1-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 ounces very finely chopped bittersweet or semisweet chocolate
2 teaspoons baking powder
3 large eggs
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract
Preheat the Pizzelle Press on Setting 3 while preparing the batter.
Place flour, cocoa, chopped chocolate, and baking powder in a small bowl and stir with a whisk or fork to combine; reserve.
Place eggs and sugar in a medium bowl and mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 to 15 seconds; do not overmix. It may be necessary to lightly brush both the top and bottom grids with a flavorless vegetable oil or melted vegetable shortening before baking.
Use the spoon provided to scoop the dough, about 1-1/2 – 2 teaspoons, and drop onto one of the patterned cookie grids; repeat to make a second cookie. Close the lid and lock. The red indicator light will come on. When the red indicator light goes out and the green indicator light comes on, the pizzelle are ready.
Adjust baking times for softer or crispier cookies, according to personal preference.
Remove pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely. Warm pizzelle may be wrapped around the dowel provided to form cannoli shells. Completely cooled pizzelle may be dusted with powdered sugar before serving.
Variation: Mocha Almond Pizzelle: Dissolve 1 tablespoon instant espresso powder in 2 tablespoons hot water. Add to batter along with 1/3 cup finely ground almonds. Use 1-1/2 teaspoons each of almond and vanilla extracts in place of 1 tablespoon vanilla extract.
Make 36-40 pizelle.
If you are rolling pizelle, roll them immediatelynupon removing them from the press.
Hot pizelle can be molded areound a cylinder or a ramekin to create a cup.
Pizelle can be frozen. Stack in small bundles with a paper towel between them and store in an airtight bag.
If pizelle become soft, place on a cookie sheet in a 300 degree oven for 3-5 minutes.
Pizelle batter can be made 24 hours in advance and refrigerated. Warm batter to room temperature before using (about 30 minutes).