I do not understand cookies that don’t contain chocolate.
It’s not that I’m such a huge chocolate person – I’m not – it’s that chocolate just seems like a necessary component of a cookie. Sugar cookies, for example? Do not get. (Although the ones I made for last weekend’s cookie party – the recipe is coming up later this week – were as excellent as a non-chocolate-containing cookie can be.)
So when I visited my in-laws in Ohio over Thanksgiving and my mother-in-law raved about these flattish, extremely boring-looking waffle cookies called “pizzelles”, I wasn’t all that excited. And then I tried one just because it was sitting right there next to me, and:
oh.
REALLY good. Like, can’t-stop-eating-them good.
When I got home, I decided to try adding chocolate (and jam) to them…and now?
Now they are great.
What You Need (makes 8 sandwich cookies):
16 pizzelles
Best-quality jam or marmalade of your choice
About 1 cup best-quality chocolate chips
What You Do:
Set 7 pizzelles on a cookie sheet on wax paper. Spread thinly with jam or marmalade.
Top with the remaining cookies to make sandwiches.
Melt your chocolate chips in the microwave (stirring in between each 30-second increment) or in a double-boiler.
Dip the pizzelle sandwiches into the melted chocolate to coat half of each cookie. (I ended up scraping off the excess chocolate with the back of a spoon so that it wouldn’t be too thick.)
Let set in the refrigerator for at least 15 minutes.
Serve. (Preferably with coffee and Santa mitts.)
Pictured: Bed Bath & Beyond plates, mugs & oven mitt.
