Chocolate Lace Cookies Recipes

Steps:

• Preheat oven to 350°. In a saucepan, combine brown sugar, butter and milk. Cook and stir over medium heat 3-4 minutes or until slightly thickened. Stir in pecans, flour and vanilla. Drop by 1/2 teaspoonfuls 3 in. apart onto foil-lined baking sheets. Bake 5-7 minutes or until golden brown and lacy. Cool completely before carefully removing from foil., In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on bottoms of half the cookies; cover with remaining cookies. Refrigerate 10 minutes or until set. Store between pieces of waxed paper in an airtight container.

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
• In 1-quart saucepan, heat butter and brown sugar over medium-low heat 3 to 5 minutes, stirring constantly, until butter is melted and mixture is stirred smooth.
• Transfer mixture to medium bowl. Stir in oats, almonds, flour, salt and vanilla. Cool 5 minutes; stir in egg white until well mixed.
• Drop mixture by level tablespoonsful onto cookie sheet, spacing about 2 1/2 inches apart. Spray back of clean spoon with cooking spray, and press back of spoon to spread each mound into 2 1/2-inch circle, respraying as necessary to prevent sticking.
• Bake 9 to 11 minutes or until deep golden brown and crisp around edges. Cool on cookie sheet until firm, about 3 minutes. Carefully remove with thin metal spatula; transfer to cooling rack to cool completely. Repeat for remaining cookies.
• In small microwavable bowl, microwave chocolate chips 45 to 60 seconds, stirring every 15 seconds, until melted and stirred smooth. Transfer to small resealable food-storage plastic bag; cut off small corner of bag. Drizzle lightly on top of cookies; cool about 1 hour or until chocolate is set. Store in sealed container at room temperature.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats or aluminum foil, shiny side down.
• Beat melted butter, white sugar, and brown sugar together using an electric mixer in a large bowl. Add eggs one at a time, beating after each addition. Beat in vanilla extract. Stir oats, pecans, and baking powder into the batter.
• Drop batter onto the prepared sheets, 1 teaspoon at a time, spaced 3 inches apart; batter will spread out very thinly while baking.
• Bake in the preheated oven, watching very carefully, until edges just start to brown, 6 to 8 minutes. Keep cookies on the baking sheets; they will finish baking as they cool and harden. Cool completely before removing from the baking sheets, at least 10 minutes.
• Choose 2 cookies that are the same size. Spread chocolate-hazelnut spread very thinly on 1 cookie and sandwich the other on top. Continue until all the cookies are paired and filled.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
• Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
• Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
• Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
• Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
• Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
• Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.

Steps:

• Preheat oven to 350 degrees.
• Melt butter in large microwave-safe bowl.
• Add sugar and mix thoroughly.
• Add cocoa powder, baking soda, salt and vanilla. Mix until smooth.
• Add eggs and mix until smooth.
• Stir in flour, nuts and chips. (If using electric mixer, use low speed.).
• Place 12 SMALL rounded teaspoons of dough on well-greased baking sheet, spread as far apart as possible. They flatten during baking. If too large, they run together.
• Bake at 350 degrees for 11 minutes.
• Cool on baking sheet for 2 minutes, then remove to wire rack to completely cool.
• Multiple cookie sheets cuts down waiting between batches.

Steps:

• Preheat the oven to 350°. Line baking sheets with parchment paper.
• Melt chocolate with milk over medium heat and stir until smooth.
• In a bowl, blend on high the butter and brown sugar until fluffy. Beat in chocolate mix and vanilla. On low speed, beat in flour and baking soda. Stir in oats, coconut and pecans.
• Drop be spoonfuls on baking sheets and bake about 10 minutes (should appear "lacy").
• Let cool by lifting parchment paper off of baking sheets and sift powdered sugar over cookies.
• Melt milk chocolate chips in microwave spread over one side of a cookie and place another on top, creating sandwiches.
• Melt in a saucepan the German chocolate and oil and using a fork, drizzle glaze over cookies and let stand until everything is set.

Steps:

• Preheat oven to 325 degrees with rack in middle of the oven.
• In a medium bowl, mix oats, sugar and melted butter together with a wooden spoon. Stir in egg until well blended, then add vanilla and orange juice. Add flour and salt and stir to mix. Batter will be somewhat thick.
• On a lined baking sheet, drop batter by half-teaspoonfuls at least 2 inches apart and up to 12 cookies per sheet pan. Bake until golden brown, 8-10 minutes. Keep an eye on these, they will go from golden brown to burnt very quickly.
• Cool cookies on baking sheet just until they hold their shape, about 2 minutes. Dont let completely cool or they will be difficult to remove. With a thin spatula, transfer them to a cool rack and let cool completely.
• Melt chocolate in a microwave safe bowl for 30 seconds at a time stirring until melted. Spread a thin layer of chocolate on a cookie and top with another cookie. Let chocolate harden about 2 hours before storing.

Steps:

• Cream butter and sugar together in mixer. Add eggs and vanilla. Mix flour, baking soda and salt. Mix only until blended. Don't overbeat. Add choc bits, almonds, oatmeal and grapenuts. Drop rounded teaspoons of dough onto parchmet paper lined baking sheets leaving 2" on all sides. Cookies will spread. Bake at 350 12 to 15 minutes until golden brown. (See Instructions above)

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the oats, flour and salt; gradually add to creamed mixture and mix well., Drop by 1-1/2-inch scoops 4 inches apart onto parchment paper-lined baking sheets. , Bake at 350° for 8-10 minutes or until golden brown. Cool completely on pans before carefully removing to wire racks., Spread melted chocolate on the bottoms of half of the cookies; top with remaining cookies. Store in an airtight container.