---
comments: true
tags:
  - cookie
  - dessert
  - king-arthur
---
# :cookie: Chocolate Pizzelle

![Chocolate Pizzelle](../assets/images/chocolate-pizzelle.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 28 | 25 minutes |

## :salt: Ingredients

- :egg: 3 large eggs
- :candy: 198 g granulated sugar
- :icecream: 1 tsp vanilla
- :coffee: 0.5 tsp espresso powder
- :salt: 0.38 tsp salt
- :chocolate_bar: 21 g Dutch-process cocoa
- :dash: 2 tsp baking powder
- :ear_of_rice: 200 g all-purpose flour
- :butter: 113 g melted unsalted butter
- :cookie: 1 [plain pizzelle batter][1] (optional)
- :chestnut: 0.5 tsp hazelnut flavor (optional)

## :cooking: Cookware

- 1 pizzelle iron

## :pencil: Instructions

### Step 1

Beat together the eggs, granulated sugar, vanilla, espresso powder, and salt till smooth.

### Step 2

Add the Dutch-process cocoa and baking powder, again beating till smooth.

### Step 3

Add the all-purpose flour, mixing till well combined. Add the melted unsalted butter, again mixing till well combined.

### Step 4

Bake pizzelle according to your pizzelle iron instructions. A tablespoon cookie scoop works well for scooping batter
onto the iron; a level scoopful of batter is the right size for most standard pizzelle makers.

### Step 5

To make two-tone pizzelle: Prepare [plain pizzelle batter][1] (optional), flavoring it with 1/2 teaspoon hazelnut
flavor (optional). Using a teaspoon scoop (which holds 2 level measuring teaspoons), drop a chestnut-sized ball of
vanilla batter just below center in the cooking area of the pizzelle iron. Drop a slightly smaller ball of chocolate
batter just above the center line, nestling it right next to the vanilla batter. Close the iron, and bake according to
the manufacturer's directions.

## :link: Source

- <https://www.kingarthurbaking.com/recipes/chocolate-pizzelle-recipe>

[1]: <./classic-pizzelle.md>