Chocolate Pixies

Chocolate Pixies

Rich cocoa cookies with a crinkly topping of powdered sugar.  When I was a teenager, my best friend’s mom shared this recipe with me.  I’ve been making ever since and have had no complaints yet! Note that these are listed under Rolled & Pressed cookies because you need to roll each cookie into a ball, then roll it in powdered sugar. But, if you are using a small food scoop, you can move directly from the scooped form to the powdered sugar, taking a lot less time to prepare and keeping your hands a lot cleaner (the dough is quite sticky to work with).

1

cups

all purpose flour (plain)

10

ounces

285

grams

2

tsp 

baking powder      

 

 

10

ml

tsp

salt

 

 

2.5

ml

+

cup

cocoa

2

ounces

65

grams

 

 

 

 

 

 

 

4

oz

butter

 

 

115

grams

1

cups

sugar (caster)

12

ounces

340

grams

4

large

eggs

 

 

 

 

 

 

 

 

 

 

 

cup

walnuts, chopped  (optional)

2

ounces

55

grams

 

 

Icing sugar

 

 

 

 

Preheat oven to 325F [150C]
Grease cookie sheets.

Sift flour, baking powder, cocoa and salt together.  Set aside.
Melt butter then mix in the sugar.
Add eggs, one at a time, beating after each.
Add the dry mixture and nuts if desired.
Mix just until blended (dough will be soft).
Chill for 30 minutes or until stiff enough to scoop.
Scoop dough into 1" [2.5 cm] balls, then roll them in the icing sugar.
(If you are not using a food scoop to make these, spoon out the dough, then roll each one into a ball before rolling in the powdered sugar)
Bake 15-18 minutes.

Leave on cookie sheets for 5 minutes, then carefully lift off and place on cooling rack to cool completely.

Note:

2/04: I just found the original recipe in Carol’s handwriting and noted some differences. The original recipe called for unsweetened chocolate and I changed that years ago to cocoa (altering the butter amount at the same time). I had changed it because I always seemed to have cocoa on hand, but often didn’t have unsweetened chocolate. I also noted the original uses more sugar and bakes at a lower temperature for a slightly longer period. Someday I’ll have to bake both batches and compare the results. Here’s the original recipe:

Carol’s Chocolate Pixies

2

cups

all purpose flour (plain)

10

ounces

285

grams

2

tsp

baking powder

 

 

10

ml

tsp

salt

 

 

2.5

ml

4

ounces

unsweetened chocolate

pound

115

grams

 

 

 

 

 

 

 

cup

butter

2

ounces

57

grams

2

cups

sugar (caster)

14

ounces

400

grams

4

large

eggs

 

 

 

 

 

 

 

 

 

 

 

cup

walnuts, chopped (optional)

2

ounces

55

grams

 

 

Icing sugar

 

 

 

 

Preheat oven to 300F [150C]
Grease cookie sheets.

Sift flour, baking powder, cocoa and salt together. Set aside.
Melt butter and chocolate together over low heat.
Remove from heat and mix in sugar.
Add eggs, one at a time, beating after each.
Add the dry mixture and nuts if desired.
Mix just until blended (dough will be soft).
Chill for 30 minutes or until stiff enough to scoop.
Scoop dough into 1" [2.5 cm] balls, then roll them in the icing sugar.
Bake 18-20 minutes.

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