Chocolate Lace Cookies Recipes

LACE COOKIES

Steps:

• Preheat oven to 350°F.
• Melt butter in a small saucepan over low heat. Set aside to cool.
• In a large mixing bowl, combine the oats, brown sugar, granulated sugar, flour, and salt.
• Add the melted butter, eggs, and vanilla to the dry ingredients. Mix until blended thoroughly.
• On four clean sheet pans covered in parchment paper or silicone mats, drop rounded tablespoons of batter about 2 inches away from each other. You should have 8-10 mounds on each pan.
• Bake for about 8-10 minutes, or until the cookies have spread flat and are a deep golden-brown color. Remove from the oven and cool completely on the pan.
• Using an offset spatula, gently remove each cookie and place on a serving tray.
• Repeat steps 5-7 for the remaining batter.
• If using, decorate the cookies with melted chocolate, making sandwiches or drizzling the chocolate on top. Let cool and harden completely before serving.

CHOCOLATE LACE SANDWICH COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats or aluminum foil, shiny side down.
• Beat melted butter, white sugar, and brown sugar together using an electric mixer in a large bowl. Add eggs one at a time, beating after each addition. Beat in vanilla extract. Stir oats, pecans, and baking powder into the batter.
• Drop batter onto the prepared sheets, 1 teaspoon at a time, spaced 3 inches apart; batter will spread out very thinly while baking.
• Bake in the preheated oven, watching very carefully, until edges just start to brown, 6 to 8 minutes. Keep cookies on the baking sheets; they will finish baking as they cool and harden. Cool completely before removing from the baking sheets, at least 10 minutes.
• Choose 2 cookies that are the same size. Spread chocolate-hazelnut spread very thinly on 1 cookie and sandwich the other on top. Continue until all the cookies are paired and filled.

CHOCOLATE LACE COOKIES

Steps:

• Preheat oven to 350°. In a saucepan, combine brown sugar, butter and milk. Cook and stir over medium heat 3-4 minutes or until slightly thickened. Stir in pecans, flour and vanilla. Drop by 1/2 teaspoonfuls 3 in. apart onto foil-lined baking sheets. Bake 5-7 minutes or until golden brown and lacy. Cool completely before carefully removing from foil., In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on bottoms of half the cookies; cover with remaining cookies. Refrigerate 10 minutes or until set. Store between pieces of waxed paper in an airtight container.

CHOCOLATE AND COCONUT LACE COOKIES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
• In a large bowl, mix together the sugar, coconut, melted butter, flour, vanilla, and salt.
• Using a 1/2-ounce cookie scoop or a tablespoon, scoop 6 balls of dough, 3 to 4 inches apart, on each baking sheet. Lightly flatten the tops of the dough. Cook until golden, 8 to 10 minutes. Allow the cookies to cool on the parchment paper, about 15 minutes.
• Place the chocolate in a bowl and place over a pan of barely simmering water. Stir until the chocolate has melted. Using a fork, drizzle the tops of the cookies with the melted chocolate. Freeze the cookies until the chocolate has set, about 5 minutes. Remove the cookies from the freezer and store in an airtight container at room temperature.
• Cook's Note: If the cookies have baked into one another, use a knife or metal spatula to separate the cookies then allow to cool.

CHOCOLATE DRIZZLED OATMEAL LACE COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
• In 1-quart saucepan, heat butter and brown sugar over medium-low heat 3 to 5 minutes, stirring constantly, until butter is melted and mixture is stirred smooth.
• Transfer mixture to medium bowl. Stir in oats, almonds, flour, salt and vanilla. Cool 5 minutes; stir in egg white until well mixed.
• Drop mixture by level tablespoonsful onto cookie sheet, spacing about 2 1/2 inches apart. Spray back of clean spoon with cooking spray, and press back of spoon to spread each mound into 2 1/2-inch circle, respraying as necessary to prevent sticking.
• Bake 9 to 11 minutes or until deep golden brown and crisp around edges. Cool on cookie sheet until firm, about 3 minutes. Carefully remove with thin metal spatula; transfer to cooling rack to cool completely. Repeat for remaining cookies.
• In small microwavable bowl, microwave chocolate chips 45 to 60 seconds, stirring every 15 seconds, until melted and stirred smooth. Transfer to small resealable food-storage plastic bag; cut off small corner of bag. Drizzle lightly on top of cookies; cool about 1 hour or until chocolate is set. Store in sealed container at room temperature.

CHOCOLATE LACE COOKIES

Steps:

• Preheat oven to 350 degrees.
• Melt butter in large microwave-safe bowl.
• Add sugar and mix thoroughly.
• Add cocoa powder, baking soda, salt and vanilla. Mix until smooth.
• Add eggs and mix until smooth.
• Stir in flour, nuts and chips. (If using electric mixer, use low speed.).
• Place 12 SMALL rounded teaspoons of dough on well-greased baking sheet, spread as far apart as possible. They flatten during baking. If too large, they run together.
• Bake at 350 degrees for 11 minutes.
• Cool on baking sheet for 2 minutes, then remove to wire rack to completely cool.
• Multiple cookie sheets cuts down waiting between batches.

CHOCOLATE LACE SANDWICH COOKIES

Steps:

• Preheat oven to 325 degrees with rack in middle of the oven.
• In a medium bowl, mix oats, sugar and melted butter together with a wooden spoon. Stir in egg until well blended, then add vanilla and orange juice. Add flour and salt and stir to mix. Batter will be somewhat thick.
• On a lined baking sheet, drop batter by half-teaspoonfuls at least 2 inches apart and up to 12 cookies per sheet pan. Bake until golden brown, 8-10 minutes. Keep an eye on these, they will go from golden brown to burnt very quickly.
• Cool cookies on baking sheet just until they hold their shape, about 2 minutes. Dont let completely cool or they will be difficult to remove. With a thin spatula, transfer them to a cool rack and let cool completely.
• Melt chocolate in a microwave safe bowl for 30 seconds at a time stirring until melted. Spread a thin layer of chocolate on a cookie and top with another cookie. Let chocolate harden about 2 hours before storing.

GRAMMIE'S CHOCOLATE CHIP LACE COOKIES

Steps:

• Cream butter and sugar together in mixer. Add eggs and vanilla. Mix flour, baking soda and salt. Mix only until blended. Don't overbeat. Add choc bits, almonds, oatmeal and grapenuts. Drop rounded teaspoons of dough onto parchmet paper lined baking sheets leaving 2" on all sides. Cookies will spread. Bake at 350 12 to 15 minutes until golden brown. (See Instructions above)

CHOCOLATE COOKIES

Steps:

• In a large bowl, sift together flour, cocoa, salt, and cinnamon. Set mixture aside.
• Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs and vanilla.
• Add flour mixture; mix on low speed until thoroughly combined. Divide dough in half; wrap in plastic. Chill at least 1 hour.
• Heat oven to 350 degrees. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake for 8 to 10 minutes, until crisp but not darkened. Cool on wire racks; decorate as desired.

LACE COOKIES WITH CHOCOLATE MIDDLES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the oats, flour and salt; gradually add to creamed mixture and mix well., Drop by 1-1/2-inch scoops 4 inches apart onto parchment paper-lined baking sheets. , Bake at 350° for 8-10 minutes or until golden brown. Cool completely on pans before carefully removing to wire racks., Spread melted chocolate on the bottoms of half of the cookies; top with remaining cookies. Store in an airtight container.