Chocolate Texas Sheet Cake Cookies – Experience the rich, decadent flavor of Chocolate Texas Sheet Cake Cookies. These treats transform the beloved classic cake into bite-sized delights. Perfect for sharing. Combining semisweet chocolate chips. A hint of cinnamon. And a luscious chocolate frosting. These cookies are sure to satisfy. Any chocolate lover’s cravings.
I still vividly remember the rainy afternoon. I decided to experiment with this recipe. Seeking to bring a little warmth and sweetness into the day. I thought of turning our family-favorite Texas sheet cake. Into something new—cookies! As the sweet smell of chocolate filled the house. It drew my husband and son into the kitchen. With wide smiles. They couldn’t wait to try them. And the cookies didn’t disappoint. Becoming an instant hit. And a new comfort treat for our family.
What makes this Chocolate Texas Sheet Cake Cookies truly stand out?
These cookies are not just another chocolate treat. They stand out with their moist cake-like texture. And rich frosting. That captures the essence of the traditional Texas sheet cake. In a more convenient form. The optional cinnamon. Adds a unique warmth. That complements the deep chocolate flavor. Making each cookie a complex treat. Additionally, they are perfect for gatherings. As they are easier to share. And enjoy than a cake. Ensuring everyone gets their own frosted piece of bliss.
What You Need To Make This Chocolate Texas Sheet Cake Cookies Recipe?
Semisweet Chocolate Chips: Choose a quality brand like Ghirardelli® for a deep, luxurious chocolate flavor. That becomes the heart of each cookie.
All-purpose Flour: The foundation of the cookies. Providing the necessary structure.
Unsweetened Baking Cocoa: Adds a robust chocolate depth without extra sweetness. Letting us control the flavor balance.
Cinnamon: Optional but recommended. As it introduces a subtle warmth and complexity to the chocolate.
Buttermilk: Reacts with baking soda. To make the cookies tender and soft. Adding a subtle tanginess.
Butter and Sugar: Creamed together to aerate the dough. Creating a light and rich texture.
Vanilla Extract: Enhances the chocolate and balances the sweetness. Acting as the flavor harmonizer.
Egg: Binds the ingredients. Adds moisture. And enriches the dough. Ensuring each cookie is satisfying.
Steps To Make Chocolate Texas Sheet Cake Cookies:
Step 1: Melt Chocolate: Gently melt chocolate chips in a double boiler, stirring until smooth. Let cool.
Step 2: Dry Ingredients: In a bowl, whisk together flour, cocoa, baking powder, cinnamon (if using), baking soda, and salt.
Step 3: Cream Butter and Sugar: In another bowl, cream butter and sugar until fluffy. Add egg and vanilla, mixing well. Blend in cooled chocolate.
Step 4: Combine: Alternate adding dry ingredients and buttermilk to the creamed mixture, starting and ending with dry ingredients.
Step 5: Shape Cookies: Drop dough by rounded spoonfuls onto prepared sheets, spacing them well.
Step 6: Bake: Cook for 8-10 minutes at 350°F until just set. Let cool slightly on the sheet.
Step 7: Make Frosting: In a saucepan, combine butter, cream, cocoa, vanilla, and salt. After it melts, whisk in powdered sugar until smooth and glossy.
Step 8: Frost: Spoon warm frosting over each cookie, smoothing it out. Let set completely before removing it from the sheet.
Tip:
Melting Chocolate Perfectly. For the chocolate chips that are melted. And added to the cookie dough. It’s crucial to avoid overheating. Which can cause the chocolate to seize. Or become grainy. Melting them gently. Using a double boiler setup. Ensures even heat distribution. Keep the water simmering, not boiling. And make sure the bottom of the bowl doesn’t touch the water. Stir constantly. And use a rubber spatula. To scrape down the sides. This method helps the chocolate melt smoothly. And blend perfectly into your dough. Enhancing the rich chocolate flavor of your cookies.
Frequently Asked Questions:
Can I make the dough ahead of time?
Yes. You can prepare the dough and refrigerate it overnight. Which can actually enhance the flavors.
How should I store these cookies?
Keep them in an airtight container. At room temperature. For up to 3 days.
Can I freeze the frosted cookies?
It’s best to freeze the cookies unfrosted. You can add fresh frosting after thawing them. For optimal texture and taste.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chocolate Texas Sheet Cake Cookies
Ingredients
Cookies:
- ¼ c semisweet chocolate chips such as Ghiradelli® 60% Cacao
- 1 ⅛ c all-purpose flour
- 3 tbsp unsweetened baking cocoa such as Ghirardelli®
- 1 tsp baking powder
- 1 tsp ground cinnamon Optional
- ¼ tsp baking soda
- ½ tsp salt
- ½ c unsalted butter softened
- ⅓ c white sugar
- 1 large egg room temperature
- 1 ½ tsp vanilla extract
- ¼ c buttermilk at room temperature
Chocolate Frosting:
- 5 tbsp unsalted butter
- 5 tbsp heavy cream
- 3 tbsp unsweetened baking cocoa such as Ghirardelli®
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 c powdered sugar
Instructions
- Melt Chocolate: Place chocolate chips in a double boiler over simmering water. Stir until melted and smooth, about 5 minutes, then set aside to cool.
- Prepare Oven and Sheets: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, cinnamon (if using), baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a separate bowl, use an electric mixer to beat butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Mix in the cooled melted chocolate.
- Combine Dry and Wet Ingredients: Gradually mix half of the dry ingredients into the wet ingredients. Add buttermilk, then mix in the remaining dry ingredients until just combined.
- Shape Cookies: Use a medium cookie scoop to drop dough balls onto the prepared sheets, spaced about 1 1/2 inches apart.
- Bake: Bake cookies for 8 to 10 minutes until just set. Let them cool slightly on the sheets without moving them.
- Make Frosting: Combine butter, cream, cocoa powder, vanilla extract, and salt in a saucepan over low heat. Whisk until smooth. Gradually whisk in powdered sugar until smooth and shiny.
- Frost Cookies: Pour about 1 to 2 tablespoons of frosting over each warm cookie, smoothing with the back of a spoon. Allow cookies to cool and frosting to set before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
