Dipped Chocolate Chip Pizzelle Cookies Recipes

Steps:

• Preheat the pizzelle iron to medium-high heat.
• Whisk the sugar, egg whites, vanilla, and salt in a large bowl until frothy. Whisk in the butter, flour, and cinnamon until blended. Stir in the chocolate chips.
• Brush the pizzelle cooking surfaces with melted butter. Spoon 1 tablespoon of batter in the center of the pizzelle iron. Close the iron and cook until deep golden, about 3 minutes. Transfer the pizzelles to a cooling rack. Cool completely. Store the pizzelles airtight at room temperature.
• Chef's Note: The batter can also be cooked in a preheated and lightly oiled waffle iron. Pour 1/2 cupfuls of batter into the waffle iron and cook for about 3 minutes.

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
• Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.

Steps:

• Beat sugar and eggs together in a bowl using an electric mixer until pale yellow. Add butter and vanilla extract; beat until blended. Pour in chocolate; beat until batter is smooth.
• Sift flour, cocoa powder, baking powder, and salt together in a bowl; stir into egg mixture until batter is well combined.
• Preheat pizzelle baker according to manufacturer's instructions.
• Drop spoonfuls of batter onto the preheated pizzelle iron. Bake until browned, 30 to 45 seconds. Remove carefully and transfer to a cooling rack.

Steps:

• Preheat oven to 375°. Set aside 1 1/2 cups of the chocolate chips.
• Cream the sugars, butter, eggs, and vanilla until light and fluffy. Add the baking soda, salt, and flour gradually, mixing well until smooth. Add remaining chocolate chips and pecans.
• Drop rounded teaspoonfuls of dough about 3 inches apart on a cookie sheet, flattening each with the palm of your hand.
• Bake 8-10 minutes or until done. Remove from sheets and cool on rack.
• Melt reserved chocolate chips. Dip half of each cooled cookie in chocolate. Place dipped cookies on wax paper lined cookie sheet and cool in the refrigerator until chocolate hardens.

Steps:

• In a large bowl, beat the eggs, sugar and butter until smooth. Gradually add flour and mix well. Fold in hazelnuts and chocolate chips., Bake in a preheated pizzelle iron according to manufacturer's directions until golden brown. Remove to wire racks to cool. Store in an airtight container.

Steps:

• Whisk the eggs with the sugar and salt until light. Melt the butter and stir in.
• Sift together all the remaining ingredients except the hazelnuts and fold in.
• Stir in the hazelnuts last.
• Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds.
• Cool on racks. Sprinkle with powdered sugar.