While doing some research for my Chocolate Pixie post, I realized that there are about 20 different ways to cook chocolate pixies. Especially interesting to me was the Land O’ Lakes recipe which mirrored my long-held family recipe with a few exceptions. My recipe calls for oil, the Land O’ Lakes version calls for butter. Hummm…butter…
I figured the only way to find out which one was better would be to make both and do a blind taste test.
I made a batch of each and gave them to a few testers. Each recipe was in a different bag, only labeled with ‘A’ or ‘B’ on the bag.
The day after giving out the samples, I called my testers and asked for the results. About 75% of the testers like my recipe over the Land O’ Lakes version. Surprisingly enough, my Mom (from whom I got the recipe from, and who has been baking these since before I was born) liked the other recipe.
I think the Land O’ Lakes version is more cookie-like, while mine is more brownie-like. Personally, I’ll stick with my recipe for holiday baking, but would make the other recipe when I needed a cookie-cookie, and not something as rich as my tried-and-true pixie recipe.
Land O’ Lakes Chocolate Pixies
1/4 cup butter (1/2 stick)
4-1oz squares unsweetened baking chocolate
2 cups flour
2 cups sugar
2 tsp baking powder
1/2 tsp salt
Microwave butter and chocolate in a glass bowl for 1 minute. Stir, then continue to microwave in 30 second intervals, until chocolate is melted.
Combine melted chocolate mixture, 1 cup flour, sugar, eggs, baking powder and salt in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in remaining flour. Cover; refrigerate a minimum of 2 hours.
Heat oven to 300°F. Shape dough into 1 1/2″ balls. Roll in powdered sugar. Place 2 inches apart onto greased cookie sheets. Bake for 15 to 18 minutes or until set.