1-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 ounces very finely chopped bittersweet or semisweet chocolate
2 teaspoons baking powder
3 large eggs
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract
1. Preheat pizzelle press at medium setting while preparing the batter.
2. Place flour, cocoa, chopped chocolate and baking powder in a small bowl and stir with a whisk to combine; reserve. Place eggs and sugar in a medium bowl. Using a hand mixer, mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 - 15 seconds; do not overmix.
3. It may be necessary to lightly brush both the top and bottom grids with flavorless vegetable oil. Use a teaspoon to scoop dough, about 1-1/2 - 2 teaspoons, and drop onto one of the patterned cookie grids; repeat to make a second cookie. Close lid and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.
1/4 cup unsweetened cocoa powder
2 ounces very finely chopped bittersweet or semisweet chocolate
2 teaspoons baking powder
3 large eggs
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract
1. Preheat pizzelle press at medium setting while preparing the batter.
2. Place flour, cocoa, chopped chocolate and baking powder in a small bowl and stir with a whisk to combine; reserve. Place eggs and sugar in a medium bowl. Using a hand mixer, mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 - 15 seconds; do not overmix.
3. It may be necessary to lightly brush both the top and bottom grids with flavorless vegetable oil. Use a teaspoon to scoop dough, about 1-1/2 - 2 teaspoons, and drop onto one of the patterned cookie grids; repeat to make a second cookie. Close lid and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.
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