Chocolate Pizzelles

Pizzelles come in many flavors. We not only have the scent of Chocolate in the air here in Chocolate Town, we have an abundance of Chocolate Pizzelles on our tables. Chocolate Pizzelles and Chocolate Biscotti are as common as the traditional Anise flavored cookies.

Ingredients
6 Eggs
3 ½ cups Flour
1 ½ cups Sugar
½ lb unsalted Butter
4 teaspoons Baking Powder
2 tablespoons real Vanilla extract
½ cup Cocoa
½ cup Sugar
½ teaspoon Baking Powder

In a large mixing bowl, first mix all dry ingredients together. Then slowly whisk in the eggs, sugar, cooled melted butter and vanilla extract. Set aside and refrigerate for 15 to 30 minutes before baking. If the batter becomes too thick, whisk in small amounts of water. Use one tablespoon of batch per cookie. (Makes 60 to 100 cookies)

After the initial steam escapes from the Pizzelle Iron, take care to not over bake your Pizzelle. Check them after 10 seconds. Set them on a flat surface for drying before they are stacked. An air tight container is best for keeping them fresh and crisp. A tin is a traditional favorite for storing pizzelles. The best pizzelles are so thin that it is difficult to transport them without breaking a few. If your pizzelles cookies soften due to high humidity, place them in a slightly warm oven for about ten minutes

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