Chocolate Pizzelle
These Chocolate Pizzelle cookies are crispy and delicate with just the right amount of chocolate flavor!
Making these traditional Italian waffle cookies is super easy and this recipe uses basic pantry ingredients to avoid any hassles!
Why you’ll love this recipe
Pizzelle are often seen as Christmas cookies but what’s great about these chocolate pizzelle cookies is that they’re perfect for any holiday! Whether it’s Easter, Valentine’s Day, Mother’s or Father’s Day, a platter of these cookies will be perfect!
In December, I love to make Gingerbread Pizzelle but these Chocolate pizzelle, just like the Lemon pizzelle are made year round in my home!
A pizzelle iron is essential for making these delightful cookies but I assure you, you will not regret the purchase. Pizzelle makers (which are a bit like a waffle iron) come in various styles – both electric and a traditional stove top version.
I have two electric pizzelle irons that are both made in Italy and make large 6 inch (15 cm) pizzelle which are snapped into four smaller cookies. The cooking plate is steel as opposed to non-stick and is a breeze to work with. The surface becomes seasoned with use. I never have a problem with sticking and the pizzelle are always crisp! But you might find a non-stick iron is your preference.
The versatility of chocolate pizzelle cookies is what I love the most. Right after cooking, these cookies are soft and can be shaped easily. Hot off the pizzelle press, roll a cookie around a dowel for a quick cannoli. Or drape over an upturned glass to form a cup to be filled with ice cream or cream. Equally good is to shape them into an ice cream cone – the kids love these!
This is a homemade pizzelle recipe that always turns out crispy and delicious! While I’m never opposed to butter, I prefer a pizzelle recipe with oil for this reason and also because these pizzelle cookies keep much better. Of course, you can substitute the oil for butter. Just check out my tips below.
Set aside half an hour in the kitchen to make these cookies. Chocolate pizzelle cook rather quickly and can turn from pale to burnt in what seems to be just a second. Make good use of your time by having a pot of Ragu Spaghetti Sauce bubbling away on the stove. It’ll just need a stir from time to time.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Eggs – I prefer to use large, free range eggs but use whatever you have.
- Superfine White Sugar – The wonderful thing about superfine sugar is how quickly it dissolves but if using regular white sugar is fine.
- Light Olive Oil – Olive oil is my preference because these chocolate pizzelle are much more crispy than those made with melted butter. However if you prefer using butter, check out my variations below. I have tried both variations and these chocolate pizzelle are delicious either way! Be sure to use a light tasting olive oil that you like the flavor of and check that it is fresh!
- All Purpose Flour – That’s “plain” not “self rising flour”. If you aren’t weighing the flour, please remember to stir before spooning the flour into the measuring cups. Check out my flour measuring tips below in “Tips for success”.
- Cocoa Powder – This is often quite clumpy so I always sieve cocoa powder before adding to any recipe.
- Salt – Just a pinch complements chocolate so well!
- Powdered Sugar – I can’t help it – the Italian in me wants to dust everything in powdered sugar! If you’d rather not, then I’ll leave that up to you.
Variations
- Substitute light olive oil with ½ cup unsalted butter that has been melted and be sure that it has cooled.
- Use vegetable or grapeseed oil instead of olive oil.
- Add a teaspoon of vanilla extract.
- A teaspoon or so of finely grated orange zest is delicious for chocolate orange pizzelle.
- For mocha pizzelle, stir in a teaspoon of instant coffee powder that has been dissolved in 2 teaspoons of warm water. You shouldn’t need to add any more flour in this case, but if it becomes too thin, it’s easy to stir in a teaspoon or two of flour.
- Make a batch of this chocolate batter and one of my Lemon Pizzelle to make a two-toned pizzelle. Simply place ½ tablespoon of each batter onto the preheated pizzelle press and cook according to manufacture’s instructions.
Instructions
If you are using a pizzelle machine for the first time, please be sure to read the manufacturer’s instructions before commencing. Preheat and grease or oil as specified in the instructions.
