Chocolate Pizzelles

  • 1/2 c. butter
  • 3 eggs
  • 1 T. vanilla extract
  • 1 3/4 c. flour
  • 1 c. sugar
  • 1/2 tsp. baking powder
  • 1/4 c. cocoa powder

Melt the butter. Once the butter has melted, allow it to cool.

In a large mixing bowl, mix the eggs and vanilla extract. Add the cooled butter to the egg mixture; beat together.

In a separate mixing bowl, sift the flour, sugar, baking powder, and cocoa together.

Add the sifted flour mixture to the egg mixture and mix well.

Heat an electric pizzelle iron according to manufacturer's directions. (Or heat a pizzelle iron on the range-top over medium heat until a drop of water sizzles on the grid. Reduce the heat to medium-low.)

Place a slightly rounded tablespoon of batter slightly off-center towards the back of the grid. Close the lid. Bake according to the manufacturer's directions. (For a non-electric iron, bake for 40 to 80 seconds, turning once.)

Turn the wafer out onto a cutting board. While the pizzelle is still warm, trim its edges with a knife. Place it on a paper towel to cool. Repeat this process with the remaining batter.

NOTE: Because irons do vary, be sure to test and adjust your baking time accordingly, but take care not to over cook!

  • Yields: about 15 cookies
  • Preparation Time: 20 minutes
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