This recipe for homemade Texas Sheet Cake Cookies offers everything you know and love about that deeply chocolate, seriously fudgy cake in handheld form!
Preheat the oven to 375°F and have ready a cookie sheet lined with either parchment paper or a silicone baking mat.
In a medium-sized mixing bowl, whisk together flour, cocoa powder, baking powder, and sea salt. Set aside until ready to use.
Add the butter and chocolate chips to a microwave-safe bowl. Microwave at 30-second increments, stirring after each stint in the microwave until melted. Set aside.
Add the granulated sugar, eggs, and extract to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-high speed, until the mixture has lightened in color and almost doubled in volume. This should take at least 3 minutes.
Stream in the melted butter and chocolate and mix on low to combine.
Add the dry ingredients and mix just until combined. Add the pecans (if using) and mix on low once more. Set the dough aside to rest, about 10-15 minutes.
Scoop heaping tablespoons of the cookie dough on to the cookie sheet, spacing them about 1 ½-2" apart, and press down slightly to flatten. Bake for 8-10 minutes and set aside to cool on the pan.
Once the cookies have completely cooled, add the butter, cocoa, milk, and sea salt to a large saucepan over medium heat and stir. Allow butter to melt, then stir in the powdered sugar, until smooth and add the vanilla.
Have ready a large work surface lined with wax paper. Submerge each cookie into the icing, and using two forks, pick it up and allow all of the excess to drip away. Place on the wax paper and sprinkle with a scant pinch of Kosher salt or a generous pinch of chopped pecans, if desired. Repeat until all the cookies have been dipped.
Allow to set completely (1-4 hours depending on your environment), serve, and enjoy!
The Anthony Kitchen