Chocolate Pizzelles

This recipe was paired with my Espresso Chocolate Chip Ice Cream to make ice cream sandwiches.  These are delicate cookies and you can only make 3 at a time. You also need to cut away the excess over-flow around the pattern with a pair of small kitchen shears - scissors.  I will tell you that you need to have time and patience, if you don't, then make Toll House Chocolate Chip Cookies instead or purchased store bought 😃.  This recipe makes 40, I broke 4 leaving me 36. Next time I will double the batch because they went so fast.  You will need a Pizzelle Iron it's similar to a waffle iron. Mine doesn't have interchangeable plates, I'm not sure if the modern versions do? Pizzelle are an Italian thin Waffle Cookie normally served around the Christmas holiday, they are also known as Ferattelle. At the holidays they are made with Star Anise which I like, my kids and grand kids don't. You can make them in an array of flavors and they can be decorated too, you can make them all year round because I do.

What You Will Need:
Patience and time 😉
Pizzelle Iron
Measuring Cup
Measuring Spoons
Spatula
Stand Mixer With Both Whisk and Paddle Attachment *You can use a hand mixer if you don't have one.*
Sifter
Pastry Brush
2-Small Bowls *1-for Vegetable Oil and 1-For excess that gets cut away.*
2-Baking Wire Racks
Small Kitchen Scissors - Shears
Semi-Tasse or Teaspoon For Batter

Ingredients:
3-Eggs *I used 3, if you want a softer cookie use 4.*
1-Tablespoon Pure Vanilla Extract
1-Cup Melted Butter *Do Not Use An Oil or Margarine*
1-Cup Sugar
1/2-Teaspoon Cinnamon
1/4-Teaspoon Salt
1/4 - 1/2 Cup Pure Cocoa Powder *I used 1/4-Cup this time, I didn't want the chocolate to over power the ice cream*
1-Tablespoon Baking Powder
2-Cups All-Purpose Flour *I use Unbleached*
1-Tablespoon Or So For Coating Your Iron

Note:
Keep your vegetable oil bowl with the pastry brush next to you on the counter or where you are preparing the cookies. Heat the Pizzelle Iron on heat setting #4, or by your iron's manufacturing instructions.  Close the lid on the iron the light will turn green when it's at the desired temperature. I re-season mine at each use meaning.... lightly coat, brush vegetable oil onto the bottom plate. Don't saturate a little goes a long way. Prepare your batter.

Directions:
Using your whisk attachment to your stand mixer, add eggs and whisk.  If you don't have a stand mixer use a hand mixer or whisk. Add in your sugar and beat until smooth.  Now add in your melted butter and vanilla extract whisking until incorporated, well blended.  Whisking these ingredients will make them fluffy. Change to the paddle attachment or use your hand mixer. Place your sifter over the mixing bowl, add the remaining dry ingredients in to the sifter and sift a little at a time. Turn on your mixer, and mix until well incorporated. Shut off the mixer, place the sifter back over the bowl, sift a little more, repeat until all of the dry mixture is now blended with the wet. The mixture should be firm but not stiff.

Once your iron turns green for the desired temperature, use a Teaspoon or Tasse and drop the mixture into the center of each design. Don't use too much because you will have an over flow and a mess.  Close the top down and lock.  Wait for the light to turn telling you they are done.  Each iron is different, so again go by your manufacture's instructions. When the light tells you they are done, unlock, lift the top up and ever so gently remove with your spatula.

Gently transfer the cookies onto a baking wire rack. Once they are cool enough to handle, gently cut around each design with your kitchen scissors separating - removing the excess.  Place onto the other baking wire rack. I use 2-wire racks, one for placing the hot cookies on to and the other to place the cookies that have been cut out.

Repeat this process until all of the batter is used up. For each batch of 3-cookies I brush on a little vegetable oil with the pastry brush. You don't have to but I find it prevents them from sticking.  I also have an extra bowl by my side to put the excess cookie pieces. I store them in a zip lock storage bag and use them to top ice cream, or crush them up for pie crust, etc.,. Of course you will be needing more than just one batch. If my grand kids are here they eat them as soon as they are cut away.   I make them through out the year so the excess tend to accumulate, I hate wasting and throwing them out.  You can freeze them, if you do then use a freezer bag or air tight freezer-safe container.

For the ice cream sandwiches, lay one flat on a plate and add a scoop of the home made ice cream or store bought. Top the ice cream with another cookie and serve or you can eat them as is.  Suggestions: While warm I have used a little wooden dowel and rolled them using as decorative Cannoli Shells, as well as, putting them in to a large cup muffin tin and letting them cool making little edible bowls for ice cream, mousse, etc.,. Enjoy!!