Best Chocolate Lace Cookies Recipes

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 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.

FLORENTINES - CHOCOLATE ALMOND LACE COOKIES

Steps:

• Preheat oven to 325°F and line cookie sheets with aluminum foil.
• Cream the butter and sugar.
• Stir in the corn syrup and vanilla.
• Stir in the flour, salt, baking powder and cinnamon; add to the creamed mixture alternately with the milk.
• Blend until smooth and stir in the almonds. Drop by heaping MEASURING teaspoonfuls onto the foil-lined cookie sheets - 3 inches apart.
• Bake for 10 minutes until the edges are browned.
• Let cool completely on the foil.
• Then peel away the foil.
• Melt the oil and chocolate (of your choice).
• You can brush the bottom of each cookie with the chocolate or you can sandwich two cookies together.
• Place in a tightly covered container, but do not refrigerate.
• Place waxed paper between layers of Florentines.

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 MACADAMIA LACE COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Line baking sheets with Silpat (silicon mats) (minimum of 2) or parchment paper
• 2. In a small saucepan over medium-low heat, melt the butter and chocolate, scrape vanilla bean in so it will infuse, cook stirring with rubber spatula frequently for about 5 minutes.
• 3. Pour butter mixture into small bowl and let cool slightly.
• 4. In a large bowl, combine chopped nuts, sugar, egg, and salt until blended. Fold in butter, chocolate, vanilla mixture and combine all until well blended.
• 5. Drop the batter by tablespoons about 3" apart. Bake 6 -8 minutes. You know they're done when the cookies are bubbling and completely flat.
• 6. Let cool on the Silpat or parchment paper. If you need the cookie sheet to complete the cookies, let cool on Silpat or parchment paper for about 5-10 minutes, then VERY CAREFULLY transfer them to a wire rack, preferably with a hard flat spatula or large scraper. Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.

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.

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.

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)

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.

CARAMEL LACE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F.
• Grease baking sheets.
• Combine 1/4 butter flavor Crisco stick, corn syrup, brown sugar and vanilla in large bowl.
• Beat at medium speed until well blended.
• Combine flour and salt.
• Mix into creamed mixture at low speed until blended.
• Stir in chocolate chips and nuts.
• Drop teaspoonfuls of dough 4-inches apart onto baking sheets.
• Bake one baking sheet at a time at 375° for 5 minutes or until edges are golden brown.
• Do not overbake.
• Cool 2 minutes on baking sheets.
• Lift each cookie edge with spatula.
• Grasp cookie edge gently and lightly pinch or flute the edge, bringing it up to the center.
• Work around each cookie until completely fluted.
• Remove to cooling rack.

CHOCOLATE-COCONUT LACE COOKIES

Steps:

• Arrange oven racks in top and bottom thirds of oven. Preheat oven to 375 degrees F. Line 2 large cookie sheets with parchment paper. In food processor with knife blade attached, pulse oats and cashews just until finely chopped. Transfer to large bowl. To food processor bowl, add shredded coconut. Pulse until finely chopped; set aside. To bowl with oats, add flour, sugar, cinnamon, baking powder, and salt; whisk to combine. With mixer on low speed, beat butter, cream, corn syrup, and vanilla until well combined. In batches, add flour mixture to butter mixture, beating well between additions. Stir in coconut. Using measuring teaspoon, drop level spoonfuls of batter onto prepared cookie sheets, spacing 3 inches apart. Bake 7 to 8 minutes or until golden brown, switching racks halfway through. Slide cookies, still on parchment, onto wire racks to cool. Repeat with remaining dough and cooled, newly lined cookie sheets. Use melted dark chocolate to cover half of each cookie top. Refrigerate until chocolate sets. To make ahead, store cookies without chocolate in airtight container at room temperature up to 1 week or in freezer up to 1 month. Cover with chocolate and refrigerate for up to 1 day.

GERMAN CHOCOLATE LACE COOKIES

Steps:

• Preheat the oven to 350°. Line baking sheets with parchment paper.
• Melt chocolate with milk over medium heat and stir until smooth.
• In a bowl, blend on high the butter and brown sugar until fluffy. Beat in chocolate mix and vanilla. On low speed, beat in flour and baking soda. Stir in oats, coconut and pecans.
• Drop be spoonfuls on baking sheets and bake about 10 minutes (should appear "lacy").
• Let cool by lifting parchment paper off of baking sheets and sift powdered sugar over cookies.
• Melt milk chocolate chips in microwave spread over one side of a cookie and place another on top, creating sandwiches.
• Melt in a saucepan the German chocolate and oil and using a fork, drizzle glaze over cookies and let stand until everything is set.

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.