All throughout my childhood, the Christmas treat I can remember my Mom making every year was chocolate pixies. Full of chocolate flavor, almost brownie-like in the middle, and covered in powdered sugar.
When I started out on my own and cooking in my own kitchen, I always stayed away from making chocolate pixies. They were Mom’s Big Claim to Christmas baking, handed down to her from her Aunt, now a family heirloom.
Then the day came I saw them in a bakery and realized that chocolate pixies weren’t a family secret. Another childhood memory dashed upon the rocks of reality….
Once I got the recipe from my Mom, it didn’t seem that difficult, although the big bold print at the bottom “DO NOT DOUBLE RECIPE” gave me a moment’s hesitation. Fast forward 2 days later, my stomach stretched to the limit with 2+ dozen cookies from “sampling”. This one was a keeper!
After doing some searching, and found that there are about as many different ways to make chocolate pixies as there are ways to make a pizza. I stick with the old tried-and-true method. Every time I make these, I get raves from anyone who is lucky enough to get some.
½ cup oil
4oz unsweetened baking chocolate, melted
2½ cups flour
2 cups sugar
2 tsp baking powder
½ tsp salt
2 tsp vanilla
- Combine oil, sugar, and chocolate. Add eggs and vanilla.
- Wisk flour, baking powder, and salt in another bowl. Stir flour mixture into chocolate mixture. Chill several hours or overnight.
- Drop dough by rounded teaspoons into powdered sugar. Coat thoroughly and shape into balls.
- Place 2” apart on parchment paper-lined (or greased) cookie sheets.
- Bake 10-12 minutes at 350 degrees. Cool 2 minutes on pan after removal from oven.
Contrary to what my Mom’s recipe card says, this recipe can be doubled (sorry Mom!). I usually make a triple batch during Christmas, being thankful I paid the extra money for the KitchenAid 600 Professional, with it’s extra large bowl.