We've been doing a bit of baking at my house lately. It is an activity I really enjoy because of my little 6 and 4 year old helpers. My son especially loves to help when we bake. Afterwards the kids sit down at the table with a glass of milk and a cookie or two and enjoy what they helped make. I love this small bit of daily life.
The past few weeks I have made several recipes from the blog Cookies and Cups. The few I've tried are the Banana Blondies, Marshmallow Blondies, Chocolate Sheet Cake Cookies and (my post coming soon) Southern Tea Cakes. All have been delicious. Cookies and Cups is definitely my new favorite blog for baking. I hope you will stop by her blog and say hi to Shelly. Many thanks to her for all these delicious recipes!
Onto this Chocolate Sheet Cake Cookie. One of the best cookies I've ever made. The texture is just heavenly. Next time around I'd like to add a little orange zest to the cookie, or maybe even lemon zest. The glaze on top is also delicious. I realized after the fact that I should have glazed them entirely as I had quite a bit of glaze left over. Don't be afraid to coat them completely like I was.
Chocolate Sheet Cake Cookies
Makes about 24 cookies
- 1/2 cup butter, room temperature
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/3 cup flour
- 1/2 cup semi-sweet chocolate chips, melted
- 1/2 cup butter
- 2 Tbsp cocoa powder
- 3 Tbsp milk
- 2 1/2 cups powdered sugar
- For the cookies: Preheat oven to 350°-f
- Line baking sheet with parchment or silicone mat, set aside.
- In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently.
- Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt.
- Turn mixer to low and slowly add in flour. Dough will be thick.
- In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
- Mix melted chocolate directly into cookie dough until evenly mixed.
- Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!
- Transfer to a wire rack to cool.
- For the icing: In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar.
- Pour icing over cookies and allow icing to set before serving.
- Store at room temperature for up to 3 days.
Recipe from Cookies and Cups. Sharing this recipe at the following fun link parties.