Chocolate Pixies
Indulge in the rich, chocolatey decadence of Chocolate Pixies, a classic crinkle cookie that’s as delightful to look at as it is to eat. These bite-sized treats feature a fudgy, melt-in-your-mouth center encased in a crisp, powdered sugar shell that creates their iconic crackled appearance. Made with unsweetened chocolate, this recipe brings an intense cocoa flavor to every bite, perfectly balanced by the sweetness of powdered sugar. The dough, chilled to perfection, ensures a chewy texture and consistent shape for irresistibly soft cookies that bake in just 12 minutes. Ideal for holiday cookie platters, bake sales, or a quick chocolate fix, these cookies are as versatile as they are delicious. With minimal prep time and ingredients you likely have on hand, Chocolate Pixies are the ultimate indulgence for chocolate lovers everywhere.
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Recipe Information
Ingredients
- 4 oz Unsweetened chocolate
- 1 stick Unsalted butter
- 2 cups Granulated sugar
- 4 Large eggs
- 1 tsp Vanilla extract
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 0.5 tsp Salt
- 1 cup Powdered sugar
Instructions
In a microwave-safe bowl or double boiler, melt the unsweetened chocolate and unsalted butter together until smooth. Allow to cool slightly.
In a large mixing bowl, beat the granulated sugar and eggs together until light and fluffy, about 2-3 minutes.
Stir the melted chocolate mixture into the sugar and egg mixture. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The dough will be sticky.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, or until firm.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop tablespoon-sized amounts of dough and roll into small balls with your hands.
Roll each ball generously in powdered sugar, ensuring it is completely coated.
Place the sugar-coated dough balls on the prepared baking sheets, spaced about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are puffed and have a crackly surface. Be careful not to overbake; the centers should remain soft and fudgy.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
Calories |
4601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.9 g | 219% | |
| Saturated Fat | 94.3 g | 472% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 764.2 g | 278% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 518.4 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 285 mg | 22% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 1510 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
