Ingredients:
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 cup chopped pecans
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup brewed coffee, cooled
- For the Icing:
- 1/2 cup unsalted butter
- 1/4 cup cocoa powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions:
Warm the oven up to 350F 175C and put parchment paper on baking sheets
Put the butter, white sugar, and brown sugar in a large bowl and cream them together until they are light and fluffy
Adding the eggs one at a time and mixing them in is the next step
Mix the cocoa powder, baking powder, baking soda, and salt in a different bowl using a whisk
Slowly add the dry ingredients to the butter mixture, mixing them in with the buttermilk every so often
Dont mix any further than that
Add the chopped pecans and semisweet chocolate chips and mix them in
Mix in the coffee that has been brewed and let it cool
Do this until the batter is smooth
Place spoonfuls of batter on the baking sheets that have been prepared, leaving a couple of inches between each one
After the oven is hot, bake the cookies for 10 to 12 minutes, or until they are set
Get the icing ready while the cookies are baking
Melt the butter over medium-low heat in a saucepan
Mix the milk and cocoa powder in, then bring the whole thing to a boil
After taking it off the heat, add the powdered sugar and vanilla extract and mix them in with a whisk until the icing is smooth
After baking, let the cookies cool for a few minutes on the baking sheets
Then, move them to a wire rack to cool completely
While the cookies are still warm, put a lot of icing on top of each one
Before you serve, let the icing set
Have fun with these tasty Texas Sheet Cake Cookies

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