oil or cooking spray.
- In a large mixing bowl, whisk eggs and sugar until light and frothy.
- Stir in the vegetable oil and vanilla and whisk to combine well.
- Sift all-purpose flour, cocoa powder, baking powder and salt and add to the wet ingredients.
- Use a wooden spoon or rubbber spatula to stir all ingredients together until just combined. Do not overstir! The mixture will resemble a thick pancake batter.
- Use a cookie scoop or spoon to scoop one heaping tablespoon of batter in the center of the pizzelle maker.
- Close the pizzelle maker and cook for one minute.
- Use a rubber spatula or tip of a butter knife to carefully transfer them to a wire rack to cool while you make the rest of the pizzelle.
- Be sure to place them without overlapping to ensure they remain crisp while cooling.
- Dust with powdered sugar before serving.
Notes
-For extra flavor add ½ teaspoon cinnamon to the batter. Storage -Store in an airtight container at room temperature for up to two weeks. To freeze: -Freeze, well wrapped, in an airtight container for up to three months. Tips to ensure your pizzelle stay crisp: -Make sure your pizzelle maker is hot enough before making pizzelle.
-Lay them on a wire rack, without overlapping until completely cooled before storing.
-Store in an airtight container.
-If with time they lose their crisp texture, place pizzelle on a baking sheet in a 350 degrees F preheated oven for two minutes.
Nutrition
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marcsi
Nagyon jól néznek ki a pizzellák. Viszont szeretném a receptet megkapni nem csésze méretre, hanem dkg-ra. Hány deka liszt, hány deka olaj stb. köszönöm a válaszod
Nadia
Hello Marcsi, please click on the word "metric" at the end of the list of ingredients to get the quantities in grams. Hope this helps!
Marcsi
Szia Nadia, köszönöm a választ, de sajnos a "metrikus" nem működik. Kérlek azt írd meg, hogy egy csésze hány dl-nek felel meg. köszönettel
Nadia
Hi, it appears it would be 2.3 dl per cup. Hope this helps!
Anna Bucciarelli
I have never even seen a chocolate pizzelle but will surely try this one and add to my give-away baskets this Christmas. I know they will be a delight as are just about all of your cookie recipes. Thanks, Nadia, for this 'different' take ... at least for me.
Nadia
Hi Anna, chocolate pizzelle are definitely a delicious variation on this classic cookie. And so festive, in my opinion! Thank you Anna!