I’ve always feared I would accidentally bake a strand of hair into a batch of cookies. I try to put my hair up when I bake, but I have shorter layers and sometimes they won’t stay put. Well, it happened. And I was sitting right across from the person while he ate it. I saw him take a bite and then show the guy next to him the cookie. I figured he was just saying it was good, but then he looked at me and showed the strand of hair poking out of the cookie.
Mortified. I was absolutely mortified. I tried to make him take a different cookie, but he just shrugged nonchalantly and said, “It’s just hair.” If that were me, I would have chucked the cookie across the room. Thankfully, he wasn’t me.
Anyhoo, despite at least one (I hope only one…) cookie being marred by my hair, these really are delicious cookies! As the name suggests, it’s basically cake in cookie-form. It’s portable cake. And that, my lovelies, is a beautiful thing.
They are also ridiculously easy to make. The batter comes together in minutes and is really easy to handle when you’re measuring out your 1 tbsp clumps. Then, after they bake and are cooled, you make this equally ridiculously easy icing that you literally just pour over everything.
These cookies. They’re so low maintenance.
Texas Sheet Cake Cookies
For the cookies:
1/2 cup butter, room temperature
1/3 cup sugar
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1 1/3 cup flour
1/2 cup semi-sweet chocolate chips, melted
For the icing:
1/2 cup of butter
2 tbsp cocoa powder
3 tbsp milk
2 1/2 cups powdered sugar
Preheat the oven to 350 degrees.
Cream together the butter and sugar. Mix in the egg and vanilla, making sure to scrape down the sides of the bowl frequently. Mix in the salt and baking powder. Slowly mix in the flour.
Using a microwave safe bowl, heat the chocolate chips in 30 second increments until melted. Add to the dough and mix just until combined.
Drop tablespoon measured mounds of dough onto a prepared baking sheet. Bake for 6-7 minutes, just until the edges are set and the tops no longer look wet. It really important not to over bake these, so watch them carefully in that last minute.
Let cool on a wire rack.
Next, let’s make the icing. In a medium sized sauce pan, melt the butter with the cocoa powder and milk. Once melted, remove from heat and mix in the powdered sugar. Pour over the cookies (either on a baking sheet or on the cooling rack with something beneath it), making sure they’re all coated.
Let the icing set and then remove the cookies to a container.
Source: Cookies and Cups