- 3 large eggs
- 198 g granulated sugar
- 1 tsp vanilla
- 0.5 tsp espresso powder
- 0.38 tsp salt
- 21 g Dutch-process cocoa
- 2 tsp baking powder
- 200 g all-purpose flour
- 113 g melted unsalted butter
- 1 plain pizzelle batter (optional)
- 0.5 tsp hazelnut flavor (optional)
- 1 pizzelle iron
Beat together the eggs, granulated sugar, vanilla, espresso powder, and salt till smooth.
Add the Dutch-process cocoa and baking powder, again beating till smooth.
Add the all-purpose flour, mixing till well combined. Add the melted unsalted butter, again mixing till well combined.
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.
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.