These chewy chocolate cookies are a mainstay in almost every church cookbook in America. Some cooks call them Pixies, some call them kringle drops, some smart mouth kids in my family call them anthrax cookies. Whatever you call them, they are wonderful.
You will need a good mixer for these cookies, the dough is heavy and sticky. Don’t try to make a double batch at once, your mixer may pay the ultimate price.
1/2 cup vegetable or coconut oil
4 squares (melted) dark chocolate
2 cups sugar
4 eggs (beat them in a bowl before you add them to the mixture)
2 teaspoons vanilla
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups flour
Mix all of the ingredients in the mixing bowl of your stand mixer. Mix on medium for 1 minute until the batter is smooth.
Add the flour 1/2 cup at a time. The dough will be sticky. Don’t add all of the flour at once, your mixer will have to work too hard.
Have 2 greased cookie sheets ready. You can also use parchment paper or a silicon pad. Using 2 teaspoons (or a small melon baller) drop into powdered sugar and roll into a ball. This takes awhile but it is worth the work.
Bake at 350 degrees for 10-12 minutes. The cookies will flatten and you want them to end up slightly crispy on the top and chewy in the middle.
This recipe is a basic in church cookbooks in the Midwest and I remember my grandmother making these cookies for every family event. This type of dough is a bit different to work with, you really are aided by using a melon baller or some other type of scooper. If you roll them by hand you will find it easier if you spread a little butter or oil on your palms, this is a very sticky dough.
One other note-don’t use a vanilla substitute with this recipe. You will notice the difference in flavor and it can ruin the wonderful chocolatey sweetness of these cookies.