Description
These rich, fudgy cookies are everything you love about Texas sheet cake in a handheld form. Soft, chocolatey centers topped with a glossy cocoa glaze make them an instant favorite for any occasion.
Ingredients
- All-Purpose Flour: 1 ⅓ cups
- Granulated Sugar: 1 cup
- Unsweetened Cocoa Powder: ⅓ cup
- Baking Powder: ½ teaspoon
- Salt: ¼ teaspoon
- Butter: ½ cup (1 stick), melted
- Eggs: 2 large
- Vanilla Extract: 1 teaspoon
- Milk: ¼ cup
- Butter (for glaze): ½ cup
- Unsweetened Cocoa Powder (for glaze): 3 tablespoons
- Milk (for glaze): 3 tablespoons
- Powdered Sugar: 2 cups
- Vanilla Extract (for glaze): ½ teaspoon
- Salt (for glaze): Pinch
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine Ingredients: In a large bowl, whisk flour, sugar, cocoa powder, baking powder, and salt. In a separate bowl, mix melted butter, eggs, vanilla, and milk. Combine wet and dry ingredients.
- Prepare Your Cooking Vessel: Scoop dough onto the baking sheet, spacing 2 inches apart.
- Assemble the Dish: Flatten dough mounds slightly with a spoon.
- Cook to Perfection: Bake 8–10 minutes until edges are set. Cool on sheet for 5 minutes, then transfer to a rack.
- Finishing Touches: For glaze, melt butter in a saucepan. Add cocoa and milk. Remove from heat and whisk in powdered sugar, vanilla, and salt. Spoon glaze over warm cookies.
- Serve and Enjoy: Let glaze set before serving. Store in an airtight container.
Notes
- Use parchment paper to prevent sticking and for easy cleanup.
- Glaze cookies while slightly warm for best absorption.
- Chill dough if too sticky before baking.