This is the cookie version of the fudgy, chocolaty goodness that is a Texas sheet cake. Make sure to frost these cookies while both the cookies, and the frosting, are still warm–because this frosting sets up quickly! Feel free to top these with either chopped walnuts or pecans, if desired. Store in airtight containers.

Prep: 40 mins
Cook: 20 mins
Total: 1 hr
Servings: 20
Yield: 20 cookies

Ingredients

Cookies:
¼ cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)
1 ⅛ cups all-purpose flour
3 tablespoons unsweetened baking cocoa (such as Ghirardelli®)
1 teaspoon baking powder
1 teaspoon ground cinnamon (Optional)
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
â…“ cup white sugar
1 large egg, room temperature
1 ½ teaspoons vanilla extract
¼ cup buttermilk, at room temperature

Chocolate Frosting:
5 tablespoons unsalted butter
5 tablespoons heavy cream
3 tablespoons unsweetened baking cocoa (such as Ghirardelli®)
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups powdered sugar

Directions

Step 1:
Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Let cool.

Step 2:
Preheat the oven to 350 degrees F (175 degrees C).

Step 3:
Whisk flour, cocoa powder, baking powder, cinnamon, baking soda, and salt together in a bowl until thoroughly combined. Set aside.

Step 4:
Combine butter and sugar in a bowl and beat using an electric mixer until light and fluffy. Beat in egg and vanilla extract until thoroughly combined. Mix in melted chocolate until thoroughly incorporated. Stir in 1/2 of the dry ingredients, mixing until just combined. Mix in buttermilk. Stir in remaining dry ingredients, mixing until just combined.

Step 5:
Use a medium cookie scoop to drop rounded balls of dough 1 1/2 inches apart on the prepared baking sheets.\

Step 6:
Bake in the preheated oven until cookies are just set, 8 to 10 minutes. Do not overbake. Remove from the oven and allow cookies to cool slightly on the baking sheets. Do not remove cookies from the baking sheets.

Step 7:
Combine butter, heavy cream, cocoa powder, vanilla extract, and salt in a saucepan set over low heat. Whisk until butter is melted and frosting is smooth and combined. Mix in powdered sugar 1 cup at a time, whisking thoroughly after each addition. Keep whisking over low heat until frosting is smooth and shiny, 1 to 2 minutes.

Step 8:
Remove chocolate frosting from heat and immediately pour approx 1 to 2 tablespoons over each cookie while still warm. Use the back of a spoon to gently smooth out frosting as needed. Allow cookies to cool and frosting to set completely before gently removing from the baking sheets.

Cook’s Notes:

It’s very important not to overbake these cookies. They will dry out with even an additional minute in the oven. Remove immediately from the oven when the tops of the cookies feel set, and do not remove them from the baking sheets. Baking time will differ depending on the size of cookies you make.

Tips
The frosting can be reheated if it begins to set up too quickly. Simply place back on to low heat, and whisk until it is a pourable consistency again. Additional heavy cream may be added to the frosting as well–but too much cream will interfere with the frosting’s ability to harden, so don’t overdo it.

Tips
Adding 1/4 teaspoon of salt to the frosting gives it a slightly more salted-chocolate flavor, which I like. If you don’t like that flavor, either leave the salt out, or add just a pinch, according to your tastes.

Nutrition Facts

Per Serving:
180 calories; protein 1.7g; carbohydrates 23.8g; fat 9.4g; cholesterol 31.8mg; sodium 136.7mg.