Chocolate Dipped Pecan Lace Cookies

Course Cookies, Dessert

Cuisine American, Southern

Keyword chocolate-dipped-pecan-lace-cookies, pecan-lace-cookies

Prep Time 20

Cook Time 5

Cooling time 1

Total Time 1 25

Servings cookies (may vary)

Calories 170kcal

Author Melissa Sperka

Ingredients

1 cup packed light brown sugar
4 Tbsp salted butter softened
1 tsp pure vanilla extract
1 large egg
1 Tbsp light corn syrup
1/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cup pecan halves finely chopped and divided (See Cook's note)
2 cups milk chocolate chips or semi sweet chocolate chips
1 Tbsp solid vegetable shortening or solid coconut oil

Instructions

Preheat the oven to 350°F. Spread the pecans in a single layer on a baking sheet. Toast for 6-8 minutes then set aside to cool completely. (This can be done in advance)
To Make the Cookies: Leave oven temperature at 350°F. Line 2 large sheet pans with parchment paper or silicone baking mats.
In a large mixing bowl use an electric mixer on medium-high speed to cream together the brown sugar, butter and vanilla beating for 1-2 minutes or until fully combined. Add the egg and corn syrup. Beat until incorporated.
In a separate medium bowl, use a whisk to sift together the flour, baking powder and salt. Lower the speed of the mixer and gradually add flour mixture to the creamed mixture beating on low speed just until combined.
Chop the pecans in a food processor or nut chopper. Mix 1 1/4 cup into the cookie dough reserving 1/4 cup for garnishing. Use a rubber spatula to fold the pecans into the cookie dough by hand until the pecans are evenly distributed throughout.
Using a Tbsp or small cookie scoop drop dough rounds onto the parchment lined baking sheets leaving at least 3-inches apart. Gently flatten into a circle using a spatula or back of a spoon.
Bake for 8-10 minutes in batches or until the edges are golden brown.
Remove cookies from the oven and use a knife or the sharp edge of a cookie spatula (or icing spatula) to shape the edges into uniform circles, if needed.
Cool lace cookies on the pan for 5 minutes then carefully remove to a cooling rack to cool completely.
Melt Chocolate: In a microwave safe bowl, melt together the chocolate chips and shortening in 20 second increments stopping to stir each time. Repeat the process until completely smooth.
Dip one edge of each cookie into the melted chocolate laying on a wax paper lined sheet pan to dry and set.
Sprinkle with reserved chopped pecans while the chocolate is wet then allow to dry completely.

Notes

Measure Pecans Before Chopping - I begin this recipe with pecan halves instead of store-bought chopped pecans. Doing so, gives me the opportunity to grind them to the desired size. When chopping the pecans, keep in mind, they shouldn't be ground to the texture of cornmeal. They should be roughly chopped into small pieces, but not finely ground.
Nuts - You could adapt this recipe using toasted almonds, macadamia nuts, hazelnuts or walnuts.
Leave Room for the Cookies to Spread - When dividing the cookie dough, It's imperative that you don't crowd them on the baking sheet. Lace cookies, by their very nature spread while baking, so allow ample room on the pan, so they don't touch.
Chocolate - You can use dark chocolate chips, white chocolate chips or butterscotch chips for the dip. Depending on how heavily you dip each cookie, you may need additional melted chocolate for dipping. There's no such thing as too much chocolate so dip them lightly or not-so-lightly, to suit your taste.
Shape the Cookies While Warm - As soon as the cookies come out of the oven and while still on the baking sheet, use an offset icing spatula or the edge of a knife to shape more uniformly if they became misshapen while baking. It's all part of the fun of baking these unique unforgettable cookies.

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