Chocolate Pizzelle Cookie Recipe - Traditional Italian Christmas Cookie (2024)

A classic chocolate pizzelle cookie recipe is a traditional Italian Christmas cookie that is a crisp thin chocolate cookie that is made in a pizzelle press or pizzelle cookie iron. An easy cookie dough recipe made of eggs, butter, sugar, and flower. Traditionally made with anise flavoring but are do delicious with vanilla and chocolate.

I married into an Italian family and have loved to adopt so many of their food traditions. Making Pizzelle Italian cookies is one of my favorite. They are so light crisp and delicious. Just the right amount of sweetness to satisfy my sweet tooth.

Pizzelle Cookies for Christmas

Christmas time is the perfect time to get out the Pizzelle press or Pizzelle iron and make these cookies that are just right for the holidays as they are topped with a snow sprinkle of powdered sugar.

I love making the traditional Pizzelle cookie but our family also loves chocolate Pizzeles and I have made for years half and half cookies of half vanilla and half of chocolate.

What is a Italian Pizzelle Cookie

A Pizzelle Cookie is a thin cookie made with a Pizzelle maker. It is sometimes called a Pizzelle press or a Pizzelle iron. The decision means in Italian “little pizza” and comes from the word “pizze” in Italian. “Pizze” means round or flat.

6 Tips for the Perfect Pizzelle Cookie

• Preheat the Iron: Make sure your pizzelle iron is thoroughly preheated before starting. This will help the batter cook evenly and create crisp cookies.
• Spoon Placement: Place the spoonful of batter slightly behind the center of each pizzelle pattern on the iron. When you close the iron, the batter will spread and fill the pattern perfectly.
• Avoid Overloading: Don’t overfill the iron with batter, as it can lead to overflow and misshapen cookies. Start with a small amount and adjust as needed.
• Time Management: Pizzelle cook quickly, usually within 30-45-60 seconds. Set a timer to ensure you achieve the desired level of crispiness without burning.
• Cooling Technique: Remove the pizzelle using a spatula or a fork, and place them on a wire rack to cool. This will help maintain their crispness.
• Storage: Store chocolate pizzelle in an airtight container once they’re completely cool. To keep their texture, place a piece of parchment paper between the layers.

Ingredients

• Eggs
• White Sugar
• Butter Melted and Cooled
• Vanilla extract
• All-Purpose Flour, sifted
• Baking Powder
• powdered dark chocolate (can substitute regular powdered chocolate)
• Powder Sugar for dusting

How to Made Chocolate Pizzelle Cookie Batter

• Pre-heat your Pizzelle Maker.
• Put the eggs in a dish and mix with a fork slightly.
• Beat together eggs and sugar.
• Melt the butter and have it cooled.
• Add the cooled butter to the eggs and sugar.
• Add the vanilla (or anise seed) extract
• In a separate bowl sift together the flour and the baking powder and dark chocolate cocoa powder.
• Add the flour mixture to the egg mixture.
• Mix until just combined.
• Add one tablespoon of batter in each section of your maker. Place the batter slightly to the back of the circle.
• Close the lid and lock.
• Set your timer for 30 to 60 seconds.
• When the timer is done, open the maker and using a spatula remove the cookie and set it on a flat surface.
• Take the powdered sugar and put the powdered sugar (and the powdered chocolate) in a strainer and tap the side to make a snow-like layer on each Pizzelle.

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