Chocolate-Filled Lace Cookies
Chocolate-Filled Lace Cookies
Ingredients
For the Lace Cookies
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Chocolate Filling
- 1 cup semi-sweet chocolate chips
- 1/2 teaspoon coconut oil, optional, for smoother melting
Instructions
- 1
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
⏱️ 5 min•🌡️ 350
- 2
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.
⏱️ 7 min
- 3
In a medium bowl, whisk together the granulated sugar, all-purpose flour, and salt.
⏱️ 2 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 6 min•🌡️ 350
- 7
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.
⏱️ 3 min
- 8
Repeat with the remaining batter, allowing baking sheets to cool slightly between batches if they are still very hot.
- 9
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.
⏱️ 5 min
- 10
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.
⏱️ 10 min
- 11
Place the assembled cookie sandwiches on a parchment-lined tray and refrigerate for at least 20 minutes, or until the chocolate filling is set.
⏱️ 20 min
- 12
Serve immediately or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer crispness.
Kitchen Tools
Nutrition Facts (per serving)
Chocolate-Filled Lace Cookies
Ingredients
For the Lace Cookies
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Chocolate Filling
- 1 cup semi-sweet chocolate chips
- 1/2 teaspoon coconut oil, optional, for smoother melting
Instructions
- 1
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
⏱️ 5 min•🌡️ 350 - 2
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.
⏱️ 7 min - 3
In a medium bowl, whisk together the granulated sugar, all-purpose flour, and salt.
⏱️ 2 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 6 min•🌡️ 350 - 7
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.
⏱️ 3 min - 8
Repeat with the remaining batter, allowing baking sheets to cool slightly between batches if they are still very hot.
- 9
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.
⏱️ 5 min - 10
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.
⏱️ 10 min - 11
Place the assembled cookie sandwiches on a parchment-lined tray and refrigerate for at least 20 minutes, or until the chocolate filling is set.
⏱️ 20 min - 12
Serve immediately or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer crispness.