-
1
COOKIES:.
-
2
Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.
-
3
In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
-
4
Make a well in the center of the dry ingredients and pour in the egg mixture.
-
5
Gradually whisk the liquid into the flour to make a thick batter.
-
6
When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together.
-
7
(If you have a large pastry bag, put a big round tip in it, and fill with the pizzelle batter.)
-
8
Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minute
-
9
Lightly spray the hot surface with nonstick cooking spray.
-
10
Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint.
-
11
Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds.
-
12
Open and remove cookie from the iron, cool on a rack.
-
13
Repeat with remaining batter.
-
14
FILLING:.
-
15
Put the chocolate and butter in a microwave safe bowl.
-
16
Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth.
-
17
Alternatively, put the chocolate in a heatproof bowl.
-
18
Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water).
-
19
Stir occasionally until melted and smooth. Stir in mint extract.
-
20
To serve pipe a tablespoon of the mint filling into the center of half the cookies.
-
21
Top with another cookie and press to make a sandwich.
-
22
Serve now or keep tightly covered for up to 1 week.
