Chocolate Pixies
Chocolate Pixies are thin cocoa filled cookies dusted with powdered sugar that taste like a rich brownie. This easy chocolate cookie recipe is great to make during a holiday baking extravaganza!
Servings 24 cookies
Calories 181kcal
Ingredients
- 1/2 cup butter softened to room temperature
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 2/3 cups all-purpose flour sifted
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mini semi-sweet chocolate chips optional
- 1/2 cup confectioners' sugar
- 3 tablespoons granulated sugar
Instructions
- In a large bowl with an electric handheld mixer (or in a bowl of a stand mixer fitted with paddle attachment) cream together butter, brown sugar and granulated sugar until light and fluffy, about 1-2 minutes.1/2 cup butter, 1/2 cup light brown sugar, 1/2 cup granulated sugar
- Add the eggs and vanilla. Mix until the batter has lightened in color, about 2-3 minutes. Scrape down the side and bottom of bowl as needed.2 eggs, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt until combined. With the mixer running on low speed, pour into wet ingredients. Beat on low until combined.1 2/3 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/4 teaspoon salt
- If adding chocolate chips mix in now.1 cup mini semi-sweet chocolate chips
- The dough will be thick and sticky. Cover dough tightly and chill in the refrigerator at least 3 hours. Chilling is mandatory.
- Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough is chilled longer than 3 hours, let it sit at room temperature for 20 minutes. This makes it easier to scoop and roll.
- Preheat oven to 350 degrees. Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop and roll dough balls, about 1.5 tablespoons of dough each. Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar. Place 3 inches apart on baking sheets.3 tablespoons granulated sugar, 1/2 cup confectioners' sugar
- Bake the cookies for 10-11 minutes or until edges appear set and the centers still look soft. Cookies should look puffed and crackled on top.
- Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely.
Nutrition
Calories: 181kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 108mg | Potassium: 105mg | Fiber: 2g | Sugar: 16g | Vitamin A: 143IU | Calcium: 17mg | Iron: 1mg