Pizzelle Cookies - Chocolate Recipe
Courtesy of Maudine Thomas
1 1/4 Cups all-purpose flour
1/4 Cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp finely grated orange zest
1/4 tsp salt
3 large eggs, at room temperature
1 Cup granulated sugar
1/2 Cup (1 stick) unsalted butter, melted, cooled to room temperature
Vegetable oil spray
Confectioners' sugar, for dusting cookies
Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.
In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually whisk the liquid into the flour to make a thick batter. When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together.
Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with nonstick cooking spray.
Scoop or spoon 1 Tbsp. of the batter into the center, but slightly towards the back of the iron, of each cookie imprint.
Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds.
Open and remove cookie from the iron, cool on a wire rack. Repeat with remaining batter.
Melt chocolate, add a few drops of peppermint oil, spread on the top of a cookie then top with another cookie to make a Pizzelle cookie sandwich.
Slightly soften Ice Cream and put between two cookies for a Pizzelle Ice Cream Sandwich