1 cup sugar
1 1/2 cup flour
1/2 cup melted unsalted butter (1 stick)
1/4 cup cocoa powder
2 tsp baking powder
1/2 tsp salt
2 tsp instant espresso powder
2 tbsp chocolate ext or vanilla ext
Sift flour, cocoa powder, baking powder and salt into a bowl and set aside.
Melt 1/2 cup of butter. Add espresso powder, mix and let it steep.
To a large bowl, add three eggs and sugar. Using a handmixer medium speed, blend until light and frothy.
With the mixer on low, drizzle in the espresso powder butter mixture.
Add all of your dry ingredients at once and mix until just incorporated.
Add in either chocolate or vanilla extract and mix. The batter should be thick and scoopable.
Preheat your pizzelle maker. Note: if it’s not a nonstick version spray the molds with nonstick spray. Follow the directions for cooking pizzelle on your maker.
Sprinkle with powdered sugar and enjoy!