Lissa Moreno’s Chocolate Espresso Pizzelles


Full Batch
1 ½ cup     sugar 
1 cup     butter, softened
6     large eggs 
4 tsps     vanilla extract         
4 Tbs     espresso (made)                  
2 ½ cups     flour 
½ cup     cocoa
2 tsp     baking powder (OPTIONAL) 

Half Batch
¾ cup     sugar
½ cup     butter, softened
3     large eggs
2 tsps     vanilla extract
2 Tbs     espresso (made)
1 ¼ cups     flour
¼ cup     cocoa
1 tsp     baking powder (OPTIONAL)    


  1. In large bowl, at medium speed, beat sugar and butter until creamy.
  2. Reduce speed to low; beat in eggs, vanilla and espresso until just blended.
  3. Sift together flour and cocoa (and baking powder, if desired).
  4. Add flour and cocoa (and baking powder, if desired) to wet mixture; combine just until well mixed.  DO NOT OVERMIX!
  5. Heat pizzelle iron fully before baking.
  6. Spray iron for first batch. 
  7. Discard first baking.
  8. Drop a rounded Tablespoon on each form slightly behind the center.
  9. Bake as directed by the pizzelle iron (about 60 seconds).
  10. Sprinkle with sugar if desired.
  11. Cool on a wire rack covered with a paper towel.
  12. Trim if necessary.