Description
Rich chocolate Texas sheet cake cookies bring classic Southern comfort to your dessert plate. Moist, fudgy cookies with classic chocolate sheet cake flavors offer a delightful twist you’ll savor with every indulgent bite.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup semisweet chocolate chips
Wet Ingredients:
- 1 stick (113 grams) salted butter, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup buttermilk
Sweet and Nuts:
- ⅓ cup granulated sugar
- ⅓ cup packed light brown sugar
- ¾ cup chopped toasted pecans
Frosting Ingredients:
- 6 tablespoons (85 grams) salted butter
- ¼ cup milk
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
Instructions
- Prepare the oven environment by heating to 350˚F (175˚C) and strategically line two baking sheets with parchment paper for optimal cookie placement.
- Create a smooth chocolate base by microwaving chocolate chips at 50% power, stirring every 15 seconds until completely melted and glossy. Allow the chocolate to cool slightly.
- Craft a dry ingredient blend by whisking flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until thoroughly integrated.
- Transform butter and sugars into a light, creamy mixture using an electric mixer, beating on medium-high speed for approximately 2 minutes until the texture becomes smooth and airy.
- Incorporate wet ingredients by adding egg, vanilla extract, and melted chocolate to the butter mixture, blending for 30 seconds until fully combined.
- Gradually merge dry ingredients with the wet mixture, alternating between flour mixture and buttermilk. Mix on low speed until a consistent batter forms, then fold in chopped toasted pecans.
- Distribute cookie dough onto prepared baking sheets, using heaping tablespoons and maintaining a 2-inch spacing between each dollop.
- Bake for 8 to 10 minutes, rotating pans midway through the process. Look for puffed tops and set edges while maintaining a fudgy center. Avoid overbaking. Allow cookies to rest on baking sheets for 5 minutes before transferring to a wire rack.
- Construct a luxurious glaze by melting butter over medium heat, then whisking in milk, cocoa powder, and vanilla extract. Integrate powdered sugar until the mixture achieves a silky-smooth consistency.
- Embellish cookies by generously spooning glaze over each cookie, permitting it to cascade down the sides. Permit the glaze to solidify for approximately 1 hour before serving.
Notes
- Elevate your baking game by selecting premium cocoa powder that delivers intense chocolate richness.
- Keep cookies fresh by storing them in an airtight container at room temperature for 3-4 days.
- Cool cookies completely before adding glaze to prevent messy, runny toppings.
- Achieve a glossy, decadent finish that mirrors classic Texas sheet cake’s signature chocolate coating.
- Parchment paper eliminates sticky situations and simplifies post-baking cleanup.
- Even browning comes from rotating baking sheets midway through the cooking process.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 205 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg