Chocolate-Dipped Lace Cookies
When I was growing up, we always had a package of Pepperidge Farm Brussels cookies in the fridge and they were among my favorite desserts. They were thin, crisp, and almost buttery, with a thin layer of dark chocolate sandwiched between two delicate cookies. The Brussels mint variety were also good, but I preferred the classic version, which is reminiscent of these chocolate dipped lace cookies.
Dipping any cookie – sugar, chocolate chip, oatmeal, ginger – really elevates the cookie and makes it look like you’ve put a lot of effort into your final product, when it really only takes a few extra minutes for the chocolate dip step. These lace cookies are festive for the holidays and would make a great teacher or hostess gift – just take 8-12 cookies and place them in a clear bag with a bow.
Chocolate-Dipped Lace Cookies (click here for printable recipe)
- 1 cup oats
- 1 cup sugar
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1 stick butter, melted
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 1/4 bar of paraffin baking wax (optional – this is available in the baking aisle – this will prevent the chocolate from melting at room temperature).
- Pre-heat the oven to 350°F. Combine the oats, sugar, flour and salt in a small bowl. In a large bowl, mix together the melted butter, egg and vanilla extract. Add the dry ingredients to the butter mixture and mix well. Line cookie sheets with parchment paper. Drop the batter onto the cookie sheets by 1/2 teaspoons. The batter spreads, so be sure to place the cookies far enough apart. Bake for 10-12 minutes, until golden brown. When cool, the cookies should easily peel off the parchment.
Melt chocolate chips and wax (if using) in a small pan over low heat, stirring frequently. Once melted – it should be glossy and smooth – dip each cooled cookie in the chocolate so half of each cookie is covered in chocolate. Lay on parchment or wax paper to set.