I thought I would be done with making pizzelles once I made the vanilla flavored ones this year. But my boys saw a photo my cousin Matt shared of his “half and half” pizzelles and convinced me to make some today.
So I did. Four dozen. Not too many – but enough to share with a couple of more families as well as to enjoy (and leave for Santa!) on Christmas Eve.
This is the same recipe as the vanilla batch (omit anise) – to make the chocolate batch, add cocoa powder. I made the double batch – but split it into two bowls. Enjoy!
Traditional Italian Pizzelle Cookies
Makes about 4 dozen
2 sticks of margarine, melted or at room temperature
1 1/3 cup sugar
3 1/2 cups flour
2 teaspoons baking powder
2 teaspoons vanilla
3 tablespoons cocoa powder (for the chocolate batch)
Split this recipe in half. Mix each half in 2 different bowls. Add the cocoa powder to the chocolate batch.
Combine the sugar into the melted butter in a large bowl. Add the remaining ingredients, stirring after each one. You can also combine the ingredients in a stand mixer, a food processor, or by using a hand mixer. For the chocolate batch, I would recommend using something besides your own elbow grease. You want to make sure the cocoa powder is combined into the batter completely.
Using a pizzelle iron, add a small amount of the vanilla batter to one side of the center of each cookie space and a small amount of the chocolate batter to the other side of the center of each cookie space.
As they are made, let cool on a wire rack.
Once cooled, stack in batches of 12.