Chocolate Dipped Pecan Lace Cookies
Delicate, lacy cookies with a rich semisweet chocolate dip, perfect for holiday platters and coffee time.
Ingredients
Cookie Ingredients
- 1 cup pecans, finely chopped Toast briefly for more flavor
- 1/2 cup butter, melted Unsalted or salted; if salted, reduce added salt
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips Or chopped chocolate
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, stir the melted butter and granulated sugar until the sugar starts to dissolve and the mixture looks glossy.
- Add the flour, vanilla, and salt. Stir until combined and there are no streaks of flour.
- Fold in the finely chopped pecans so they’re evenly distributed.
- Drop teaspoon-sized spoonfuls of batter onto the prepared sheet, leaving at least 2 inches between each.
Baking
- Bake for 10–12 minutes, watching carefully: edges should be golden brown and the centers slightly darker.
- Let the cookies cool on the sheet for 3–5 minutes so they set, then transfer with a spatula to a wire rack to cool completely.
- Melt the chocolate chips in 20–30 second microwave bursts, stirring between, or use a double boiler until smooth.
- Dip each cooled cookie halfway into the chocolate and return to parchment to harden.
- Allow the chocolate to set completely (about 20–30 minutes at room temperature) before stacking or serving.
Notes
Store in an airtight container layered with parchment for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze un-dipped cookies for up to 3 months.