Cinnamon-Chocolate Pizzelles
Submitted by bumble
Crisp Italian pizzelle cookies with cocoa and cinnamon pressed into lacy, wafer-thin rounds. A chocolate twist on the classic holiday wafer cookie.
YIELD
18 servingsPREP
20 minCOOK
20 minREADY
40 minIf you’ve ever been to an Italian-American holiday cookie table, you know pizzelles. These thin, pressed wafer cookies snap when you bite into them and practically dissolve on your tongue.
This version folds cocoa powder and cinnamon into the traditional egg-rich batter for a chocolate-spiced spin that’s hard to stop eating.
The batter comes together fast with a mixer, then gets pressed one tablespoon at a time in a hot pizzelle iron until each cookie is lacy, crisp, and beautifully patterned.
They cool in seconds on a paper towel, ready to stack and serve.
Kitchen Tips
- Beat the eggs for a full 4 minutes until they’re thick and pale. This aeration is what gives pizzelles their light, crisp texture.
- Place the batter slightly off-center toward the back of the iron. The lid pushes it forward as it closes, giving you even coverage.
- Work quickly. Pizzelles go from done to overdone fast, so pull them the moment the steam stops.
- Roll warm pizzelles into cones or cylinders before they cool if you want to fill them with whipped cream or mousse.
Ingredients
Directions
Stir together flour, cocoa powder, baking powder, and cinnamon.
Beat eggs in small mixer bowl with mixer on high speed 4 minutes or until thick and lemon colored.
Gradually beat in sugar on medium speed.
Beat in margarine and vanilla.
Add flour mixture; beat on low speed until combined.
Heat pizzelle iron according to manufacture’s directions.
Place a slightly rounded tablespoon of batter slightly off-center toward the back of grid.
Bake according to manufacturer’s directions.
Turn wafer out onto to paper towel to cool.
Repeat with remaining batter.
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