The classic is made with anisette extract or anise 
 
Makes 60 Pizzelles
 
3 ½ cups of all purpose flour
4 tsp. baking powder
6 eggs
1 ½ cups sugar
1 cup unsalted butter, (2 sticks) melted and cooled
2 Tbsp. vanilla or anisette
 
Preheat the Pizzelle iron.
Whisk flour and baking powder over a piece of parchment or bowl. Set aside.
Beat the eggs in a large mixing bowl and gradually add the sugar and beat until smooth.
Add the cooled melted butter and flavorings and mix. Add the flour mixture and blend.
Place 1 heaping Tbsp. of batter in the center of the bottom of the Pizzelle iron and squeeze the handles of baker together and clamp closed. Bake the cookies for about 20-30 seconds or until they are golden in color. Remove the cookies to a rack to cool completely.
Store in an airtight container. Serve plain or sprinkle with a light dusk of confectioners’ sugar and cinnamon.
 
Chocolate Pizzelles
Use above recipe and whisk into the flour mixture.
½ cup cocoa powder
½ tsp. baking soda