Very Rich, Very Thin Chocolate Lace Cookies
Submitted by dickens
Crispy, paper-thin chocolate lace cookies made with melted butter and unsweetened chocolate. Only 8 ingredients, 30 minutes, and you’ve got 3 dozen elegant holiday treats.
YIELD
36 servingsPREP
15 minCOOK
15 minREADY
30 minThese are the cookies that make people stop mid-bite and ask what bakery they came from.
Melted butter and unsweetened chocolate get stirred together, mixed into a simple batter, and dropped by the tiniest spoonfuls onto a baking sheet.
In the oven, each little drop spreads into a wide, paper-thin disc with a delicate crackle and deep chocolate flavor that’s more bittersweet than candy-sweet.
They look impossibly elegant for something that takes 30 minutes from start to finish.
Pile them on a holiday platter or serve them alongside coffee and watch grown adults fight over the last one.
Pro Tips
- Use scant teaspoonfuls and space them far apart. These cookies spread to 3 or 4 inches wide, and they will merge into one giant cookie sheet if crowded.
- Let them cool almost completely on the pan before removing with a thin spatula. They’re fragile when warm but firm up as they cool.
- For a fancy touch, drizzle with melted white chocolate or sandwich two together with a thin layer of ganache.
Ingredients
Directions
Melt the butter and chocolate in the top of a double boiler.
Combine with egg and rest of ingredients.
Drop by scant teaspoonfuls on greased cookie sheets.
The finished cookies will be 3 to 4 inches in diameter so space them accordingly.
Bake in preheated oven of 325℉ (160℃) for about 12 minutes.
Watch carefully to prevent burning.
When nearly cool, remove from the cookie sheet with spatuala.
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