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Texas Sheet Cake Cookies
Texas Sheet Cake Cookies
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Decadent chocolate fudge cookies inspired by Texas Sheet Cake.
Ingredients:
  • 0.25 cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)
  • 1.125 cups all-purpose flour
  • 3 tablespoons unsweetened baking cocoa (such as Ghirardelli®)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon baking soda
  • 0.5 cup unsalted butter, softened
  • 0.33333334326744 cup white sugar
  • 1 large egg, room temperature
  • 1.5 teaspoons vanilla extract
  • 0.25 cup buttermilk, at room temperature
  • 5 tablespoons unsalted butter
  • 5 tablespoons heavy cream
  • 0.25 teaspoon salt
  • 2 cups powdered sugar
Instructions:
  • Melt chocolate chips in a double boiler over simmering water, stirring often and scraping the sides with a rubber spatula to prevent burning, until smooth, approximately 5 minutes. Allow to cool.
  • Preheat your oven to 350°F (175°C).
  • Combine flour, cocoa powder, baking powder, cinnamon, baking soda, and salt in a bowl and whisk until well mixed. Set aside.
  • In a bowl, cream together butter and sugar until fluffy using an electric mixer. Add egg and vanilla extract, beat until well combined. Mix in melted chocolate thoroughly. Gradually add half of the dry ingredients, mix until just combined. Incorporate buttermilk, then add the rest of the dry ingredients and mix until just combined.
  • Scoop dough using a medium cookie scoop and place rounded balls 1 1/2 inches apart on the prepared baking sheets.
  • Bake the cookies in the preheated oven for 8 to 10 minutes until just set. Be careful not to overbake. Let the cookies cool slightly on the baking sheets without removing them.
  • In a saucepan over low heat, blend butter, heavy cream, cocoa powder, vanilla extract, and salt until butter is melted and frosting is smooth. Gradually whisk in powdered sugar, one cup at a time, until fully combined. Continue whisking over low heat until frosting is glossy, for 1 to 2 minutes.
  • Take the chocolate frosting off the heat and promptly drizzle around 1 to 2 tablespoons onto each warm cookie. Using the back of a spoon, softly spread the frosting until smooth. Let the cookies cool until the frosting is fully set before delicately lifting them from the baking sheets.

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