Crisp and light, easy Chocolate Pizzelles are the sister cookie to my classic Pizzelles. Filled with rich, chocolate-y flavor, they're so easy to make in minutes!
In a medium mixing bowl, whisk together the canola oil and sugar.
Add the eggs, one at a time, and stir until each is egg is incorporated before adding the next, then add the vanilla extract and stir. Set aside.
With a large sieve, sift the baking soda, cocoa powder, and flour together into a separate large bowl, then give the mixture a quick stir with a whisk.
Fold about a third of the dry ingredients into the wet ingredients with a wooden spoon or spatula, and then pour the rest of the dry ingredients in. Continue mixing until everything is just combined.
Heat the pizzelle iron. Drop 1 1/2 tablespoons of batter in the center of the pizzelle pattern. Close the iron, and cook for 40-45 seconds, until the hissing starts to stop. Open the iron, and transfer the pizzelle directly onto a cooling rack. Repeat until all of the batter has been cooked. (Every pizzelle iron is different. Please check your user manual for accurate measurements and times.)
Sift some powdered sugar over the cookies, if desired, and serve.