Chocolate Mint Pizzelles
These Chocolate Mint Pizzelles are light and crisp cookies and the flavor is perfect for Christmas. The thin wafer-like cookie is a traditional Italian treat made during the holidays and so easy to make.
Servings: 36 pizzelles
Equipment
- Small microwave safe bowl
Ingredients
- 1 ¼ cups flour
- ¼ cup unsweetened cocoa powder, Dutch-processed
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ⅓ teaspoon fresh orange zest
- ¼ teaspoon salt
- 3 large eggs, at room temperature
- 1 cup sugar
- ½ cup (1 stick) unsalted butter, melted and cooled
- 1 tablespoon peppermint extract
- non-stick cooking spray or vegetable oil.
Instructions
- Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large mixing bowl. Set aside.
- In a medium bowl, whisk the eggs, sugar, peppermint extract, and melted butter together until smooth and combined.
- Gradually add the sugar egg mixture into the dry ingredients until combined.
- Preheat a pizzelle iron about 5 minutes. Lightly spray the hot surface with nonstick cooking spray or brush with vegetable oil. The iron I use has a light indicator for when it’s preheated and ready to use.
- Spoon about a tablespoon of the batter into the center of each cookie imprint. I use two spoons to help get the batter off of the spoon and onto the griddle. The batter is very thick. Also, if you place a dollop of batter slightly off the center of the design (slightly off-center towards the back), you’ll have a more even cookie. When you close the lid on the iron, it presses the batter a bit forward.
- Do not stack them. Stacking the cookies will cause them to be soft and not crisp. They need to cool and air dry for a bit before you can stack them and store them.
Notes
See blog post for tips and variations.