Chocolate Pizzelle

3 large eggs


1 cup sugar

1 teaspoon vanilla

1/2 teaspoon espresso powder

3/8 teaspoon salt

1/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa

2 teaspoons baking powder

1 2/3 cups King Arthur Unbleached All-Purpose Flour

1/2 cup melted butter

3 large eggs

7 ounces sugar

1 teaspoon vanilla

1/2 teaspoon espresso powder

3/8 teaspoon salt

3/4 ounce Double-Dutch Dark Cocoa or Dutch-process cocoa

2 teaspoons baking powder

7 ounces King Arthur Unbleached All-Purpose Flour

4 ounces melted butter

Directions

1) Beat together the eggs, sugar, vanilla, espresso powder, and salt till smooth.



2) Add the cocoa and baking powder, again beating till smooth.



3) Add the flour, mixing till well combined. Add the melted butter, again mixing till well combined.



4) Bake pizzelle according to your pizzelle iron instructions. A tablespoon cookie scoop works well for scooping batter onto the iron; a level scoopful of batter is the right size for most standard pizzelle makers