You are about to read about an amazing cookie: The Texas Sheet Cake Cookie!
Can this be true?
That was my question when I saw this recipe over at Cookies and Cups. http://cookiesandcups.com/texas-sheet-cake-cookies/
The Chocolate Texas Sheet Cake might be the best cake on the planet. It’s hard to say 100% because I love all cake. But there is something about butter, sugar and cocoa that just makes me want to sing … Hallelujah!!
What makes that cake so amazing is the perfect balance of chocolate. Not too much…not to little…but just right! Kinda like Goldilocks and the three bears, the chocolate sheet cake is just right.
Needless to say, I had my doubts this could be recreated in a cookie. But, OMG! This cookie is perfect. It has the same wonderful balance of chocolate as the cake.
The only thing I did different than the original recipe was use milk chocolate chips vs. semi sweet, because I heart milk chocolate. The original icing recipe was for a double batch of cookies, so I cut it down here.
- 1/2 cup butter, room temp (never use margarine when it calls for butter, especially in a sheet cake!)
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup milk chocolate chips, melted*
- 1/4 cup butter
- 1 tablespoons cocoa
- 1 1/2 tablespoons milk
- 1 1/4 cup powder sugar
- Turn oven to 350. Line baking sheets with parchment paper.
- Mix together butter and sugar.
- Mix in egg and beat.
- Mix in vanilla.
- Mix together dry ingredients in a separate bowl.
- Place half of the dry mixture into the wet mixture and mix well.
- Place the other half of dry mixture and mix. Batter will be thick!
- Put chocolate chips into a DRY microwave safe bowl. Microwave for 30 seconds then mix. Make sure your utensils are also dry. Do 30 more seconds and mix well.
- Pour melted chocolate into mixture and mix until well blended.
- Drop cookies by the teaspoon onto baking sheet. They don’t have to be perfect. (If you don’t use parchment paper, do not grease.)
- Bake 6-8 minutes. Don’t over-cook. Take out as soon as they start to set up.
- Icing – Melt butter in saucepan with cocoa and milk. Use whisk to get it mixed well. Remove from stove and whisk in powdered sugar.
- Frost cookies shortly after they come out of the oven.
- Let them cool and set up.
Picture 1 is the consistency of the dough. Picture 2 is before baking. Picture 3 is after they come out of the oven. Note they are just setting up and don’t look doughy when you pull them out. Picture 4 shows a completed cookie.
The cookie is good but the magic happens in the sauce.
This is so good your kids will want to lick the bowl. Do not deny them this pleasure.
Bite size cake… in a cookie! How much better can it get? My hips are not happy about this, but the rest of me is.