Very Chocolate Pizzelle Cookies

I have been making my traditional Italian pizzelle for more years than I count and I just love playing around with different flavor combinations to change them up.

I usually make chocolate pizzelle made with just cocoa powder which is included with my pizzelle recipe but I wanted to make an even richer version of that. By using melted chocolate, it really does the trick.

The melted chocolate in addition to the cocoa powder adds so much chocolate flavor to these cookies and it also helps keep the pizzelle crisp. Keeping pizzelle crisp for a long time is something I think everyone struggles with from time to time who make these.

These Italian cookies are great on their own, with some espresso, or as my son loves to do, with some peanut butter spread over the top for a snack.

What You Will Need (And Substitutions)

1. Unbleached all purpose flour
2. Dutch processed cocoa powder: I prefer this because of its rich flavor. You can use any unsweetened cocoa powder you prefer.
3. Semi sweet chocolate chips: This is my favorite but feel free to use milk chocolate. Just avoid dark chocolate since it will not melt the same. You can also use semi sweet chocolate bars but just make sure to chop it up into small pieces so it melts easily.
4. Granulated sugar
5. Vanilla extract: If you have vanilla beans, or vanilla paste, you can use that in place of the extract according to your product's instructions for substitution ratios.
6. Almond extract: This is optional and you only use a few drops but I find it adds a depth of flavor to the chocolate. You won't taste the almond in the final product.
7. Unsalted butter
8. Kosher salt
9. Large eggs

How To Make Chocolate Pizzelle

1. Mix dry ingredients for the cookies: In a large bowl whisk the flour, salt, cocoa powder and baking powder until they are well combined.
2. Mix the wet ingredients for the pizzelle: In a separate large bowl, whisk the sugar and eggs and combined.
3. Melt the butter and chocolate: Microwave the butter in a small bowl then when melted, whisk in the semi-sweet chocolate until fully melted then add the vanilla and almond extract.
4. Combine: Add the dry ingredients to the wet and mix until it forms a dough. Once this happens, pour in the chocolate and butter mixture and mix until fully combined.

5. Cook the chocolate pizzelle: Place a heaping tablespon of the dough on to the pizzelle press and close it tight and cook until the steam stops coming out.
6. Cool: The last step is to cool the pizzelle on a wire baking rack so they crisp up.

How To Know When Chocolate Pizzelle Are Done

Making these is super easy BUT you will not have a visual guide (that golden hue you get from making traditional pizzelle) to know when they are done cooking. These cookies are dark in color from the chocolate.

You do not want to overcook the pizzelle or you will burn them and you will burn the chocolate in them. This problem is easy enough to avoid by watching the steam coming off the pizzelle maker.

You want to allow the steam that you see coming off of the pizzelle iron during cooking to slow down and almost stop completely before removing the pizzelle. I recommend doing one test pizzelle, allowing it to cool completely then checking for crispness.

If the pizzelle seems crisp, you got the right amount of cooking time with the pizzelle iron. If not, add a couple more seconds or so until they come out crisp.

More About These Very Chocolate Pizzelle

• These chocolate pizzelle stay super crisp! When they are cooked for the right amount of time (see my tips above) the melted chocolate in them sets up when cool and keeps these extra crisp.
• You can refrigerate them: I don't usually refrigerate my pizzelle but when they are made with chocolate, it just makes the pizzelle more crisp. So, if you make pizzelle often, you know this is great!
• If your cookies are not crisp: This can happen sometimes from not cooking them long enough, a super humid day or climate, etc. Just place the cookie on a baking sheet then into a preheated 170 degree oven for about 5 minutes. They will crisp right up. You can also pop them in the fridge to crisp up thanks to the melted chocolate in them. It works great everytime.

Storing And Shipping

Because these have the melted chocolate in them, I have found that they store really well on the counter, wrapped with plastic wrap. You can also store them in a cookie tin or in a cake stand.

For shipping, these are great for holiday treats to send to loved ones and they can be shipped with great success. Just place the pizzelle stacked in the center of a cookie tin. Add soft food safe padding (I like using brown paper lunch bags folded up) around the sides, bottom and top then place the lid of the cookie tin on and make sure it fits snug but not pressing down too hard on the cookies.

Try to choose overnight or 2 day shipping for the best results.