Salted Chocolate Lace Cookies Recipe
Introduction
Salted Chocolate Lace Cookies are delicate, crispy treats that combine the rich flavors of browned butter, almond flour, and a touch of sea salt. Finished with a luscious chocolate sandwich and optional decorative toppings, these cookies are perfect for special occasions or everyday indulgence.
Ingredients
- 4 tablespoons salted butter
- 3/4 cup almond flour
- 2/3 cup sweetened condensed milk
- 2 teaspoons vanilla extract
- 12 ounces melted dark, semi-sweet, or milk chocolate
- Flaked sea salt (optional)
- Chopped pistachios or melted white chocolate (optional, for decorating)
Instructions
- Step 1: Preheat your oven to 350° F and line a baking sheet with parchment paper.
- Step 2: In a pot over medium heat, melt the butter and allow it to brown lightly, about 2-3 minutes, until it smells toasted. Remove from heat.
- Step 3: In a bowl, combine the almond flour, sweetened condensed milk, vanilla extract, browned butter, and 2 teaspoons of water. Mix until you have a thin, pourable dough.
- Step 4: Spoon teaspoon-sized amounts of dough onto the prepared baking sheet, spacing them about 3 inches apart.
- Step 5: Bake for 7-8 minutes, or until the edges turn golden brown. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Step 6: Sandwich each cookie with melted chocolate. Then drizzle the tops with melted dark or white chocolate and sprinkle with flaked sea salt or chopped pistachios, if desired.
Tips & Variations
- Brown the butter carefully to avoid burning—it adds a nutty depth to the cookies.
- For a nut-free version, substitute almond flour with finely ground oat flour.
- Use your favorite type of chocolate or a mix to customize sweetness and flavor intensity.
- Add a pinch of cinnamon or espresso powder to the dough for an extra flavor twist.
Storage
Store these cookies in an airtight container at room temperature for up to 4 days. To keep the chocolate sandwich filling firm, avoid refrigeration if you plan to eat them within a few days. Reheat briefly in a warm oven if you prefer a softer chocolate texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
It’s best to bake the dough right after mixing because it’s thin and pourable. However, you can prepare the dough and refrigerate it for a few hours; just allow it to come to room temperature before spooning onto the sheet.
What if I don’t have almond flour?
You can substitute with finely ground hazelnut flour or oat flour, but the texture and flavor will vary slightly. Almond flour provides the characteristic nutty flavor and crisp texture.
Print
Salted Chocolate Lace Cookies Recipe
- Total Time: 18 minutes
- Yield: About 24 cookies (12 sandwiches) 1x
- Diet: Gluten Free
Description
Salted Chocolate Lace Cookies are delicate, thin, and crispy treats made with browned butter, almond flour, and sweetened condensed milk, baked to golden perfection. They are sandwiched with rich melted chocolate and finished with optional sea salt flakes or chopped pistachios for a perfect blend of sweet and salty flavors. These cookies are light, lacy, and elegant, ideal for an impressive but simple dessert or snack.
Ingredients
Main Ingredients
- 4 tablespoons salted butter
- 3/4 cup almond flour
- 2/3 cup sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 teaspoons water
Chocolate and Toppings
- 12 ounces melted dark, semi-sweet, or milk chocolate
- Flaked sea salt (optional)
- Chopped pistachios or melted white chocolate (optional, for decorating)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Browning the Butter: Place the salted butter in a pot over medium heat. Cook, swirling occasionally, until the butter browns lightly and releases a toasted aroma, about 2-3 minutes. Immediately remove from the heat to avoid burning.
- Mix the Dough: In a mixing bowl, combine the almond flour, sweetened condensed milk, vanilla extract, browned butter, and 2 teaspoons of water. Stir until the mixture forms a thin, pourable batter that is well blended.
- Spoon the Cookies: Use a teaspoon to drop small dollops of dough onto the prepared baking sheet. Space each dollop about 3 inches apart to allow spreading and prevent the cookies from merging.
- Bake the Cookies: Bake the dough drops in the preheated oven for 7-8 minutes, or until the edges turn golden brown and crisp.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then carefully transfer them to a wire rack to cool completely and become fully crisp.
- Assemble the Sandwiches: Take two cookies and sandwich them with melted chocolate spread in between. For decoration, drizzle more melted chocolate or white chocolate on top, then sprinkle with flaked sea salt or chopped pistachios as desired.
- Store: Keep the finished cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
Notes
- Ensure the butter is browned but not burnt; this adds a rich, nutty flavor to the cookies.
- The dough batter should be thin and pourable, which helps create the delicate lace texture.
- Spacing cookies well apart is crucial to prevent sticking as they spread thinly while baking.
- Use parchment paper for easy cookie removal and to preserve the bottom texture.
- Melted chocolate for sandwiching can be dark, semi-sweet, or milk chocolate depending on preference.
- Optional toppings like sea salt and pistachios add texture and flavor contrast.
- Cookies will keep best in an airtight container but are best enjoyed fresh within 4 days.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Salted chocolate lace cookies, almond flour cookies, browned butter cookies, gluten free dessert, crispy chocolate sandwich cookies
