Chocolate Pizzelle

🥘 Ingredients

• Dutch-process cocoa
  21 g
• all-purpose flour
  200 g
• baking powder
  2 tsp
• eggs
  3 large
• espresso powder
  1/2 tsp
• granulated sugar
  198 g
• hazelnut flavor (optional)
  1/2 tsp
• melted unsalted butter
  113 g
• plain pizzelle batter (optional)
  1
• salt
  3/8 tsp
• vanilla
  1 tsp

🍳 Cookware

• pizzelle iron

1. 1

   Beat together the eggs , granulated sugar , vanilla , espresso powder , and salt till smooth.

   eggs: 3 large, granulated sugar: 198 g, vanilla: 1 tsp, espresso powder: 1/2 tsp, salt: 3/8 tsp
2. 2

   Add the Dutch-process cocoa and baking powder , again beating till smooth.

   Dutch-process cocoa: 21 g, baking powder: 2 tsp
3. 3

   Add the all-purpose flour , mixing till well combined. Add the melted unsalted butter , again mixing till well combined.

   all-purpose flour: 200 g, melted unsalted butter: 113 g
4. 4

   Bake pizzelle according to your pizzelle iron instructions. A tablespoon cookie scoop works well for scooping batter onto the iron; a level scoopful of batter is the right size for most standard pizzelle makers.
5. 5

   To make two-tone pizzelle: Prepare plain pizzelle batter (optional) , flavoring it with 1/2 teaspoon hazelnut flavor (optional) . Using a teaspoon scoop (which holds 2 level measuring teaspoons), drop a chestnut-sized ball of vanilla batter just below center in the cooking area of the pizzelle iron. Drop a slightly smaller ball of chocolate batter just above the center line, nestling it right next to the vanilla batter. Close the iron, and bake according to the manufacturer's directions.

   plain pizzelle batter (optional): 1, hazelnut flavor (optional): 1/2 tsp