This is a super easy recipe and you won’t be needing anything more than a bowl and whisk to mix. There is absolutely no need to beat the eggs and sugar to incorporate air because we’ll be squashing the batter in the pizzelle iron. Simple combine and cook!
- Break eggs into a bowl and add the sugar and oil.
- Beat with a whisk to combine thoroughly.
- Sieve all purpose plain flour, cocoa powder and salt directly onto egg mixture.
- Stir well to combine the wet and dry ingredients thoroughly.
- Place a spoonful of batter in the center of the hot pizzelle iron. Actually I like to place the batter slightly off center, towards the back.
- Close the pizzelle iron and press to squash the batter. Cook the chocolate pizzelle batter according to instructions supplied with your pizzelle iron. Generally when the hissing stops the cookies are done.
Transfer to a wire rack to cool completely. Don’t pile these chocolate pizzelles on top of each other until thoroughly cooled. If you like (and I do like!) dust with powdered sugar. Store in an airtight container lined with baking paper.
Tips for Success and FAQ’s
While some recipes use a couple of teaspoons of baking powder, I have tested this recipe with and without and found very little difference. Also, my preference is for thin and crispy chocolate pizzelle so I hold the pizzelle press down a little longer.
It’s important to preheat the pizzelle iron very well before you attempt to cook the first pizzella. You may also need to oil or grease the plates. I use a paper towel dipped in a little olive oil to wipe the plates before heating the pizzelle maker. But this only needs to be done at the beginning. During cooking the oil in the pizzelle naturally greases the plates.
The batter should be thick like softly whipped cream. If it’s too runny, the cookies could be soft. When cooking, chocolate pizzelle batter hisses and steam is released which results in crispy pizzelle cookies. If there is too much moisture not enough steam can be released and this means limp chocolate pizzelle. And that’s not ideal!
In my experience, pizzelle recipes with oil create the most crispy cookies and keep the longest. This recipe makes a thick, almost pancake like batter rather than a dough which is the key to making thin, crisp pizzelle. So any of the recipes for pizzelle you’ll find here are very good, if not, the best.
All you need to do to clean a pizzelle iron is to wipe the cooking surface with paper or kitchen towel to absorb any oil left behind and wipe away cookie pieces that have stuck. If you have a non-stick surface, don’t use metal utensils like knives or forks to dig out any cookie batter remains. However, with pizzelle makers that have a regular surface, you can use a knife or wire brush to clean out stuck cookies. Never submerge an electric pizzelle iron in water! When completely cooled, place a sheet of paper towel between the irons for storage.
Pizzelle waffle cookies can be rolled around a dowel while warm to create a cannoli shape. Fill these with Italian pastry cream or mascarpone cream. Warm pizzells can also be draped over a cup to make an edible bowl that you can fill with mango gelato. Actually, I can think of nothing better than sandwiching two cookies with a chocolate pizzelle filling such as Nutella!
You can store these in an airtight container lined with baking paper for up to a month with no problems. For longer storage, freeze for up to 3 months, packed in the same way.
More Recipes Like This
Crostoli – These are crispy, fried pastries that are popular during Carnevale and other holidays.
Almond Biscotti – Also known as cantuccini, this recipe is just like the ones you get in Italy!
Sponge Fingers – This is a tiramisu staple but these homemade ones are delicious just as they are.
Italian Chocolate Cookies – With an intense chocolate flavor, these tender cookies are crunchy with walnuts and look so pretty!
Made this recipe?
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Chocolate Pizzelle Recipe
Ingredients
- 3 eggs
- ⅔ cup (130 grams) superfine white sugar castor sugar
- ½ cup (120ml) light olive oil or other light tasting oil
- 1½ cups (188 grams) all purpose (plain) flour
- 2 tablespoons cocoa powder
- pinch salt
- powdered sugar for dusting
Instructions
- Oil or grease the pizzelle iron and preheat according to manufacturer’s instructions.
- In a medium bowl lightly whisk together eggs, sugar and light olive oil until combined.
- Sieve all purpose plain flour, cocoa powder and salt directly onto egg mixture.
