Ingredients for Chocolate Pixies Modified With Cocoa Powder
- 1/2 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- About 1/2 cup powdered sugar, for coating
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How to Make Chocolate Pixies Modified With Cocoa Powder
- Preheat oven to 350°F (175°C). Grease a baking sheet.
- In a large bowl, whisk together 1/2 cup unsweetened cocoa powder and 1/2 cup vegetable oil until smooth.
- Add 1 cup granulated sugar and mix well.
- Beat in 2 large eggs, one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the bowl and chill the dough for at least 1 hour (or up to overnight).
- Place about 1/2 cup powdered sugar in a shallow dish.
- Roll chilled dough into 1-inch balls. Roll each ball in the powdered sugar, ensuring it's fully coated.
- Place the coated cookie balls onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Avoid overbaking!
- Remove cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
33g
Fat
3g
Carbs
4g
