Chocolate Texas Sheet Cake Cookies
Embark on a baking adventure with Chocolate Texas Sheet Cake Cookies. Where each bite marries the indulgent richness of classic sheet cake. With the crisp edges. And chewy center of a cookie. These treats are crowned with a velvety smooth chocolate frosting. Creating a perfect contrast. To the slight crunch beneath. Ideal for sharing a sweet moment with loved ones. Or as a solo treat with your afternoon coffee. These cookies offer a delightful twist. On traditional favorites. Making any day. Feel a little more special.
20 Servings
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
To transform these Chocolate Texas Sheet Cake Cookies into a gluten-free delight. Simply swap the all-purpose flour. For a gluten-free all-purpose flour blend. That substitutes on a one-to-one basis. Look for blends. That includes xanthan gum. Which helps mimic the texture and structure. Provided by traditional flour. Additionally, ensure your baking cocoa and chocolate chips. Are certified gluten-free. To avoid any cross-contamination. This small change lets you keep all the indulgent flavor. And the texture of these scrumptious cookies. So everyone can enjoy. A bite of chocolatey bliss. Without worry!