Delicious Italian Chocolate Pizzelle Cookie Recipe

This chocolate pizzelle recipe is easy to make and a perfect choice for an Italian cookie everyone will love. Enjoy these thin and crispy wafer-like cookies for Christmas, parties and other occasions. With some basic ingredients and a dose of cocoa, family and friends will be asking for more!

stack of chocolate pizzelles on plate

In this post, I’ll be sharing how to make these chocolate flavored Italian cookies, plus some helpful tips to make sure you get the most out of every bite!

Chocolate Pizzelle Recipe Overview

This chocolate pizzelle recipe is quickly becoming one of our favorite Christmas cookies. Up until this year I’ve always simply made our traditional Italian family recipe for anise pizzelles.

But this season I decided to modify the recipe and add in some cocoa for a nice chocolate flavor. The end result was fantastic and it’s now a permanent part of our holiday cookie tradition. I’m so excited to share this easy recipe with you.

This recipe produces chocolate pizzelles that have a crispy texture and are thin, not soft or airy. This is the way a classic pizzelle should always be, regardless of if it’s chocolate, lemon or any other flavor.

This recipe will make approximately 16 pizzelles and takes about 45 minutes to an hour from start to finish.

What’s a Pizzelle?

crispy chocolate pizzelle cookies on big plate

Pizzelles are Italian cookies that are made using a pizzelle maker, which operates like a waffle maker. Except that the imprint plates are different – producing a thin round cookie that is often referred to as a wafer, but only slightly thicker.

The most traditional type of pizzelle is the anise pizzelle. There are also lemon pizzelles and of course chocolate pizzelles. The basic recipe remains the same, making it a breeze to whip out batch after batch with different flavors.

You can check out my post about finding the perfect pizzelle maker and how to use them.


Ingredients for Chocolate Pizzelles

chocolate pizzelle recipe ingredients

Here’s what you need to make this recipe. Specific measurements are included in the recipe card at the end of this post.

  • Eggs
  • Regular Olive Oil. I stress that you should use an oil that is not flavorful, which is why I use ‘regular’ olive oil. I avoid canola oil or vegetable oil due to the high fructose corn syrup.
  • Butter. The butter needs to be melted and cooled. I do this using a small sauce pan over low heat on the stove. This takes about 3 minutes.
  • Cocoa powder. For dark chocolate pizzelle cookies, use Dutch-process cocoa. See my notes in the substitutions section below.
  • Sugar
  • All-purpose flour
  • Salt

Step by Step Instructions

Ready to make your chocolate pizzelles? The first step is to make the pizzelle batter.

mix wet ingredients in bowl

1– In a large mixing bowl, mix all the wet ingredients – the egg, olive oil and melted butter (cooled). I use a whisk to do this. If you’re making a larger batch, a hand mixer or a stand mixer using a paddle will work fine.

mix dry ingredients

2-  In a medium bowl, mix the dry ingredients together – the cocoa, sugar, flour and salt. Mix using a whisk or spoon.

PRO TIP: If you find that your cocoa has small clumps, use a sifter.

chocolate batter is ready

3- Next, gradually add the dry ingredients into the large bowl with the egg mixture. Continue mixing as you add the dry ingredients a little bit at a time. When you’re done, the dough will look like thick, wet and sticky cookie dough.

4- Plug the pizzelle iron in and it should start to heat up automatically. This should take about 4 minutes. If needed, brush on some of the oil to coat the plates. Cooking spray will do the trick too. This will help keep your pizzelles from sticking.

place chocolate batter on maker

5- Using a spoon or a cookie scoop, drop about a Tablespoon of batter onto the middle of each imprint. Lower the lid and press down to flatten. Make sure to follow the instructions for your specific pizzelle maker as some have minor differences.

chocolate pizzelles are ready

6- After about 40 seconds, the pizzelle should be done. Depending on your pizzelle maker model, your time may be shorter or longer. Since these are already brown in color due to the cocoa, it may be hard to tell if it is cooked too long, so try not to burn them.

PRO TIP: It will take a few tries until you get into the rhythm and finding the timing that works best. Your pizzelles also won’t always be an even color or shape. Adjust how much you put on each plate until you get it the way you want. These aren’t meant to look perfect every time!

pizzelles on cooling rack

7- Transfer the chocolate pizzelles using a plastic spatula to a cooling or cookie rack. I always put these on a baking sheet or tray so that it will catch any crumbs.

8- Once the cookies are cooled, they should be crispy and ready to eat! See my section below for storage tips.

Chocolate Pizzelle Recipe Substitutions & Variations

Here are some ingredient substitutions and variations you can try when making chocolate flavored pizzelles.

