Anyway. I came across Texas Sheet Cake Cookies in a search, and I thought "Why not?" So I tweaked them a little. And I was torn about them. They were tasty. Very tasty, in fact, but they were not very cake-like. SO, for now these will be Texas Sheet Cake Cookies, but I may eventually switch out the cookie recipe for something more cake-like. But until then, enjoy these delicious chocolatey morsels of goodness.
Texas Sheet Cake Cookies
altered from Cookies & Cups
Cookies
½ cup butter
1/3 cup sugar
1 egg
1 ½ teaspoons vanilla
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 1/3 cup flour
1/2 cup heaping semi-sweet chocolate chips, melted
Icing
½ cup butter
2 tablespoons cocoa powder
2 tablespoons milk (I used almond milk)
Splash vanilla
1 ½ cups powdered sugar (add more to taste)
Preheat oven to 350. Cream butter and sugar until light. Add egg and vanilla, and mix well. Mix in baking powder, baking soda, and salt. Slowly mix in the flour in three portions. Dough will be thick. Melt chocolate chips (in a microwave safe bowl, heat on high in microwave for 30 seconds, stir, and heat for additional 15 second increments until melted). Mix directly into dough. Drop measured tablespoon mounds onto baking sheet (with parchment paper or a silicone mat) and bake for 7-8 minutes until cookies appear set. Allow to cool until able to move without breaking. Transfer to wire rack set over wax paper to cool. DO NOT OVERBAKE. These will look like they are not completely done.
In a saucepan, melt butter and mix in the milk and cocoa powder. Whisk until melted. Add a spash (1/2-1 teaspoon) vanilla. Remove from heat and whisk in powdered sugar. Pour icing over cookies and allow to set before serving.
Store at room temperature in an air tight container (you won't need to... at least we didn't).
altered from Cookies & Cups
Cookies
½ cup butter
1/3 cup sugar
1 egg
1 ½ teaspoons vanilla
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 1/3 cup flour
1/2 cup heaping semi-sweet chocolate chips, melted
Icing
½ cup butter
2 tablespoons cocoa powder
2 tablespoons milk (I used almond milk)
Splash vanilla
1 ½ cups powdered sugar (add more to taste)
Preheat oven to 350. Cream butter and sugar until light. Add egg and vanilla, and mix well. Mix in baking powder, baking soda, and salt. Slowly mix in the flour in three portions. Dough will be thick. Melt chocolate chips (in a microwave safe bowl, heat on high in microwave for 30 seconds, stir, and heat for additional 15 second increments until melted). Mix directly into dough. Drop measured tablespoon mounds onto baking sheet (with parchment paper or a silicone mat) and bake for 7-8 minutes until cookies appear set. Allow to cool until able to move without breaking. Transfer to wire rack set over wax paper to cool. DO NOT OVERBAKE. These will look like they are not completely done.
In a saucepan, melt butter and mix in the milk and cocoa powder. Whisk until melted. Add a spash (1/2-1 teaspoon) vanilla. Remove from heat and whisk in powdered sugar. Pour icing over cookies and allow to set before serving.
Store at room temperature in an air tight container (you won't need to... at least we didn't).
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