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
6 eggs
3 1/2 cups flour
2 teaspoons baking powder
2 teaspoons vanilla
dash salt
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.