“Chewy” Lace Cookies
Ok, so here’s the deal. I live in Texas and summers here don’t mess around, which also happens to be the only season I have made these delicious cookies. While in normal or moderate temps I’m sure these cookies crisp up to the traditional lace texture, humidity here just isn’t concerned with my baking activity. However, the silver lining is that these cookies are extremely delicious as a chewy version as well. They are thin and toffee like in flavor and texture. With minimal ingredients these cookies are sure to be a favorite.
recipe adapted from sallysbakingaddiction.com
PrintChewy Lace Cookies
Ingredients
Scale
- 1/2 cup butter
- 2/3 cup brown sugar
- 3/4 cup almond flour
- 1/4 tsp salt
- 1 T corn syrup
- 1 tsp vanilla extract
- 1/2 cup semi sweet chocolate chips
Instructions
- In a medium saucepan, over medium heat, melt butter. Then add in brown sugar, almond flour, salt and corn syrup. Continue stirring until sugar has dissolved, about 3 minutes.
- Remove from the heat and stir in the vanilla.
- Let dough sit for 5-10 minutes to thicken.
- Preheat oven to 350 degrees and line a large cookie sheet with a silicone mat or parchment.
I tested these on my Silpat and aluminum foil. The Silpat is obviously the best option, aluminium foil worked ok as long as you change out the foil and spray with oil before each bake. Wax or parchment might be a better alternative to foil.
- Line baking sheet with a teaspoon of dough. Space dough 3 inches apart, they will spread during baking.
I can fit 6 on my largest cookie sheet, don't crowd them! You can do 2 batches at a time if you have the equipment.
- Bake 6-8 minutes until golden brown at the edges. Let the cookies cool for 5 minutes before transferring to a cooling rack.
- When the cookies have cooled, melt chocolate chips in the microwave for 30 second increments until melted. Drizzle to your hearts content. Refrigerate for 20-30 minutes to allow chocolate to set.