TEXAS SHEET CAKE COOKIES

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An Indulgent Take on Texas Sheet Cake: Texas Sheet Cake Cookies

If you’re a fan of the rich, chocolatey delight that is a Texas sheet cake, you’re in for a treat with these Texas Sheet Cake Cookies. Imagine all the fudgy goodness of the classic dessert, transformed into a delightful cookie form. The secret to their irresistible texture lies in frosting them while both the cookies and frosting are still warm, allowing the rich chocolate layer to set perfectly. And for an extra touch of crunch and flavor, consider topping them with chopped walnuts or pecans. Store these delectable treats in airtight containers and enjoy them anytime!

Why You’ll Love This Recipe

These cookies are a chocolate lover’s dream come true. They’re relatively easy to make, though they do require some precision with baking time to ensure the perfect moistness. The frosting is rich and chocolatey, setting beautifully atop each cookie. They’re so delicious that they tend to disappear quickly—perfect for sharing with friends, family, or coworkers!

Kitchen Equipment You’ll Need

• Double boiler
• Spatula
• Mixing bowls
• Electric mixer
• Baking sheets
• Wire rack
• Saucepan
• Whisk

Ingredients

Cookies:

• 1/4 cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)
• 1 1/8 cups all-purpose flour
• 3 tablespoons unsweetened baking cocoa (such as Ghirardelli®)
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon (optional)
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/3 cup white sugar
• 1 large egg, room temperature
• 1 1/2 teaspoons vanilla extract
• 1/4 cup buttermilk, at room temperature

Chocolate Frosting:

• 5 tablespoons unsalted butter
• 5 tablespoons heavy cream
• 3 tablespoons unsweetened baking cocoa (such as Ghirardelli®)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups powdered sugar

Step-by-Step Instructions

1. Simmer the chocolate chips over a double boiler, stirring and scraping the sides with a spatula to prevent burning. Heat for about 15 minutes or until the chocolate is completely melted. Allow it to cool.
2. Preheat your oven to 175 degrees C (350 degrees F).
3. In a medium mixing bowl, whisk together the cocoa powder, flour, cinnamon, baking soda, baking powder, and salt.
4. In another mixing bowl, beat the butter and sugar with an electric mixer until well combined. Add the vanilla extract and egg, then beat until creamy.
5. Mix the melted chocolate into the egg mixture, stirring until well blended.
6. Add half of the dry ingredients to the egg and chocolate mixture and stir until combined. Then, add the buttermilk and the rest of the dry ingredients, stirring until well combined.
7. Scoop the dough onto baking sheets, leaving about 1 1/2 inches between each cookie.
8. Bake in the preheated oven for 8 to 10 minutes or until cooked through. Remove from the oven and let cool on a wire rack.
9. For the frosting, melt the butter in a saucepan over low heat. Add the vanilla extract, heavy cream, salt, and cocoa powder. Whisk in the powdered sugar, one cup at a time, until smooth.
10. Remove from heat and spread 1 to 2 tablespoons of frosting on each cookie. Serve warm and enjoy!

Tips for Success

For the best results, pay close attention to the baking time. Even a minute can mean the difference between a dry cookie and a moist one. Also, ensure that the cookies and frosting are still warm when applying the frosting for that perfect set.

Additional Tips and Variations

Feel free to add a sprinkle of chopped nuts like walnuts or pecans for a crunchy texture. You can also experiment with different types of chocolate chips or even add a hint of espresso powder for a mocha flavor.

Nutritional Highlights (Per Serving)

While exact values may vary, each serving of these cookies is expected to be rich in flavor with moderate amounts of sugar and fats—perfect for an occasional indulgence.

Frequently Asked Questions (FAQ)

Can I make these cookies ahead of time? Yes, these cookies can be made a day in advance. Simply store them in an airtight container to keep them fresh.

Can I freeze the cookies? Absolutely. You can freeze the cookies before frosting them. When ready to serve, thaw and frost them fresh.

What can I do if my frosting is too thick? If the frosting is too thick, you can thin it out by adding a little more heavy cream, a tablespoon at a time, until you reach the desired consistency.

Conclusion

Texas Sheet Cake Cookies are a delightful twist on a beloved classic, bringing all the rich chocolate flavors into a convenient cookie form. They’re perfect for any occasion and sure to be a hit with anyone who tries them. Give this recipe a try and share your thoughts and variations in the comments below. Happy baking!

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