TEXAS SHEET CAKE COOKIES
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.
Provided by Kim
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 1h
Yield 20
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 23.8 g, Cholesterol 31.8 mg, Fat 9.4 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 5.8 g, Sodium 136.7 mg, Sugar 17 g
TEXAS COWBOY COOKIES
My mom clipped this recipe out of a local newspaper a few years ago. I have made them several times since then, especially at Christmas. They are usually the first to disappear from the cookie plate. The recipe has alot of mix-ins and will get hard to stir, I suggest you use a BIG bowl and sturdy wooden spoon. This makes a Texas-size batch!!
Provided by Cyberchef
Categories Drop Cookies
Time 40m
Yield 72 cookies
Number Of Ingredients 13
Steps:
- Mix first five dry ingredients in a bowl and set aside.
- In a BIG bowl, mix butter until creamy, gradually mixing in sugar.
- Add eggs one at a time and mix well.
- Add vanilla and mix well.
- Gradually add flour mixture, stir well.
- Add remaining ingredients one at a time, stirring well. (this is where the stirring starts getting harder).
- Use a medium size cookie scoop and drop rounded balls of dough onto ungreased baking sheets. Flatten slightly.
- Bake at 350 degrees for 17-20 minutes.
- Remove from baking sheet and cool.
- Makes approximately six dozen cookies or you can use a large scoop and make approximately three dozen jumbo cookies.
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