- Stir well to combine the wet and dry ingredients thoroughly.
- Cook the pizzelle batter according to instructions supplied with your pizzelle iron. When the hissing dies down, it's an indication that it's time to check if the chocolate pizzelle are done.
- Allow to cool completely on a wire rack. Don’t pile one on top of the other.
- Dust with powdered sugar if desired.
- Store in an airtight container that has been lined with baking paper.
Notes
- Use ½ cup unsalted butter that has been melted cooled instead of light olive oil.
- Add a teaspoon of vanilla extract.
- Add a teaspoon of finely grated orange zest
- Include a teaspoon of instant coffee powder that has been dissolved in 2 teaspoons of warm water.
- Make a batch of this chocolate batter and one of my Lemon Pizzelle to make a two-toned pizzelle. Cook just 1/2 tablespoon of each batter as one cookie.
- Grease or oil the plates of the pizzelle iron lightly
- Preheat pizzelle iron very well.
- For thin and crispy chocolate pizzelle, hold the pizzelle press down firmly.
- The batter should be thick like thick pancake batter. If it’s too runny, the cookies could be soft.
- When cooking, chocolate pizzelle batter hisses and steam. When the hissing dies down, it’s an indication that it’s time to check if the chocolate pizzelle are done.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
My grandchildren and I made the chocolate pizzelles. They loved the whole process of making a quick batch and then quickly using the pizzelle maker. Making ice cream sandwiches afterwards took it to another level.
Cherylee, that is a great idea! Chocolate pizzelle ice cream sandwiches – yum!
Do you have a recipe for Dark Chocolate Pizzelle with Amaretto?
Thanks.Mary Ann Naylor
No, I’m sorry, I don’t, Mary Ann. Maybe that’s something I could work on.
Can the batter be made ahead and refrigerated overnight? My tried and true lemon/orange pizzelle recipe calls for that and like making the dough one day and making them in my pizzelle iron the next. I’ve been looking for a good chocolate recipe. I’m going to add almond extract.
The batter could probably sit overnight but I can’t see any benefit to it. It’s really quick and easy and wouldn’t be like a yeasted dough that improves in flavor when made in advance.
I love your recipes Marcellina. I can’t wait to make the chocolate pizzelle. I have no doubt it will be delicious. I’m also going to try your suggestion of making a pizzelle with one half lemon and the other 1/2 chocolate. Or maybe I’ll make 1/2 orange and 1/2 chocolate. I look forward to more recipes.
Mmm, that sounds good – half orange and half chocolate pizzelle!
added the coffee and they are fabulous
Coffee is a great addition, Kathy!
Omg finally an authentic chocolate pizzelle recipe just like I had in Italy! Thank you for the recipe, Marcellina! These taste amazing and came out crispy and light. The only thing I need now is an iron like yours with such a pretty pattern.
Thank you, Danielle! I so happy that you enjoyed the chocolate pizzelle. The iron is imported from Italy. You may be able to find a similar one on Amazon. Mine is from a store in Melbourne, Australia which imports from Italy.
I really enjoy reading your recipes and the helpful tips are great! My mom always made anise pizzelles when I was growing up, so I was excited to try the gingerbread and chocolate.
I made both back to back with great success and the batter came together so quickly. I will be making these again for my family. I used Filippo Berio olive oil for frying or baking. Thank you for sharing your wondeful recipes!!
You’re welcome, Courtney! I’m thrilled that you loved the pizzelle and found the olive oil that you enjoy!
I usually never comment, but please do not use olive oil. I just wasted so many ingredients making this recipe 4 different times with 4 different types of olive oil. all of them turned out very gross tasting. use butter! melted and then cooled (same ratio). everything else about this recipe is spot on, but save yourself time and ingredients and use butter 🙂
This isn’t correct but if it’s not to your taste, that’s your choice, Jennah. All traditional pizzelle are made with olive oil and this recipe works perfectly every time. It could be that your pizzelle iron makes the thick type of pizzelle which mine doesn’t, as you can see in the photo. This is a tried and true recipe that many readers have made and love. It would have been great if you had reached out to me after your first batch so that we could troubleshoot, Jennah. I would have been able to help you. To other readers and cooks, if you have trouble with any of my recipes, I’m here to help. Email me or leave a comment.
