Description
Delight in these rich and fudgy Texas Sheet Cake Cookies, inspired by the classic sheet cake but in a perfectly portioned cookie form. These soft, chocolatey treats are topped with a luscious chocolate icing, delivering an indulgent dessert that’s easy to make and sure to please any chocolate lover.
Ingredients
Scale
Cookies
- 1/2 cup semisweet chocolate chips
- 1 ½ cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup salted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup buttermilk
Chocolate Icing
- 6 tablespoons salted butter
- 1/4 cup milk
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
Instructions
- Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ease cleanup.
- Melt the Chocolate: Place the semisweet chocolate chips in a microwave-safe bowl and melt them in 20-second increments, stirring between each, until smooth and fully melted. Let it cool slightly to avoid cooking the eggs in the next step.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and kosher salt. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, combine the softened butter, granulated sugar, and light brown sugar. Using an electric mixer on medium-high speed, beat until the mixture is fluffy and well combined.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and melted chocolate until fully combined and smooth.
- Incorporate Flour and Buttermilk: Gradually add half of the dry flour mixture into the wet ingredients, then mix in the buttermilk. Afterward, add the remaining flour mixture and beat until the dough is smooth and cohesive.
- Form Cookies and Bake: Drop two rounded tablespoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading. Bake for 10 minutes, taking care not to overbake to keep the cookies soft. Once baked, allow them to cool on the baking sheets directly.
- Make the Chocolate Icing: In a small saucepan, melt the 6 tablespoons of salted butter over low heat. Remove from heat and whisk in the milk, unsweetened cocoa powder, and vanilla extract until smooth.
- Add Powdered Sugar: Whisk the sifted powdered sugar into the butter mixture until smooth. Let the icing stand for about 10 minutes to thicken slightly to the right spreading consistency.
- Frost the Cookies: Spread the prepared chocolate icing evenly over the cooled cookies. Allow the icing to set completely before serving to enjoy the best texture and flavor.
Notes
- For extra fudgy cookies, slightly underbake them to keep the centers soft.
- If buttermilk is unavailable, substitute with 1/3 cup milk plus 1 teaspoon lemon juice or vinegar, let sit 5 minutes.
- Make sure the melted chocolate has cooled slightly before mixing with eggs to prevent scrambling.
- Use parchment paper to avoid sticking and simplify cleanup.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
