Description
Discover the ultimate recipe for Texas Sheet Cake Cookies! Rich chocolate flavor, easy-to-make glaze, and perfect for your holiday baking
Ingredients
Scale
For the Cookies:
- 1/2 cup semisweet chocolate chips
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1 stick (1/2 cup) salted butter, at room temperature
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/3 cup buttermilk
- 3/4 cup chopped toasted pecans (optional)
For the Glaze:
- 6 tbsp salted butter
- 1/4 cup milk
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 2 cups powdered sugar, sifted
Instructions
- Preheat the Oven: Preheat to 350°F (175°C). Line two baking sheets with parchment paper.
- Melt Chocolate Chips: Microwave semisweet chocolate chips in 15-second intervals at 50% power, stirring between each, until smooth. Let cool slightly.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, beat butter, granulated sugar, and brown sugar with a mixer on medium-high speed until smooth and light, about 2 minutes.
- Incorporate Wet Ingredients: Add egg, vanilla extract, and melted chocolate to the butter mixture. Beat until combined.
- Combine Mixtures: Gradually mix in half the dry ingredients, then the buttermilk, and finally the remaining dry ingredients until smooth. Fold in chopped pecans if using.
- Shape and Bake: Drop heaping tablespoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 8–10 minutes, rotating pans halfway through. Let cookies cool on the sheets for 5 minutes, then transfer to a wire rack.
- Prepare the Glaze: Melt butter in a small saucepan. Remove from heat and whisk in milk, cocoa powder, and vanilla. Gradually add powdered sugar, whisking until smooth.
- Glaze the Cookies: Place the cooled cookies on a wire rack over parchment paper. Spoon glaze over the cookies, letting it drip down the sides. Allow glaze to set for about 1 hour before serving.
Notes
- Don’t Overbake: Keep the centers soft and fudgy by avoiding overbaking.
- Make Ahead: Bake the cookies unglazed and freeze them for up to 30 days. Glaze them after thawing.
- Customize Toppings: Swap pecans for walnuts, sprinkles, or even crushed candy canes for a festive twist.
- Room Temperature Ingredients: Ensure butter and egg are at room temperature for a smooth dough.
- Storage: Store glazed cookies in an airtight container for up to 3 days at room temperature or a week in the refrigerator.
- Prep Time: 20minutes
- Cook Time: 10minutes