Chocolate Pixie Cookies

Originally published on “Blaise the Baker” May 28th, 2015

About a week ago, I made another visit to “Jungle Jim’s International Grocery Store” (more information here – and stocked up on what I usually do when I visit. Butter, European chocolate, butter, Chinese noodles, butter, German tea cookies, butter, their famous “brownie cookies”, butter, English candy, butter, fresh seafood, butter and some other miscellaneous things. (Notice a pattern!? – butter!)

Their famous “brownie cookies” are fabulous to say the least. They are the richest chocolate “cake-like” cookie you’ve ever had, filled with chocolate chips and rolled in powdered sugar. I decided I was going to try and duplicate them…for better or worse!

I have tried a couple of times, but nothing really came close. I then decided to start completely over, and go back to my research. I found that a lot of these “brownie cookies” are made by using a boxed mix of some kind – either cake or brownie. I have done the cake mix type before but they were “lighter” in texture than what I was looking for. The brownie mix version I tried, was frankly not good. It was dry and tasted like it was made from a box mix…which it was.

Then – I posted my latest adventure on Facebook, and my cousin Kylie said she had a recipe that I could try that she thought was pretty similar to the “brownie cookie”! I was so excited – and could not wait to try them.

She said I could change the recipe any way I needed to, but I told her that the recipe she gave me looked pretty good the way it was. I made them – and fabulous! Honestly – there was not much dough left to even bake after I had eaten my way through the dough! I decided I would make them again, but with a few changes. I replaced the margarine with unsalted butter, added more pure vanilla extract, added some instant coffee granules (just to bring out the chocolate flavor – these DO NOT taste anything remotely close to coffee) and added a full 12 oz. bag of semi-sweet chocolate chips (mixed with about a tablespoon of flour, of course, so that the chips would not sink to the bottom of the cookie).

I was not sure what to expect – but WOW! Amazing! And so much better than anything made from a box. Trust me on this one – you need to try these… NOW! So so good… And so easy to throw together!

would recommend making them in advance though. For best results, these need to chill in the refrigerator for at least 4 hours. I chilled mine overnight.


Chocolate Pixie Cookies

1/2 cup vegetable oil
3/4 cup unsweetened cocoa powder
1/4 cup (half of a stick) unsalted butter, melted and cooled
2 cups white granulated white sugar
4 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon instant coffee granules
2 teaspoons baking powder
1/2 teaspoon salt
2 cups white all-purpose flour
1 12 oz. bag of semi-sweet chocolate chips, mixed with 1 tablespoon white all-purpose flour
Powdered sugar (enough to coat balls of dough – about 2 cups)

In a large bowl, mix together vegetable oil, unsweetened cocoa powder, melted butter and white granulated sugar. Be sure that everything is well mixed.

Next, add the 4 eggs, one at a time, stirring about 50 strokes between each addition. This is the easiest way of making sure each egg is completely combined into the batter.

After the addition of the eggs, add the pure vanilla extract, instant coffee granules, baking powder and salt. Stir together until well combined.

When everything is combined and the batter is thick and glossy, add the 2 cups of white flour all at once. Stir just until there are no white steaks in the batter – be very careful not to over mix the batter.

Finally, gently fold in the all-purpose flour coated semi-sweet chocolate chips.

Cover your bowl with a lid, plastic wrap or foil, and refrigerate AT LEAST 4 hours – or overnight.

When ready to bake, preheat your oven to 325 degrees F.

Line 2 large baking sheets with parchment paper, and pour your powdered sugar into a medium sized bowl.

Using a tablespoon, (I used two regular sized cereal spoons), scoop the refrigerated dough into balls, place and roll them in the bowl with the powdered sugar, and place on prepared baking sheets.

Bake them, one sheet at a time, in a preheated oven for exactly 14 minutes.

Once baked, remove from oven and allow to cool slightly.


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