Dark Choco Pizzelle
Rich dark-cocoa pizzelle pressed on a pizzelle iron.
ā±ļø Prep: 10 minš³ Cook: 30 min
Ingredients
| 2 tbsp plus 1 tsp tbsp | dark cocoa powder | |
| 1 | egg | |
| Ā½ cup | 120 ml | brown sugar |
| 1 tsp | 5 ml | baking powder |
| 2 tsp | 10 ml | vanilla extract |
| Ā¾ cup | 180 ml | all-purpose flour |
| 5 tbsp | 75 ml | butter |
Instructions
- Mix cocoa powder, flour, and baking powder in a bowl.
- Mix the egg and brown sugar in a separate bowl on medium speed until smooth and thickened, about 1 minute. Turn down the mixer's speed and slowly add the melted butter and vanilla extract until mixed.
- Combine the dry and wet ingredients in the bowl and mix them for 15 seconds, being careful not to mix them too much.
- Get your pizzelle iron hot to the level you want. For me, medium to medium-high crispiness is best, so I set the iron to about 3Ā½ on its "1 to 5" crispness scale. That way, nothing will stick. I use cooking spray or a little oil to brush the top and bottom of the iron.
- In the iron, add batter to the middle of the bottom grid. Do this with all of the grids that are left. Do not cover the pizzelle grid completely with batter because it will spread when the iron is closed. Adding 1Ā½ to 2 tsp of batter is suggested in the accompanying booklet for making 4-inch full-sized pizzelle on my iron. If you want a smaller pizzelle, change the amount to less.
- Once the timer light comes on, the pizzelle will take about 1 minute and a half to cook. After removing the pizzelle, let it cool completely on a wire rack. Do this again with the rest of the batter, and if necessary, spray cooking spray all over the pizzelle grids.
Prep Time: 10 Minutes | Cook Time: 30 Minutes | Total Time: 40 Minutes | Serving: 24