Texas Sheet Cake Cookies
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.
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.
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.
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.