I made these today - a 1/2 batch of plain & a 1/2 batch of chocolate. The chocolate batter was a good bit thicker to work with than the plain, but both resulted in a nice Pizzelle. I realized that to be Pizzelle successful, you have to find a technique that jives with your iron (some get hotter than others, some have deeper wells, the weight of the top (lid) varies among different models, etc.) and how you like your finished cookie (thin, thick, crispy, soft.) Also, how much batter you use per cookie depends on the consitency of the batter, the depth of the wells & the heaviness of your lid. Here's what I do to get a relatively thick, but crispy cookie. I drop my batter onto the iron, slightly spread it around & wait a few seconds before closing the iron, giving it a little time to cook. Then I sllllowly lower the lid, applying a little more pressure as the cookie is cooking. I've found that by doing this, you'll have a thicker cookie however, the cooking time will be slightly extended in order to fully cook the cookie. Removing them the iron too soon will result in a soft cookie, which isn't my thing when it comes to Pizzelles - I want crisp. Finally, I like to experiment with different flavored extracts (orange, banana, coconut, lemon, almond, obviously Anise) as well mixing/swirling the batters on the iron (for example, chocolate & banana or almond & orange) and lightly tinting the batter to match the flavor (orange for orange, yellow for lemon, etc.) Very yummy recipe!
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I made these today - a 1/2 batch of plain & a 1/2 batch of chocolate. The chocolate batter was...