When I made pizzelles for the first time last Christmas, Michael immediately suggested I come up with a chocolate version. We really liked the krumkake recipe we tried from Gourmet this year, so I decided to base my chocolate pizzelles on that recipe. The orange zest is optional and adds a nice hint of citrus with the chocolate.
The cookies are easy to make but do require a pizzelle maker. They can be served flat or rolled into a cone or tube shape, and both the rolled shapes just beg to be filled with some kind of cream or marscapone filling. Michael was delighted to come home and find these all ready for him to sample, and Top Gun couldn’t keep his fingers away. We think these crispy chocolate cookies are addictive.
- stand mixer with paddle attachment (or hand mixer and mixing bowl)
- pizzelle maker
- 1/2 cup granulated sugar
- zest of one orange (optional)
- 3 eggs (beaten)
- 1/2 cup cold water
- 8 tablespoons butter, melted and cooled
- 1/2 teaspoon vanilla extract
- 1 ¾ cup unbleached all-purpose flour
- 1/4 cup dutch process cocoa powder
- Warm the pizzelle maker while you mix the ingredients.
- In the small bowl, work the orange zest into the sugar with your fingers. (optional
- In the bowl of the stand mixer (or bowl with hand mixer) beat the eggs and sugar together until the mixture is light.
- Add the cold water, cooled butter, and vanilla. Whisk together the flour and cocoa powder, making sure there are no lumps, then add to the wet mixture. Mix on low until the batter is smooth and the chocolate color is even throughout.
- Pour 1 tablespoon of the batter for each cookie onto the heated pizzelle maker and close the top. Cook according to the manufacturer’s directions, usually 30-60 seconds. Gently lift with a fork or silicone spatula and transfer to a wire rack. Store in a tin, not airtight, away from other cookies. They need some exposure to air to stay crispy.