Texas Sheet Cake Cookies

1 cup butter, room temperature

2/3 cup granulated sugar

2 eggs

2 tsp vanilla

2 tsp baking powder

1 tsp salt

2 2/3 cup flour

1 cup semi-sweet chocolate chips, melted

Icing

3/4 cup butter

3 Tbsp cocoa powder

4½ Tbsp milk

3 3/4 cups powdered sugar

Preheat oven to 350°.  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 eggs 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.

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.

Notes

store at room temperature for up to 3 days.

*Make sure not to over bake these cookies. The insides will remain soft and dense if baked correctly.

This recipe can be found here.