Drop Cookies: Chocolate Pixies

These delicious cookies are mostly melted chocolate and eggs. This makes them light and even a little custard-like. When melting the chocolate, use low heat and stir constantly. If you're not careful, the chocolate will scorch.


Ingredients


¼ cup butter (do not use margarine)
½ cup chocolate chips
2 cups all purpose flour
2 cups sugar
½ cup walnuts or pecans, finely chopped
2 tsp baking powder
½ tsp salt
4 eggs
powdered sugar


Preparation


Melt the chocolate chips and butter in a small saucepan over low heat, stirring almost constantly. Stir until smooth, then remove from heat. Place flour and sugar in a large bowl. Toss to combine. Add walnuts, baking powder, and salt. Mix well. Add the eggs and blend until all ingredients are incorporated.


Pour the melted chocolate into the egg mixture. Mix with a wooden spoon until the chocolate is completely incorporated. You should have a slightly wet dough. Cover with plastic wrap and refrigerate for at least an hour for easier handling.


Heat oven to 300°F. Shape dough into 1-inch balls. Roll each ball in the powdered sugar, covering the dough completely. Place on prepared cookie sheet at least 2 inches apart. Bake for 18 minutes, until cookies are set. Remove from cookie sheet immediately and cool on wire racks.


This recipe will give you about 3 dozen cookies. They'll keep for up to a week if stored in an airtight container.