Chocolate Pixies Modified with Cocoa Powder
Indulge in the decadence of "Chocolate Pixies Modified with Cocoa Powder," a delightful twist on classic crinkle cookies that will satisfy any chocolate lover’s cravings. These fudgy, bite-sized treats boast a rich, chocolatey flavor thanks to unsweetened cocoa powder blended seamlessly with pantry staples like flour, butter, and sugar. The dough is rolled in powdered sugar before baking, creating a signature crackled surface that’s both eye-catching and irresistibly delicious. With a prep time of just 15 minutes and a quick bake, these soft-centered cookies are perfect for holiday platters, afternoon snacks, or anytime indulgence. Serve them with a cold glass of milk or your favorite coffee for the ultimate sweet pairing. Perfect for those searching for easy chocolate cookie recipes with a homemade touch, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.25 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup confectioners' sugar (powdered sugar), for rolling
Instructions
In a medium mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, cream the granulated sugar and softened unsalted butter until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix until combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a thick dough forms.
Cover the dough with plastic wrap and refrigerate for at least 1 hour, or until firm enough to handle.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Scoop out 1-tablespoon portions of chilled dough and roll them into balls using your palms.
Roll each dough ball generously in the confectioners' sugar until fully coated.
Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake for 10-12 minutes, or until the tops are crackled and the edges are set. Avoid overbaking to keep the centers fudgy.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve at room temperature and enjoy your delicious Chocolate Pixies with a cup of coffee or milk!
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 382.4 g | 139% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 215.6 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 229 mg | 18% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 2099 mg | 45% | |
*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.
