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).

1¾ cups all purpose flour (plain) 10 ounces 285 grams 2 tsp  baking powder           10 ml ½ tsp salt     2.5 ml ½+ cup cocoa 2¼ ounces 65 grams               4 oz butter     115 grams 1¾ cups sugar (caster) 12 ounces 340 grams 4 large eggs                       ½ cup walnuts, chopped  (optional) 2 ounces 55 grams     Icing sugar

Preheat oven to 325°F [150°C]
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

Preheat oven to 300°F [150°C]
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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