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Chocolate dipped pizzelle are crisp, lacy Italian cookies with a sleek chocolate finish. The batter whips up quickly with pantry staples, then cooks in minutes on a pizzelle iron into delicate, golden rounds. They are thin, crisp, and lightly sweet. A dip in semisweet chocolate adds just enough richness without overpowering the clean vanilla flavor.
These vanilla pizzelle taste just like the best part of a sugar cone: buttery, crisp, and lightly sweet, but with way more character. That same toasty edge, but fresher, thinner, and with a real homemade snap. You could even use them as mini cones or sandwich two around a scoop of ice cream.
Here’s Why This Pizzelle Recipe Works
Makes a big batch fast: Once the iron’s hot, you can knock out dozens in under an hour. They are ideal for gifting or filling a cookie tin.
Crisp texture: Light, crisp, and snappy straight off the iron. No limp edges or chewy centers here.
Vanilla over anise: Traditional pizzelle lean licorice-y, but this recipe is more versatile with a warm vanilla flavor.
Easy to shape if you want: Warm pizzelle are flexible enough to shape into cones or curls, but they’re just as stunning flat.
Ingredient Notes
- Butter: Use unsalted and melt it fully, then let it cool slightly before mixing it in.
- All-purpose flour: Stick with standard AP flour for the right texture.
- Eggs: Use large eggs and let them come to room temp.
- Vanilla extract: Use pure vanilla if you can or swap for vanilla paste.
- Chocolate: Any kind works; semisweet, dark, or milk chocolate. Melt it low and slow to avoid scorching.
- Baking powder: Don’t skip it. It gives the pizzelle a bit of lift and helps them cook evenly.
For an extra treat, sandwich two pizzelle with a swipe of Italian meringue buttercream in the middle. It’s crisp, creamy, and completely over the top.
If you’re in the mood for more classic Italian sweets, try my Italian wedding cookies. They are a perfect contrast to crisp pizzelle on a cookie platter.
Recipe Tips
Mind your iron’s quirks: Every pizzelle maker cooks a little differently. Run a test cookie first to get the timing right.
Scoop consistently: Use a tablespoon or small scoop so the cookies cook evenly and fill the mold cleanly.
Place the batter slightly toward the back of the mold: As the iron closes, it naturally pushes the batter forward. Starting a little behind center helps it spread evenly and land right in the middle.
Trim while warm: Pizzelle are easiest to trim when they’re still soft. Remove one at a time and snip the edges with scissors while warm. Let the others rest on the iron (with the lid open) to stay pliable until you’re ready to cut.
Cool completely before dipping: Even a hint of warmth can cause chocolate to smear or set dull.
Don’t peek too early: Lifting the lid too soon can tear the pizzelle or mess up the pattern. Give them at least 30 seconds to cook before checking on them.
Wipe the iron if needed: If the cookies start to stick, lightly wipe the plates with an oiled paper towel between batches. Just a thin sheen, not a slick.
Let the chocolate set at room temp: No need to refrigerate unless it’s hot and humid.
Store with paper in between: Layering with parchment or wax paper keeps the chocolate edges from sticking to each other in storage.
Building a holiday cookie platter? Add some cutout Christmas cookies to the mix. They’re festive, buttery, and made for decorating.
Your Questions, Answered
Not really. The iron is what gives them their signature texture and pattern. You can try a waffle cone press in a pinch, but results will vary.
They probably need a little more time on the iron or weren’t cooled on a rack. Let them fully crisp at room temp before stacking or dipping.
Absolutely. Sub in 1 teaspoon of anise extract or add 1–2 teaspoons crushed anise seeds if you want that classic licorice flavor.
Italian Pizzelle Cookies
Once you get the hang of your iron, these come together fast, and disappear just as quickly. They’re crisp, chocolate-dipped, and way easier than they look. Make a batch, and suddenly you’re the person who just whips up Christmas pizzelle every year.
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Crisp Italian Pizzelle
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Equipment
- mini pizzelle maker
Ingredients
- 3 large eggs
- ¾ cup granulated sugar, 150 grams
- ¾ teaspoon salt
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour, 210 grams
- 2 teaspoons baking powder
- 8 tablespoons butter, melted and slightly cooled, 113 grams
For dipping
- 6 ounces semi sweet chocolate, chopped
Instructions
- Mix the base. In a large bowl, beat the eggs, sugar, salt, and vanilla until everything looks smooth and evenly blended.
- Stir in the flour and baking powder. Mix until the batter is smooth with no dry pockets.
- Pour in the melted butter and mix until smooth. The batter will thicken a bit as it rests, so by the time your iron is hot, it should be scoopable rather than pourable.
- Preheat the pizzelle maker. Preheat your pizzelle iron until it’s fully heated. If your iron needs greasing, lightly wipe the plates with a paper towel dipped in a bit of vegetable oil. You want a thin, even sheen. Re-grease as needed between batches if you notice sticking.
- Portion the batter. Use a small scoop or measuring spoon so the cookies come out evenly. For mini pizzelle, use about 1 tablespoon of batter per cookie; for standard irons, start with about 2 tablespoons. The exact amount can vary by iron, so make a test cookie first and adjust as needed. Close the lid gently and avoid peeking too soon.
- Cook until lightly golden. Timing will depend on your pizzelle iron, so treat this as a general guide. Most pizzelle take anywhere from about 35 seconds to 2 minutes to cook. Start with a test cookie to figure out the sweet spot for your specific iron. You’re looking for a light golden brown color with a clearly defined pattern. If the pizzelle come out too pale, give them a little more time. If they’re browning too quickly, lower the heat or shorten the cooking time.
- Cool. Lift the pizzelle off and lay them flat on a rack to cool. If any batter spilled past the pattern, use scissors to trim the edges. They crisp up as they cool, so don’t judge the texture straight off the iron. If you want to shape them (cones, bowls, curls), do it immediately while they’re still warm and flexible.
- Dip in chocolate. Melt the chocolate gently (microwave in 20–30 second bursts, stirring between zaps). Dip the edge of each cooled pizzelle into the chocolate, let excess drip off, then set on parchment. Let the chocolate set at room temp until firm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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