Homemade Italian Chocolate Pizzelles

These Homemade Italian Chocolate Pizzelles are so pretty and delicious! A crunchy, flat Italian cookie that can be made for any occasion. 

There are many traditional Italian desserts and pizzelles are among one of my favorite! Due to the popularity of my Homemade Italian Pizzelles with Anise, I decided to share with you these Homemade Italian Chocolate Pizzelles. Another delicious Italian cookie that you will love!

What are pizzelles?

Pizzelles originated in the Abruzzo region of Southern Italy. In Italian, “pizze” means round and flat and “elle” means small. These traditional Italian cookies are squeezed between a pizzelle maker, similar to a waffle maker, and molded into flat, pretty cookies resembling a snowflake. The simple batter consists of sugar, eggs, flour, butter and extracts.  In addition to adding extracts to change the flavor of pizzelles, you can also add cocoa to the batter for a delicious chocolate pizzelle!

Although these cookies can be made for any occasion, they are often found at Italian weddings and during Christmas, New Year’s and Easter.

How do you keep pizzelles crispy?

In order to keep pizzelles crispy store in an airtight cookie tin lined with foil. They will stay fresh for up to a week!

Pizzelles also freeze well. To freeze; stack and wrap with heavy duty foil and place in a freezer bag for up to 3 months.

Homemade Italian Chocolate Pizzelles-Ingredients

Pure vanilla extract, granulated sugar, flour, cocoa, eggs, baking powder, pecans (optional), butter.

Homemade Italian Chocolate Pizzelles-Instructions

In a stove top pan melt butter, set aside and cool.

Using a stand mixer with the paddle attachment or hand mixer, add eggs and sugar. Beat until light and creamy.

Add melted butter and beat until combined.

Pour in vanilla extract and beat.

In a bowl, add flour, baking soda and cocoa. Mix together until combined.

Add to the mixing bowl a little at a time and beat until the batter is smooth.

Batter will be sticky.

Optional: Add 1/2-1 cup of finely ground pecans and mix. Or for this recipe, I made 1/2 just chocolate and 1/2 pecans and chocolate. I added about 1/4-1/2 cup of pecans to half the batter.

Heat the pizzelle iron. Using a cookie scoop or teaspoon, drop batter into the middle of each circle on the iron. You may need to experiment with how much batter to drop, depending on the size of the iron. If pizzelles stick, brush with a little vegetable oil.

Close the pizzelle iron and bake for about 45 seconds. You want the pizzelle to be lightly browned. If your iron has a setting, move to setting 3 or 4 (for a little crunchier pizzelle).  You can also tell when the pizzelles are done because the steam will stop coming out of the iron. 

Once done, remove pizzelles to a baking sheet or wire rack. Let sit for a few minutes. Flip and continue too cool.

Sprinkle with powdered sugar. Serve and enjoy!

Store in an air tight cookie tin lined with foil for up to a week. To freeze; stack and wrap in heavy duty foil, place in a freezer bag for up to 3 months.

For other delicious Italian desserts try my Cannoli Cupcakes, Cannoli Tart, Irresistibly Delicious Italian Cream Cake or Homemade Italian Pizzelles with Anise.