I am still working through my daughter’s spring break recipes. These Texas sheet cake cookies are way better than they look. The cookie by itself was so good. Then, the cookie gets topped with more chocolate. OMG. It is a chocolate lovers lifeline. If you are feeling down, or need a kick-start, this is your recipe.
My daughter is such a wonderful partner in the kitchen. How often have I said that? My enjoyment of her participation begins before she even gets home from College. Like me, she is planning our menu, our must make when she is home. Like me, the list contains so many more recipes than we can possibly accomplish in the time she is home. She loves the looking and researching different ideas. Whether it is going on Pinterest, Foodgawker, or simply googling a recipe idea, she sends me a google doc with all the potential recipes.
I, then, balance what she wants to make with what I would enjoy. That means, I mostly go with what she wants which I am totally cool with. But, I do have to admit, if I really don’t want to eat one of her recipes, I will say lets look at the other ideas. All in all, it is a pretty good partnership and, what father, would not want to spend time with his amazing daughter?
- 1 stick butter, softened
- ⅓ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1⅓ cup all-purpose flour
- ½ cup semi-sweet chocolate chips, melted
- ½ cup butter
- 2 tablespoon cocoa powder
- 3 tablespoon milk
- 2½ cups powdered sugar
- Preheat oven to 350 degrees.
- In a stand mixer, beat together butter and sugar until smooth.
- Add egg and vanilla and continue to mix on low.
- Add baking powder and salt.
- Add flour in batches. Dough will be thick.
- Meanwhile, melt chocolate chips in a microwave-safe bowl and cook for 30 seconds. Keep melting in increments until melted - stir in between each heating.
- Stir melted chocolate straight into the cookie dough.
- Chill in the fridge for at least 10 minutes allowing the dough to set.
- Scoop the dough using an ice cream scoop and place onto a Silpat-lined baking tray.
- Bake 5-7 minutes, until tops of cookies are just set. Err on the less bake side - do not overbake these! They will still be soft when they come out of the oven.
- Wait a few minutes before transferring to a wax-paper lined baking sheet.
- Arrange cookies so that they are almost touching each other.
- Heat one stick butter, cocoa powder, and milk in a saucepan on medium heat.
- Whisk together until smooth.
- Gradually whisk in the powdered sugar. Stir well.
- Just pour the icing over the top of the cookies. There will be too much icing but go ahead and use it.
- Allow icing to set. Feel free to put in the fridge to help set.
- Serve and enjoy!
Be sure to whip or sift your dry ingredients.
When adding in your butter, make sure that it is good and cold.
When the butter is cut in, little balls form.
Be sure to leave room when the cookies are put on the tray.
The chocolate sauce is deep and rich.
Go ahead. Pour all the chocolate over the baked cookies.
The finished product.