Instructions

1. Beat eggs and sugar in a mixing bowl approximately 2 to 3 minutes, until they're fluffy and a light yellow color.
2. While still beating, slowly drizzle in the melted and cooled butter.
3. In a separate bowl, whisk the cocoa powder and baking powder into the flour. Using a spatula, fold the dry ingredients into the wet ingredients until just incorporated.
4. Bake one medium cookie scoop of batter (about 1 1/2 tablespoons) per mold in a pizzelle maker until golden brown, about 30 seconds. Remove with a wooden spatula to a cooling rack.