  • To reduce the amount of sugar, try using 1 teaspoon of powdered monk fruit, and reduce the regular sugar to only 1/3rd of a cup. I’ve done this and it works well.
  • For a stronger bittersweet flavor that is more common with dark chocolate, try swapping the cocoa powder with a ¼ cup Dutch-processed cocoa powder.
  • Are you a real chocolate addict? Then try doubling up on the chocolate by dipping half the pizzelle in a chocolate dipping sauce. I recommend buying store-bought ready made dipping sauce that will harden. It saves you time and is more convenient than trying to melt your own chocolate. Before the chocolate fully hardens, add some sprinkles on top for a more festive presentation!
  • Try adding a few tablespoons of Nutella into the cookie batter for some extra hazelnut flavor. Adjust to your own tastes.
  • Coat these pizzelles in confectioner’s sugar. Although I don’t do this for this particular recipe, there’s no reason why you can’t. Simply pour the sugar on a plate and press both sides of the pizzelle into the sugar. Tap off all the excess powdered sugar.

How to Serve Chocolate Pizzelles

cocolate pizzelle cookies on big plate

This is very simple. Just place them out on a large plate and before you know it they’ll be gone! This recipe makes about 16 pizzelles, so choose a tray or plate that will be large enough.

Storage Tips

I have great news for you, these traditional Italian waffle cookies can be easily stored in an airtight container just like any other Christmas cookie. You can leave them out or refrigerate them, and can protect them by lining the container with wax paper.

Freeze the chocolate pizzelles once they are fully cooled. They’ll freeze for up to 6 months. I recommend 3 months ideally. Place in freezer safe containers or bags and store on a flat surface so they don’t break or warp. Remove from the freezer and let them get to room temperature before serving.

Other Italian Cookies You Might Like

If you love Italian cookies then you’ll probably love these too.  

toto cookies

For another traditional Italian cookie, you must try my toto cookie recipe. These are chocolate cookies with a whiskey icing – they’re delicious!

anginetti cookies

Try my anginetti Italian cookies that are full of lemon flavor, a delightful cake-like cookie for any holiday.

almond biscotti recipe

For a classic Italian almond biscotti, you should try my recipe. It’s not super quick, but it is one of my most popular cookie recipes. Just remember to dunk them in coffee so they soften up.

For additional dessert ideas check out all our Italian dessert recipes.

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I hope you enjoy my recipe for Chocolate pizzelles as much as we do in my home. Let me know in the comments below if you tried them and if you made any changes to make them your own! Also please consider giving a positive star rating, especially if you enjoyed them. 😊

chocolate pizzelle recipe

Chocolate Pizzelle Recipe

This chocolate pizzelle recipe is perfect for the chocolate lover! These delicious Italian cookies are perfect for Christmas and other special occasions.
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Course: Dessert
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 pizzelles
Calories: 147kcal


  • 3 eggs
  • 1/4 cup regular olive oil
  • 1/4 cup melted and cooled butter
  • 2 Tbsp cocoa powder
  • 3/4 cup sugar
  • 1 1/2 cups flour
  • 1/8 tsp salt


  • In a large bowl mix the wet ingredients together using a whisk.
    3 eggs, 1/4 cup regular olive oil, 1/4 cup melted and cooled butter
  • In a smaller medium bowl, mix the dry ingredients together until well blended. If your cocoa seems to be clumpy, use a sifter before adding to the bowl.
    3/4 cup sugar, 1 1/2 cups flour, 1/8 tsp salt, 2 Tbsp cocoa powder
  • Gradually add the bowl of dry ingredients to the wet ingredients a little at a time, making sure to mix while adding. The end result should be a thick batter that is slightly sticky.
    You can use a whisk, a stand mixer, or a handheld mixer. I use a regular whisk.
  • Heat up your pizzelle maker and grease the plates with olive oil or butter if needed. If your pizzelles stick you'll need to grease the plates.
  • Use a spoon or a medium cookie scoop and drop a small amount onto each pizzelle imprint/plate.
  • Lower the lid of the pizzelle maker and press down to flatten. Let the pizzelle cook until it is dark, but not burnt. Usually about 40 to 80 seconds depending on the model of your pizzelle maker.
    It's okay if the pizzelle is not the same even color. You may need to test a few first to ensure cooking time to get your cookies crispy.
  • Let the pizzelles cool completely by placing them on a cookie rack.


Nutritional data is an estimate based off of API calculations. 
  1. I am using regular chocolate cocoa in the powder form. You can also use dutch process cocoa which gives a slightly more bitter taste. Use 3 Tablespoons of the dutch if you choose to use that. 
  2. Unlike my other pizzelle recipes, these are not coated with confectioners sugar. You can certainly try it however, I just preferred them without it. 
  3. These can be stored in the freezer using air tight containers. Just take them out and let them thaw. 
  4. Store in an air tight container. They don’t need to be refrigerated, but don’t leave them out for more than a day or two.
  5. For detailed steps and images, see the text in the post. 
  6. To reduce the sugar, try using 1 tsp of powdered monk fruit and reduce the sugar to 1/3 cup.


Calories: 147kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 53mg | Potassium: 35mg | Fiber: 1g | Sugar: 9g | Vitamin A: 133IU | Calcium: 8mg | Iron: 1mg

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