Mayan Chocolate Sheet Cake Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Cayenne, powder
  • 1/2 tsp Cinnamon
  • 2 tbsp Cocoa powder
  • 1 1/3 cup Flour
  • 1/3 cup Granulated sugar
  • 2 1/2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1/2 cup Semi-sweet chocolate chips
  • 1 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 3 tbsp Milk

Found on keviniscooking.com

Description

Ingredients

• ½ cup butter
• ⅓ cup granulated sugar
• 1 egg
• 1 tsp vanilla
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon
• ½ tsp cayenne powder
• 1⅓ cup flour
• ½ cup semi-sweet chocolate chips
• ½ cup butter
• 2 Tbsp cocoa powder
• 3 Tbsp milk
• 2½ cups powdered sugar

Directions

• Preheat oven to 350°. Line baking sheet with parchment or silicone mat, set aside.
• In bowl mix 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.
• In a bowl sift together the flour, baking powder, salt, cinnamon and cayenne powder. Turn mixer to low and slowly add in dry ingredients.
• Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. Dont over bake these or they will be hard. You just want a firm dense center.
• In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisk until blended. Remove from heat and whisk with powdered sugar. Pour icing over cookies and allow icing to set OR I drizzle it with the whisk over the cookies as this sets up fairly quickly.