• Preheat your pizzelle iron according to the manufacturer’s instructions. I used a double pizzelle iron that makes 4 ½-inch pizzelles.

Make the Pizzelle Batter

• In a large bowl whisk together the eggs, sugar, oil, and vanilla extract until combined. Set aside.
• In a separate medium or small mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
• Sift the dry ingredients over the wet ingredients using a large sieve.
• Fold the dry ingredients into the wet ingredients until the combined and the batter resembles pancake batter.

Cook the Pizzelles

• Spray the pizzelle iron with cooking spray lightly or brush with a little bit of canola or vegetable oil before you start your first pizzelles.
• Drop 1 ½ Tablespoons of batter onto the each pizzelle design. I used a medium cookie scoop for easy scooping and dropping.
• Close the iron and bake the cookies for about 1 minute and 20 seconds or until the pizzelles start to get a little bit darker in the middle.

Let Them Cool

• Use a spatula to transfer the pizzelles to a wire rack to cool. They will be quite soft but they will crisp up as they cool.
• Continue making the pizzelle until all the batter has been used.
• Dust them with powdered sugar if liked.