Chocolate Chip Lace Cookies
Paper-thin, crispy lace cookies loaded with chocolate chips and chopped pecans. Just half a cup of flour lets the batter spread into delicate, golden wafers with lacey edges. Soft out of the oven, shatteringly crisp once cooled.
YIELD
1 batchPREP
25 minCOOK
10 minREADY
35 minLace cookies look like they came from a fancy patisserie, but the ingredient list is almost laughably simple.
Half a cup of flour. That’s it for structure. The rest is butter, sugar, an egg, vanilla, chocolate chips, and pecans.
The batter spreads thin in the oven, filling in around the chips and nuts to create delicate, see-through cookies with crispy, caramelized edges.
They come out soft and bendy, but give them a few minutes on the counter and they harden into shatteringly crisp wafers that snap when you break them.
Chef Tips
- Space them at least 3 inches apart. These spread aggressively, and overlapping lace cookies are a sticky, fused mess.
- Line the sheets with foil and spray it. Parchment works too, but foil peels away cleaner from these ultra-thin cookies.
- Drop by the teaspoon, not the tablespoon. You want dainty, not dinner-plate-sized.
- Don’t try to move them while warm. They’re floppy and tear easily. Wait until they’re fully cooled and crisp before peeling them off the foil.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Line two baking sheets with foil and coat with nonstick spray.
In a large bowl, cream together the butter and sugar.
Add the egg and beat until light and fluffy.
Stir in the vanilla and flour until a smooth batter forms.
Stir in the chocolate chips and nuts.
Drop the batter by the teaspoon at least 3 inches apart on the foil-lined baking sheet.
Bake for 7 to 10 minutes until the edges are golden and the centers are set.
Slide foil off pan onto a countertop to cool.
Peel foil away from the cookies when cooled.
They will be soft when hot but they become crispy as they cool.
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