⅔cup(130 grams) superfine white sugar(castor sugar )
½cup(120ml) light olive oil(or other light tasting oil)
1½cups(188 grams) all purpose (plain) flour
2tablespoonscocoa powder
pinchsalt
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
Variations
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.
Tips for Success .
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.