Chocolate Pizzelle Biscuits

    50 minutes

    This is my own recipe for chocolate pizzelles, Italian wafer biscuits. They are very elegant, especially dusted with icing sugar!

    118 people made this

    Serves: 24 

    • 3 eggs
    • 1 cup (220g) white sugar
    • 125g butter, melted
    • 1 tablespoon vanilla essence
    • 1 3/4 cups (220g) plain flour
    • 2 1/4 teaspoons baking powder
    • 1/4 cup cocoa

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour, cocoa and baking powder and blend into the batter until smooth.
    2. Heat the pizzelle iron and brush well with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove biscuits from the iron. Oil the iron again before beginning the next batch. Cool completely before storing in an airtight container.

    Chocolate Pizzelles

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    Reviews in English (131)


    Ever since misplacing my original Pizzelle recipe, I've been on the lookout for a suitable substitute. While this one is a bit different, it's been requested as a 'cookie jar staple' by my husband ever since first tasting them at Christmastime. A few tips I've stumbled upon while making these: The recipe doubles easily (triple it and the batter gets stiffer as it sits). Fill a large pastry bag (or even a large zip-top baggie) with batter to squeeze desired amount onto iron (eliminates the sticky spoon-fingers situation). The vanilla is interchangeable with other extracts; I've tried almond, black walnut, lemon, orange and rum. Also, additions of nuts can be sprinkled on the raw batter just prior to baking; I've used sliced almonds with almond extract, pecans with rum extract and walnuts with black walnut extract. And yesterday I added a few mini chocolate chips to an orange-flavored batter. Delicious!  -  09 Mar 2006  (Review from Allrecipes USA and Canada)


    Good Recipe, exactly the same as the one that comes with the cuisinart Pizelle maker. I found using 4 Eggs versus 3 makes a better dough, not as thick, leading to more uniform cookie sizes.  -  25 Apr 2005  (Review from Allrecipes USA and Canada)


    I have used this recipe many, many times. When my son got married on July 8, 2006, he asked me if I would make a variety of pizzelles for the reception. I decided to experiment with this recipe and made dozens upon dozen of pizzelles in the following flavors: anise, vanilla, orange, and chocolate chocolate chip. For the anise and vanilla flavors I followed the recipe exactly. For the orange pizzelles, I used orange flavoring instead of the anise/vanilla and also added some orange zest. For the chocolate chocolate chip, I followed the recipe for the chocolate pizzelles and added mini chocolate chips. (I had to add more flour to this batter to get it to cook properly.) All of the pizzelles were a HUGE hit at the reception and now I have people begging me to make pizzelles for them. Thanks for the great recipe, Marianne. I can't wait to experiment with even more flavors.  -  28 Jul 2006  (Review from Allrecipes USA and Canada)