White wine, fennel seeds, and succulent pork chops cooked in sauce.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 40 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- ¼ cup unsalted butter, cut into pieces
- 4 (1 ounce) squares unsweetened chocolate
- 2 cups white sugar
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup confectioners’ sugar, or as needed
Instructions
- Melt butter and chocolate in a saucepan over low heat. Remove from the heat.
- Beat sugar and eggs in a medium bowl with an electric mixer until smooth. Stir in melted chocolate mixture.
- Sift flour, baking powder, and salt together into a bowl. Gradually stir dry ingredients into wet ingredients with a spoon until well blended. Cover and refrigerate for at least 2 hours.
- When ready to bake, preheat the oven to 300 degrees (150 degrees C). Grease 2 cookie sheets.
- Shape teaspoonfuls of dough into balls, roll in confectioners’ sugar, and place 2 inches apart on the prepared cookie sheets.
- Bake in the preheated oven until cookies are firm to the touch, 12 to 15 minutes, switching racks halfway through.
- Cool on the baking sheets briefly before removing to a wire rack to cool completely.
Reviews
Not the best chocolate pixies. Chewy, but not much flavor besides the taste of the sugar.
It’s the same recipe my Mom and I used all of my life. It’s wonderful!!! Fixing to make these for my church class! The ladies will LOVE these!!
Very easy to make. One of my husbands favorites He said a fond childhood memory.
It was more of a sugar cookie then a chocolate cookie and it took all day to make, but did taste decent
It tasted great! My only problem was that it looked a LOT less elegant than in the pictures. Taste, though, was great. Would make it again!
I made this for my family awhile back, and they loved it! I couldn’t stop eating the dough, and I will definitely make this again in the future.
I have made this cookie for years and liked this version with melted butter rather than oil. They came out very moist and were a hit with my grandkids.
I made these but for some reason mine come out flat any ideas
Not too messy. I put serving teaspoons in freezer. I kept mix in frig for about 3 hours. It helped. Tasted very good, especially for a non baker like me. Just follow instructions.
So good!
This recipe is too salty and there is some sort of taste missing. I’ve had these cookies before and this was not the best…wondering if vanilla was part of it or more sweetened chocolate?
Love making these cookies!!! Always a big hit!!! I use a cookie scoop to help with the shaping (doesn’t count down on the mess though lol, same amount of messy) and put the batter back in the fridge in between sets since I only had one sheet
They spread so allow lots of room between. I got 48 3″ cookies, so would consider cutting recipe in half.
Wasn’t my favorite. Will look for another recipe.
Delicious! Made them sort of small, so there were lots! Sort of chewy like a small bite of brownie.
Kinda like a cake cookie..Tastes good but i dont care for the texture. idk why. But my bf likes them alot! Very fun and messy to make!
Lots of eggs make these cookies soft and cakey, with a little crunch on the outside. I used 4 oz. unsweetened chocolate and 1/3 cup butter, and added maybe 1/8 cup more of flour, as the cookies aren’t chocolatey enough otherwise. We added a mixture of butterscotch, milk chocolate and semisweet chips to the second half of the batch, and it really added something — just increase the baking time by 2 minutes if you’re adding chips. The mess from the dough can be controlled by putting the dough in the freezer for 1/2 hour before making the cookies.
I have been looking for this also and just did a “choc. pixie cookie” search and there it was. I got a tear because my Mom would make these for us only at Christmas and we would sit all together and have a glass of milk and 2 choc. pixies. Thank you so much, it is a Merry Christmas. My grandkids will love them. Mary, from Califon, NJ
These were awesome! I tried several different recipes and all of them cake out cakey, but this one was soft and chewy and fudgey with the slightest hint of crispness around the edges. I could use a bit more chocolate flavor and a tiny bit less sweetness and I think a bit of vanilla extract would help round the flavor out a bit, but these were a big hit. Definitely allow more time than you normally would for rolling them into balls, though….people weren’t kidding about the messy part. I measured out 5 balls at a time and then put the bowl of dough (almost batter) in the freezer while I rolled the balls in the sugar and arranged them on the plate and then washed the excess off my hands and this method seemed to make them a bit easier to work with, but it took much longer than most cookies you back from rolled balls.
So yummy and very easy to make!
These are FANTASTIC!!! Wouldn’t change a thing!