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Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

In a small saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. This is brown butter. Be careful not to burn it. Remove from heat and let cool slightly.

In a medium bowl, whisk together the granulated sugar, all-purpose flour, and salt.

Add the slightly cooled brown butter, heavy cream, and vanilla extract to the dry ingredients. Stir until just combined and a smooth batter forms. Do not overmix.

Drop small spoonfuls (about 1/2 teaspoon each) of batter onto the prepared baking sheets, spacing them at least 3 inches apart as they spread significantly. You should only place about 6-8 cookies per sheet.

Bake for 5-7 minutes, or until the edges are deeply golden brown and the centers are a lighter golden. The cookies will be very thin and delicate.

Remove from oven and let the cookies cool on the baking sheet for 2-3 minutes to firm up slightly. They will be very fragile when hot. Carefully transfer the cookies to a wire rack to cool completely.

Repeat with the remaining batter, allowing baking sheets to cool slightly between batches if they are still very hot.

Once all cookies are baked and completely cooled (this is crucial for crispness), prepare the chocolate filling. In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring well after each, until smooth and melted. Alternatively, melt over a double boiler.

To assemble the cookie sandwiches, take one cooled lace cookie and spread about 1/2 to 1 teaspoon of melted chocolate on the flat side. Top with another lace cookie, gently pressing to spread the chocolate to the edges.

Place the assembled cookie sandwiches on a parchment-lined tray and refrigerate for at least 20 minutes, or until the chocolate filling is set.

Serve immediately or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer crispness.


Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

In a small saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. This is brown butter. Be careful not to burn it. Remove from heat and let cool slightly.

In a medium bowl, whisk together the granulated sugar, all-purpose flour, and salt.

Add the slightly cooled brown butter, heavy cream, and vanilla extract to the dry ingredients. Stir until just combined and a smooth batter forms. Do not overmix.

Drop small spoonfuls (about 1/2 teaspoon each) of batter onto the prepared baking sheets, spacing them at least 3 inches apart as they spread significantly. You should only place about 6-8 cookies per sheet.

Bake for 5-7 minutes, or until the edges are deeply golden brown and the centers are a lighter golden. The cookies will be very thin and delicate.

Remove from oven and let the cookies cool on the baking sheet for 2-3 minutes to firm up slightly. They will be very fragile when hot. Carefully transfer the cookies to a wire rack to cool completely.

Repeat with the remaining batter, allowing baking sheets to cool slightly between batches if they are still very hot.

Once all cookies are baked and completely cooled (this is crucial for crispness), prepare the chocolate filling. In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring well after each, until smooth and melted. Alternatively, melt over a double boiler.

To assemble the cookie sandwiches, take one cooled lace cookie and spread about 1/2 to 1 teaspoon of melted chocolate on the flat side. Top with another lace cookie, gently pressing to spread the chocolate to the edges.

Place the assembled cookie sandwiches on a parchment-lined tray and refrigerate for at least 20 minutes, or until the chocolate filling is set.

Serve immediately or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer crispness.
