✨ A Delicate Twist on a Classic Favorite
Move over, thick and chewy cookies—it’s time to embrace the elegance of the Lace Cookie. This recipe transforms the beloved chocolate chip cookie into a thin, buttery, and shatteringly crisp dessert that is impossible to resist. These cookies are characterized by their delicate, “lacy” appearance, which forms as the butter and sugar melt and spread rapidly during baking. Our miniature version, featuring tiny chocolate chips, makes for a perfect two-bite treat, ideal for serving with coffee, topping ice cream, or simply enjoying as a light, sophisticated snack. They look impressive, but are surprisingly simple to make!
📝 Ingredients You’ll Need
Achieving the perfect “lace” requires a balance of simple pantry staples, emphasizing butter and sugar for that crucial spread.
For the Cookies:
- 1/2 cup Unsalted Butter, melted.
- 1/2 cup Granulated Sugar.
- 1/2 cup Light Brown Sugar, packed.
- 1 large Egg.
- 1 teaspoon Vanilla Extract.
- 1/4 teaspoon Salt.
- 1 cup All-Purpose Flour.
- 1 teaspoon Baking Soda.
- 1 cup Mini Chocolate Chips (or finely chopped chocolate).
🔪 Step-by-Step Cooking Instructions
Follow these steps carefully to ensure your cookies achieve that beautiful, crisp texture and lacy edge.
1. Prepare the Batter
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and creamy.
- Beat in the egg and vanilla extract until just combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix.
- Fold in the mini chocolate chips until they are evenly distributed throughout the batter.
2. Chill the Dough (Crucial Step)
- This dough is very soft and will spread dramatically, which is essential for a lace cookie. However, chilling is key to controlling the spread and flavor development.
- Cover the bowl and chill the cookie dough for at least 2 hours, or up to overnight.
3. Shape and Bake the Cookies
- Preheat your oven to 350^\circ\text{F} (175^\circ\text{C}). Line two baking sheets with parchment paper or silicone mats.
- Use a small cookie scoop or two teaspoons to drop small, even amounts of dough onto the prepared sheets. Remember that these cookies spread a lot, so place the dough balls at least 3 inches apart.
- Optional Shaping: For the classic crimped edge seen in the image, lightly grease a standard muffin pan and place a tiny dough ball in the center of each cup.
- Bake for 8 to 12 minutes. The cookies are done when the edges are deep golden brown and the centers are still bubbling slightly or look wet.
4. Cool and Finish
- This is the most critical step for crispness. Remove the baking sheet from the oven.
- Do not touch the cookies. Let them cool completely on the baking sheet for at least 10 minutes. They will be too delicate to move while hot.
- Once firm, carefully transfer the cooled cookies to a wire rack to finish cooling and crisping up entirely.
- Store the cookies in an airtight container at room temperature.
⭐ Pro Tips and Flavor Variations
- Controlling the Spread: For a more controlled spread and a chewier center, you can substitute some of the granulated sugar with powdered sugar, but this will change the final texture. For true lace cookies, embrace the spread!
- Go Mini: Using mini chocolate chips or chopping your own chocolate is essential for this tiny format, ensuring every bite has chocolate without overwhelming the delicate structure.
- Storage: These thin cookies can become soft quickly if exposed to moisture. Always store them in a completely airtight container.
- Serving Suggestion: Try sandwiching two cookies together with a small amount of vanilla or caramel buttercream filling for an even more decadent treat.