Sometimes you are just in the mood for a good Chocolate Cookie
… put you polished off that box of Thin Mints yesterday
… and ate the last few Oreos the day before.
Oh No! What do you do?!
Well, these Chocolate Pixies are a perfect save! They are very easy to make; you don’t even have to pull out a mixer (I just use a bowl and a wooden spoon 😀 ). Your life will be even easier if you have one of those little ice cream/cookie disher scoops… we’ve been making them for over 30 years w/o said scoop, but one would be handy to get uniform balls of cookie dough.
The best part: These are soft & Chewy cookies! My favorite kind, for sure.
Mary Wall’s Chocolate Pixies
Preheat oven to 300 degrees
- 1/4 cup (or half a stick) of butter
- 4 oz (4 squares) Unsweetened Bakers Chocolate
Let it cool to room temperature.
- 2 cups of flour
- 2 cups of sugar
- 2 tsp baking powder
- 1/2 tsp salt
Stir in 3 eggs and cooled chocolate mixture.
Let the dough chill in the fridge for 30 minutes.
Roll/scoop into balls (about 1 tablespoon worth of dough each).
Roll each ball in a bowl of powdered sugar so it’s covered completely; shake off excess.
Bake at 300 degrees for 15 minutes.
COOL the cookies before you try to eat them
Really, the only reason you let the melted chocolate cool to room temperature is so the eggs do not scramble when you try to mix everything together. I was impatient, so i started stirring the chocolate into the flour mixture first to bring the temperature down; then I added the eggs and finished mixing. Worked out just fine!
If you try these, let me know in the comments below, they really are delicious!