Chocolate Pixies
Servings 36 cookies
Ingredients
- 170 g 12 TBSP unsalted butter softened
- 300 g 1.5 C sugar
- 100 g 1/2 C light or dark brown sugar tightly packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 tsp Almond Extract
- 313 g 2.5 C all-purpose flour
- 100 g 1 C natural cocoa powder
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- 1 TBSP Corn starch
- 1 tsp espresso powder
- 1 TBSP Cinnamon
- 1 cup mini M&Ms
- 1 C chopped almonds
- 1 cup 125 g powdered sugar for rolling
- 1 C granulated sugar for rolling
Instructions
- Combine butter and sugar in a large bowl and use an electric mixer to beat until light and fluffy.
- Add eggs, one at a time, stirring until completely incorporated after each addition.
- Stir in vanilla extract and almond extract
- In a separate, medium-sized bowl, whisk together the flour, cocoa powder, baking powder, corn starch, espresso power, cinnamon and salt.
- Gradually add dry ingredients to wet until completely combined.
- Stir in mini M&Ms and chopped nuts
- Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.
- After chilling, preheat oven to 350F (175C). Line baking sheets with parchment paper and set aside.
- Roll dough into 1 ½ Tablespoon-sized balls (about 38g) with your hands and roll thoroughly in granulated sugar, then in the powedered sugar.
- Transfer to prepared baking sheet and bake in center rack of 350F (175C)preheated oven for 10 minutes.
- Allow cookies to cool completely on baking sheet before enjoying.
Notes
- Roll the cookies in the granulated sugar first, which will create a layer between the cookies and the powdered cookies. This helps the powdered sugar adhere to the cookies and produces a crispier, better-looking crust.
- Adding the espresso powder and cinnamon enhances the chocolate flavor.
- The corn starch helps to keep the cookies from spreading and gives you a softer, chewier cookie with crisper edges.