Add in your melted butter and extracts and whisk again until incorportated

Add your flour, baking powder, and salt and mix together with a spatula

Heat your pizzelle maker per instructions. You should hear a click when heated and the light should turn off for most models

Dollop 2 tbsp batter onto your pizzelle maker, shut and press down slowly so the batter spreads evenly. In the model I used I found dolloping the batter toward the top of the mold helped it spread perfecty

Cook 90-120 seconds. 90 seconds was perfect for me. They'll be golden and still slightly soft

Set on wire cooling rack where they will crisp up as the cool

Once fully cooled melt your chocolate with coconut oil in 30 second intervals, stirring in between each interval, until smooth

Dip your pizzelle in the melted chocolate, or use a spoon to drizzle the chocolate overtop

Place on parchment paper and top with chopped hazelnuts, sprinkles, or topping of choice

Allow to cool, or refrigerate for full chocolate firming

Enjoy!

Store in an airtight container at room temp