OK, look at those. Take a nice long look at how the icing is tall on top of the soft and dense looking chocolate cookie. See those teeth marks? I almost had to call for help in not finishing off these AMAZING Mayan Chocolate Sheet Cake Cookies. All for the sake of testing. The things I do for all of you… I’m telling you you are in for a treat, and a nice surprise with these ones.
This recipe is a version of the standard Texas Sheet Cake, powdered sugar, butter icing and all. But in my version, I work these into cookie form with a twist. I add cinnamon for a flavorful spice nuance and cayenne for that added bite. It’s surprisingly good and catches you a little off guard at first. What is that? A scintillating twist of heat mixed with chocolate icing then the soft, delicious cookie itself. Wow.
Take note, roll up your sleeves and bust out that apron. Let’s make some magic!
OK, one more peek before we get started. Got that visual? Mmmmm look how that chocolate icing drapes over that soft chocolate cookie. A thing of beauty, no?
Let’s start off by preheating the oven to 350°. Line baking sheets with parchment or silicone mat, set aside. Oh, and these even have melted semi-sweet chocolate mixed right into the batter. Have I mentioned that yet?!
The cookie batter is a snap to make and nice and thick. In a mixer bowl, beat butter and sugar together until light, scraping sides frequently. Add in egg and vanilla and continue mixing until incorporated.
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.