Bonus day! 12 days of cookies wasn't enough for me, so I decided to do a bakers dozen with these Chocolate Lace Cookies. This is the recipe I tried for the first time this year and let me tell you... I am so happy I did, because they are delish! The recipe I used is from Sally's Baking Addiction and it was spot on. Everything turned out great after a little trial and error on my part (I will explain in detail below) So, let's jump right in shall we?
Lace Cookie Ingredients
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1/2 cup - Unsalted Butter (one stick)
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2/3 cup - Brown Sugar
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3/4 cup - Almond Flour
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1/4 tsp - Salt
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1 tbsp - Milk
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1 tsp - Vanilla Extract
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1 cup - Semi-Sweet Chocolate Chips
Pre-heat your oven to 350° and measure the dry ingredients, almond flour, salt, and brown sugar, then set aside. Now fully melt one stick of unsalted butter in a medium sauce pan over medium heat. Once the butter is melted, add in the flour, brown sugar, salt and milk. Whisk this all together until well combined and continue to cook until sugar is completely dissolved. This takes 3-5 minutes.
After the sugar is completely dissolved, remove pan from heat and stir in the vanilla extract. Let the dough sit for about 10 minutes to cool and thicken. While dough is cooling, line two baking sheets with parchment paper or silicone mats. I personally love silicone mats! Nothing sticks to them, they are so easy to clean and I'm saving money not using parchment paper and having to toss it when I'm done, because silicone mats are reusable.
Alright, this is where I had my trial and error moment. I had to play with the amounts of dough I used and the baking time. My first batch, I used too much dough and they all ended up coming together into one large cookie that wasn't quite all the way cooked. Lace cookies spread you guys, like, really spread. The next batch turned out better, I used less dough, but they were still a little underdone. I was really afraid to overcook them. So here is what ended up working for me... I dropped half a teaspoon of the dough onto my baking sheet three inches apart and added them to the oven. They baked for 6-8 minutes, closer to 8 in my oven but keep a close eye on them, because everyone's oven does different things. At about 3 minutes they start to spread and bubble, which is really fun to watch! The cookies get very thin and continue to bubble. Once you notice the edges are golden brown, remove the baking sheet from your oven and let them cool for at least 5 minutes before trying to remove them from the sheet.
After 5 minutes of cooling, the cookies are ready to be taken off the cookie sheets. Trasfer them to a cooling rack and continue to cool. The cookies will become more crispy, almost like toffee, as they cool. The last step is optional, but I highly recommend it, because chocolate is life. Place chocolate chips in a microwave safe bowl and add to microwave. Cook for about 45 seconds and stir. The chocolate chips should be melted in that amount of time, but if they aren't, just add them back to the microwave and cook in 15 second intervals, stirring in between each cycle, until the chocolate is very smooth. Now, dollop about 1/2 teaspoon of chocolate onto a cookie, then place another cookie on top to create a little chocolate lace cookie sandwich. Press the cookies together until the chocolate spreads to the edge, this will ensure you get a bit of chocolate in every bite. Again, you will set these on a cooling rack until chocolate hardens.
Lace cookies are beautiful, delicious and also gluten and egg free. So, if you have a friend or family member that can't enjoy all the other cookies you are baking this year, find peace in knowing they can at least enjoy this very sweet treat. Hope you all enjoy this pretty little cookie and try to make them yourselves. They make great gifts or fancy little desserts to serve with coffee after your next dinner party. Thank you all for baking with me throughout this holiday season. You all stay safe and have a blast! Be sure like, share and check out the rest of my 12 days of cookies. Thank you!
Ashley Tuttle