Great recipe and super easy. I have to admit that I modified it because I wanted a peanut butter flavored pizzelle for my husband. Instead of chocolate, I added 1/2 cup peanut butter. I should have reduced or eliminated the butter/oil – as peanut butter has plenty already, but being the first time, I learned the hard way. They came out great, very tasty (and happy hubby!), the only problem was the oil cooked out and made a mess on the counter. I will try the lemon pizzelle and ginger bread next, as I think my mom will really enjoy those. Thank you for the great recipes and tips!
Oooh, peanut butter pizzelle sound amazing! Yes, I imagine you would need to reduce the oil. Glad you enjoyed these, Lisa!
I’d love to make these but does the recipe only make 12? I know that’s what it says but it doesn’t seem like much 😜
That’s right, Brenda. This recipe makes 12 large (6in/15cm) cookies. If your pizzelle maker makes smaller cookies then it will make more, of course.
Hi, my pizzelle maker, makes 2 at a time, so likely they are smaller (they are 5 inches in diameter). I used a small cookie scoop, and the recipe made 20 for me. At first I used a heaping scoop, but that was too much, so I changed to an even 1 scoop, and cooked each one for 60 seconds, they came out a perfect size and texture. I likely could have gotten 22-24, if the first few I hadn’t used a heaping scoop.
Oh my gosh, this recipe looks so easy and delicious!
I can’t wait to make this at home for everyone!
Wow! this is awesome and unique!:) I’m so excited to try this. Thanks!:)
You’re welcome, Jerika!
TIL that pizzelle can be made with chocolate. And other flavors, too. Now I just need to go buy a pizzelle maker. Believe it or not, I’ve never attempted them at home…
No, I can’t believe that Frank! Admittedly, they’re not from my region so I would never have either. Then I saw them popping up all over and one of the local Italian ladies invited me for coffee, pizzelle and ricotta making classes. Buying a pizzelle maker is one of the best kitchen investments I’ve ever made! So quick and easy and everyone loves them. Pizzelle keep really well too.
Hi Marcellina, I love the look and sound of the pizzelle so I shall the machine and have some fun! I am just wondering if it is possible to make a savory version by leaving out sugar and chocolate and adding finely grated pecorino or parmesan cheese? Just a thought as we love savory too!
Warm regards, Joan
Hello Joan! Yes, absolutely! I’ve made savory pizzelle and they’re delicious. You can add black pepper, spices or herbs. Pecorino and black pepper is amazing! I’d increase the salt a little.
can’t believe this was so easy to make!! it turned out perfect with your instructions!
lovely cookies, Ive never tried this before and Im excited to make them now
I love these, thank you.
Sounds delicious ! I will try these this weekend. I make pizzelle
cookies on a regular basis since my grandchildren love them ! I remember my grandmother making chocolate ones. Your pizzelle machine makes a beautiful design , can that machine be ordered?
Thank you for all the amazing , authentic Italian recipes !
Hi Jacqueline! I’m not sure where you are situated but I purchased this machine from Costante Imports in Melbourne, Australia. They import directly from Italy. They will ship around Australia but I’m not sure if they ship internationally. Hopefully this helps.
Your chocolate pizzelle’s look so dainty and delicious! I’d love to be able to make them. I’ve been looking for a Pizzelle maker in Sydney for awhile now but unfortunately haven’t had any luck. If you have any idea of where I could purchase one in Sydney, I’d appreciate it very much.
Hi Tamara, I got mine from Costante Imports in Melbourne. They ship anywhere in Australia and import directly from Italy. They have a great range. Sometimes you may be lucky enough to find a kitchenware store that carries pizzelle makers but I’d just contact Costante Imports and get it shipped to you. It’s not a cheap investment but they will last you forever. Pizzelle are quick and easy to make and the variations are endless! Hope that helps!