Melt the butter in a small saucepan over low heat until fully liquid, then remove from heat and let it cool to room temperature.

In a large mixing bowl, beat together 3 large eggs and 1 cup of sugar until well combined and slightly foamy, about 2-3 minutes. Add the cooled melted butter and 2 teaspoons of vanilla extract, mixing until blended smoothly.

In a separate bowl, sift together 2 cups of flour and 1 ½ teaspoons of baking powder, ensuring no lumps remain. Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined.

Gently fold in ½ cup of mini chocolate chips into the batter, distributing them evenly.

Preheat your pizzelle maker according to the manufacturer's instructions, typically taking about 5-10 minutes.

Place about 1 teaspoon of batter onto the pizzelle grid, close the lid and bake for 30–40 seconds, or until light golden brown.

After the pizzelles have cooled fully, melt 1 cup of dipping chocolate in a microwave-safe bowl. Dip half of each pizzelle into the melted chocolate, allowing any excess to drip off. Sprinkle with ½ cup of chopped walnuts if desired.