Chocolate Mint Pizzelles Recipe (2024)

FAQs

Why are my pizzelles not crunchy? ›

Pizzelles should be crunchy! They're a thin, light, crispy cookie. If your pizelles are soft, it means they have absorbed moisture from the air or they weren't cooked enough.

A: To maximize your non-stickyness of a non-stick surface, you should always preheat. Preheating causes the teflon to expand a bit, closing up pores and micro-scratches in the surface. It is also common for oils from the past to form a polymerized layer on top of the teflon, making the pan more sticky.

You could also use it in the kitchen in many desserts. Tear the leaves and sprinkle over macerated strawberries and cream, brownies with vanilla ice cream, chocolate tarts, and more. Finally, you could use it to garnish dessert-y drinks, milkshakes, or iced coffee.

Although Anise (Black licorice) is the “traditional” flavor of the pizzelle, modern options include vanilla, peppermint, anisette, lemon and chocolate but there are countless recipes and flavor combinations for this humble Italian cookie.

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

Oil - it could very well be that modern pizzelle makers are so "nonstick" that you do not need to use any cooking spray. Am noting here that when you research recipes, you may encounter a debate about whether or not to use oil or butter. For years our family uses a light spray of cooking oil as needed - it's just fine.

A Crispy History

Pizzelles, the oldest known waffle cookies, originated in Italy. The name pizzelle is based on the Italian word 'pizze' meaning round and flat, with the ending 'elle' referring to its small size.

The best way to keep pizzelle cookies nice and crisp is to make sure they are cooled completely before storing or stacking. They're best stored wrapped in aluminum foil but you can also use plastic bags, containers, or cookie tins once cooled.

As far as the fat used in pizzelle, some recipes will call for oil, others margarine, lard or Crisco. But having tried other fats, I always return to unsalted butter.

It'll grow as a perennial down to USDA Zone 5 but will go dormant and die back during the winter. In very cold winter climates, it needs to be brought inside or into a greenhouse.

Why is chocolate mint so good? ›

The mint touches the lighter side of your pallet, while the chocolate provides a full-bodied texture with a sweet and bitter combination to create a delectable flavor many people love.

Chocolate Mint is a perennial herb that is commonly grown for its edible qualities, although it does have ornamental merits as well. The fragrant oval green leaves are usually harvested from late spring to early fall. The leaves have a minty taste.

They are often found at Italian weddings, alongside other traditional pastries such as cannoli and traditional Italian cookies. It is also common to sandwich two pizzelle with cannoli cream (ricotta blended with sugar) or hazelnut spread.

Krumkake is a Norwegian waffle cookie, like an Italian Pizzelle, made with a flat press that is rolled into a cone shape.

If your pizzelle have softened, you can re-crisp them in the oven. Preheat your oven to 300°F (150°C). Arrange the pizzelle in a single layer on a baking sheet and bake them for about 5-10 minutes. ​Let them cool completely on a wire rack before enjoying them.

*Tip: Make sure you fully cool your pizzelles and do not cover for several hours as they will get mushy and soft – you want them to stay crispy! That's why I love my metal tin or glass containers – they keep them nice and fresh! I never close the lid too tight – they need to breathe!

Let cookies remain in warm oven for an hour or longer to dry out. This should help return some of the crispiness to the pizzelles.

Soft cookies have a water concentration of 6% or higher – moisture being the variable in texture. To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough.

Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes.