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Remember those delicate, lacy cookies from your childhood? Crispy, buttery, and filled with a luscious chocolate center, they were the epitome of pure indulgence. Today, we’re taking a trip down memory lane with a recipe for homemade chocolate-filled lace cookies. These elegant treats are perfect for any occasion, from holiday gatherings to afternoon tea. Get ready to transport yourself to a world of sweet nostalgia.
Recipe from Half Baked Harvest.
Chocolate Filled Lace Cookies:
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1 tsp vanilla extract
- 1 egg white
- 3/4 cup almond flour
- 1/4 tsp kosher salt
- 8 oz semi-sweet chocolate chips
Preheat the oven to 350 and prep your baking sheet with parchment paper.
Melt the butter in a medium sauce pan. Once melted, stir in the brown sugar. Bring to a boil over med-high heat and cook for 1 minute. Remove from heat and transfer into bowl. Whisk in the vanilla and mix in the almond flour and salt. Let cool for 5 minutes then whisk in egg white. Let the dough sit for 10 minutes to thicken.
Dough should be thinner, like the photo above.
Drop one TBSP of batter onto the prepared baking sheet. Place 3 inches apart. Bake for 7-9 minutes, until golden brown around the edges. Allow cookies to cool on a baking sheet for 5 minutes, then transfer to wire rack and allow to completely cool.
To make filling: Melt chocolate in the microwave in 30 second increments, stirring each time until smooth and no chips remain.
Sandwich the cookie with a spread of chocolate. Store in an airtight container. Enjoy!
Chocolate Filled Lace Cookies
Description
These Chocolate Filled Lace Cookies are crispy, buttery, and filled with a luscious chocolate center that will leave your taste buds satisfied!
Ingredients
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1 tsp vanilla extract
- 1 egg white
- 3/4 cup almond flour
- 1/4 tsp kosher salt
- 8 oz semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 and prep your baking sheet with parchment paper
- Melt the butter in a medium sauce pan
- Once melted, stir in the brown sugar
- Bring to a boil over med-high heat and cook for 1 minute
- Remove from heat and transfer into bowl
- Whisk in the vanilla and mix in the almond flour and salt
- Let cool for 5 minutes then whisk in egg white
- Let the dough sit for 10 minutes to thicken (dough should be thinner)
- Drop one TBSP of batter onto the prepared baking sheet
- Place 3 inches apart
- Bake for 7-9 minutes, until golden brown around the edges
- Allow cookies to cool on a baking sheet for 5 minutes, then transfer to wire rack and allow to completely cool
To make filling:
- Melt chocolate in the microwave in 30 second increments, stirring each time until smooth and no chips remain
- Sandwich the cookie with a spread of chocolate
Notes
Store in an airtight container.
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