Texas Sheet Cake Cookies Recipe 445

TEXAS SHEET CAKE COOKIES

Steps:

• Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Let cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, cocoa powder, baking powder, cinnamon, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
• Combine butter and sugar in a bowl and beat using an electric mixer until light and fluffy. Beat in egg and vanilla extract until thoroughly combined. Mix in melted chocolate until thoroughly incorporated. Stir in 1/2 of the dry ingredients, mixing until just combined. Mix in buttermilk. Stir in remaining dry ingredients, mixing until just combined.
• Use a medium cookie scoop to drop rounded balls of dough 1 1/2 inches apart on the prepared baking sheets.
• Bake in the preheated oven until cookies are just set, 8 to 10 minutes. Do not overbake. Remove from the oven and allow cookies to cool slightly on the baking sheets. Do not remove cookies from the baking sheets.
• Combine butter, heavy cream, cocoa powder, vanilla extract, and salt in a saucepan set over low heat. Whisk until butter is melted and frosting is smooth and combined. Mix in powdered sugar 1 cup at a time, whisking thoroughly after each addition. Keep whisking over low heat until frosting is smooth and shiny, 1 to 2 minutes.
• Remove chocolate frosting from heat and immediately pour approx 1 to 2 tablespoons over each cookie while still warm. Use the back of a spoon to gently smooth out frosting as needed. Allow cookies to cool and frosting to set completely before gently removing from the baking sheets.

TEXAS SHEET CAKE COOKIES RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°. Line a baking sheet with parchment paper or silicone mat. 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. Use a tablespoon to drop onto a greased baking sheet. Put into the preheated oven and cook about about 6 to 7 minutes. Don't overcook. They should be dry to the touch on the top, but still moist in the middle. 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. Leave the cookies in the pan and while the cookies are hot, pour icing over cookies and allow icing to set before serving. The cookies get good and chocolately! When the icing is set and the cookies cool, use a spatula to remove the cookies and their icing. *Make sure not to overbake these cookies. The insides will remain soft and dense if baked correctly. *Store at room temperature for up to 3 days.

TINY TEXAS SHEET CAKES

Steps:

• In a large saucepan, bring the butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flour, sugar, baking powder, cinnamon and salt; stir into butter mixture. Add egg and milk; mix well. , Pour into two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely. , In a small microwave-safe bowl, melt butter; add milk and cocoa. Microwave on high for 30 seconds. Whisk in confectioners' sugar and vanilla until smooth. Spread over cakes. Sprinkle with pecans if desired.

CLASSIC TEXAS SHEET CAKE

Steps:

• Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray.
• In large bowl, stir together flour, granulated sugar and salt; set aside.
• In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
• Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
• Pour frosting over hot cake. Cool completely before cutting, about 1 hour.

TEXAS SHEET CAKE COOKIES

Steps:

• Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. For the cookies: Put the chocolate chips in a microwave-safe bowl and microwave at 50 percent power in 15-second intervals, stirring between each, until melted and smooth. Let cool slightly.
• Combine the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl and whisk.
• Combine the butter, granulated sugar and brown sugar in a large bowl and beat with a mixer on medium-high speed until smooth and light, about 2 minutes. Add the egg, vanilla and melted chocolate and beat until well combined, about 30 seconds. With the mixer on low speed, beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture until smooth. Mix in the pecans.
• Drop heaping tablespoonfuls of dough on the baking sheets about 2 inches apart. Bake, rotating the pans halfway through, until the tops of the cookies are puffed and the edges are set, 8 to 10 minutes. (Don't overbake; you want the centers to stay fudgy.) Let cool 5 minutes on the baking sheets, then remove to a rack set over a separate parchment-lined baking sheet.
• For the glaze: Melt the butter in a small saucepan. Remove from the heat and whisk in the milk, cocoa powder and vanilla until smooth. Add the powdered sugar and whisk vigorously until smooth. Spoon the glaze over the cookies, letting it drip down the sides. Let the glaze set, about 1 hour.