Desserts Cookies International Cookie Recipes American Cookie Recipes Texas Sheet Cake Cookies 3.0 (8) 7 Reviews 2 Photos This is the cookie version of the fudgy, chocolaty goodness that is a Texas sheet cake. Make sure to frost these cookies while both the cookies, and the frosting, are still warm — because this frosting sets up quickly! Feel free to top these with either chopped walnuts or pecans, if desired. Store in airtight containers. Submitted by Kim Updated on August 11, 2024 Save Rate Print Share Close Add Photo Prep Time: 40 mins Cook Time: 20 mins Total Time: 1 hr Servings: 20 Yield: 20 cookies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 20 servings Cookies: ¼ cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao) 1 ⅛ cups all-purpose flour 3 tablespoons unsweetened baking cocoa (such as Ghirardelli®) 1 teaspoon baking powder 1 teaspoon ground cinnamon (Optional) ¼ teaspoon baking soda ½ teaspoon salt ½ cup unsalted butter, softened ⅓ cup white sugar 1 large egg, room temperature 1 ½ teaspoons vanilla extract ¼ cup buttermilk, at room temperature Chocolate Frosting: 5 tablespoons unsalted butter 5 tablespoons heavy cream 3 tablespoons unsweetened baking cocoa (such as Ghirardelli®) 1 teaspoon vanilla extract ¼ teaspoon salt 2 cups powdered sugar Directions 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. Cook’s Note It's very important not to overbake these cookies. They will dry out with even an additional minute in the oven. Remove immediately from the oven when the tops of the cookies feel set, and do not remove them from the baking sheets. Baking time will differ depending on the size of cookies you make.The frosting can be reheated if it begins to set up too quickly. Simply place back on low heat, and whisk until it is a pourable consistency again. Additional heavy cream may be added to the frosting as well, but too much cream will interfere with the frosting's ability to harden, so don't overdo it.Adding 1/4 teaspoon of salt to the frosting gives it a slightly more salted-chocolate flavor, which I like. If you don't like that flavor, either leave the salt out, or add just a pinch, according to your taste. I Made It Print Nutrition Facts (per serving) 180 Calories 9g Fat 24g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 180 % Daily Value * Total Fat 9g 12% Saturated Fat 6g 29% Cholesterol 32mg 11% Sodium 137mg 6% Total Carbohydrate 24g 9% Dietary Fiber 1g 3% Total Sugars 17g Protein 2g 3% Calcium 27mg 2% Iron 1mg 4% Potassium 53mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.