These were probably one of the most popular Monday cookies I've made. Word spread of them quickly, even without Facebook, and people were showing up for them - I was nearly out of them by 11:00 AM. I also had a bunch of people asking for the recipe, which usually doesn't happen. I take all of this to mean that this is an excellent, wonderful recipe that must be added to the repertoire.
It's a take on a Texas Sheet Cake, which is basically a really big chocolate sheet cake with a chocolate-powdered-sugar icing on top. These cookies are soft, brownie-like cookies covered in the same icing as the cake, just poured on top. Some heathens add nuts to their texas sheet cake. I am not one of them. These were pretty easy to make. My oven has a tendency to overcook things, so I had to extra-under-bake the cookies to make sure they turned out right. I cooked them for 6 1/2 minutes and they turned out perfectly. You just have to guess. And I easily doubled it for about 5 dozen cookies and life was happy.
Texas Sheet Cake Cookies
Cookies & Cups
1/2 cup butter, room temperature
1/3 cup granulated sugar
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups flour
1/2 cup semisweet chocolate chips, melted
1/2 cup butter
2 tablespoons cocoa powder
3 tablespoons milk
2 1/2 cups powdered sugar
Preheat oven to 350°. Line baking sheet with parchment or silicone mat, set aside.
In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently. Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt. Turn mixer to low and slowly add in flour. Dough will be thick.
In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
Mix melted chocolate directly into cookie dough until evenly mixed.
Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!
Transfer to a wire rack to cool.
For the icing: In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar. Pour icing over cookies and allow icing to set before serving.
Yield: 2 dozen
Tips: Make sure not to overbake these cookies. The insides will remain soft and dense if baked correctly.