Easy Hot Chocolate Lace Cookies Recipe:- These lace cookies are simple to make and require only six ingredients. They may be done in thirty minutes, and they have a flavor that is reminiscent of caramel and sweet brown butter. For an even more special treat, try a sandwich topped with a little chocolate chips. Each and every one of them is a fan, and they are also free of gluten.
Easy Hot Chocolate Lace Cookies Recipe
The seventh day begs for something simple. It is so simple that you will feel as though you are making a mistake. Only six ingredients are required to make these lace cookies, and they may be done in thirty minutes. They have a flavor that is reminiscent of caramel and sweet brown butter. Is it possible that you took caramel, combined it with brown butter, and then shaped it into a cookie that is both thin and crispy? HEAVEN IS THEIR HOME.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 2/3 cup (130g) packed light or dark brown sugar
- 3/4 cup (75g) almond flour
- 1/4 teaspoon salt
- 1 Tablespoon (15ml) light or dark corn syrup or milk
- 1 teaspoon pure vanilla extract
- optional: 1/2 cup Nutella or melted chocolate (see note)
Instructions
Melt the butter in a saucepan of medium size over a low heat. Brown sugar, almond flour, salt, and milk or corn syrup should be added after the butter has melted. The sugar should be dissolved and the ingredients should be completely blended after approximately three to four minutes of cooking and whisking.
Also see :- Easy Vanilla Sugar Dusted Macaroon Trees Recipe
In the event that the melted butter begins to separate from the mixture, take the pan from the heat and vigorously whisk the ingredients together until they are once again incorporated. Sooner or later, it will be put back together again.)
After taking the pan from the heat, mix in the vanilla essence. The mixture will have a gritty and glossy appearance. While the oven is heating up, let the cookie dough rest out for approximately five to ten minutes so that it can thicken. There will be a thickening of the mixture as it cools down.
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Using parchment paper or silicone baking mats, line two to three large baking sheets with the ingredients.
On baking sheets that have been prepared, place scant teaspoonfuls of the mixture three inches apart. Each cookie should contain a scant teaspoon of the mixture at most.
Bake for six to eight minutes, or until the edges take on a golden brown color. The edges and the centers of the cookies will burst into bubbles and sizzle as they bake!
After allowing the cookies to cool for a full five minutes on the baking sheets, move them to a rack to finish cooling entirely. Cookie dough dries out and becomes crisp as it cools.
After the cookies or sandwiches have cooled, you can eat them with Nutella or melted chocolate. In order to make a sandwich, spread either Nutella or melted chocolate onto the bottom of one cookie that has been allowed to cool, and then sandwich over another cookie.
If you are using chocolate, please refer to the recipe note. For one week, cookies that do not include any Nutella or chocolate filling will remain fresh when covered and stored at room temperature.
Cookies containing Nutella or chocolate will maintain their freshness for three days if they are covered and stored at room temperature. Alternatively, they can be stored in the refrigerated for one week.
Nutrition
- Serving: 1cookie
- Calories: 43kcal
- Carbohydrates: 5g
- Protein: 1g
- Fat: 2g
- Saturated Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 1g
- Trans Fat: 1g
- Cholesterol: 3mg
- Sodium: 19mg
- Potassium: 11mg
- Fiber: 1g
- Sugar: 4g
- Vitamin A: 36IU
- Calcium: 6mg
- Iron: 1mg
Notes
Instructions for Making Ahead: Baked cookies, with or without a filling of chocolate or Nutella, can be stored in the freezer for up to three months. If you want to serve it at room temperature, you can bring it to room temperature after thawing it overnight in the refrigerator.
In stages 1 and 2, you can prepare the cookie dough. Once it has cooled, you can cover it tightly and store it in the refrigerator for up to three days. Continue with the recipe after the mixture has been brought to room temperature.
