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Fudgy Texas Cake Cookies

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PREP TIME
40 min
COOKING TIME
20 min
TOTAL TIME
60 min
SERVINGS
20 servings
Dessert Southwestern
Fudgy Texas Cake Cookies
Ingredients
  • 1/4 cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)
  • 1 1/8 cups all-purpose flour
  • 3 tablespoons unsweetened baking cocoa (such as Ghirardelli®)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/3 cup white sugar
  • 1 large egg, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup buttermilk, at room temperature
  • 5 tablespoons unsalted butter
  • 5 tablespoons heavy cream
  • 3 tablespoons unsweetened baking cocoa (such as Ghirardelli®)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups powdered sugar
Instructions
1
Place chocolate chips at the top of a double boiler over gently simmering water, stirring constantly to prevent scorching, until the chocolate has fully melted and reached a smooth consistency, approximately 5 minutes. Allow it to cool slightly.
2
Preheat the oven to a moderate temperature of 350 degrees Fahrenheit (175 degrees Celsius).
3
Combine dry ingredients such as flour, cocoa powder, baking powder, cinnamon, baking soda, and salt in a bowl until they are well mixed together. Set the mixture aside.
4
In another bowl, use an electric mixer to cream together butter and sugar until they form a light and fluffy mixture. Add the egg and vanilla extract to this mixture, blending until everything is fully incorporated. Then, incorporate the melted chocolate into the mixture and blend just until combined. Gradually add half of the dry ingredients, mixing until they are just combined with the wet mixture. Add buttermilk to this mixture and blend until everything is fully incorporated.
5
Use a medium-sized cookie scoop to drop rounded balls of dough onto the prepared baking sheets, leaving about 1.5 inches of space between each cookie.
6
Bake the cookies in the preheated oven until they are just set, taking around 8 to 10 minutes. Avoid overbaking the cookies as they should still be slightly soft in the middle.
7
Remove the cookies from the oven and allow them to cool slightly on the baking sheets. Do not remove the cookies from the baking sheets at this stage.
8
Combine butter, heavy cream, cocoa powder, vanilla extract, and salt in a saucepan set over low heat. Whisk the mixture constantly until the butter has melted and the frosting is smooth and well combined.
9
Gradually add powdered sugar to this mixture, whisking thoroughly after each addition. Continue whisking over low heat until the frosting is smooth and shiny, taking about 1 to 2 minutes.
10
Remove the chocolate frosting from heat immediately and pour approximately 1 to 2 tablespoons of it over each cookie while still warm. Use the back of a spoon to gently smooth out any excess frosting as needed. Allow the cookies and frosting to cool completely before gently removing them from the baking sheets.