Note : I used Frangelico liquer this time, you can replace to hazelnut syrup if you like.
1. In a medium bowl, sift together the flour, cocoa powder and baking powder. Set aside.
2. Beat the eggs and sugar (white sugar and confectioner's sugar) in a medium bowl on medium speed with a hand mixer until smooth.
3. Add cooled melted butter, coconut oil, nutella, milk, hazelnut liqueur or syrup gradually and mix together well. Add the dry mixture to the egg mixture. Whisk it to combine evenly with an egg beater.
4. Heat a pizzelle iron and brush lightly with oil or butter. Spoon about 1 table spoon of the batter onto the center of the patterns and cook them until golden brown on both side. Test the cooking time on the first one, because each machine heats differently so it depends on how brown you like your Pizzelles.
Carefully remove pizzelle from iron, and place it on a flat plate. Once cooled, store them in an airtight container to keep them crispy!