Chocolate Dipped Pecan Lace Cookies
Servings 28 cookies (may vary)
Calories 170kcal
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. Mix 1 1/4 cup into the batter reserving 1/4 cup for garnishing. Fold into the cookie dough by hand until the pecans are evenly distributed throughout.
- Using a Tbsp or small cookie scoop drop dough onto the parchment lined 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.
- Remove from the oven and use a knife to shape the edges into uniform circles, if needed.
- Cool on the pan for 5 minutes then carefully remove to a cooling rack to cool completely.
- Chocolate: In a microwave safe bowl, melt together the chocolate chips and shortening in 20 second increments stopping to stir each time. Repeat until completely smooth.
- Dip the edge of each cookie into the melted chocolate laying on wax paper to dry and set.
- Sprinkle with reserved chopped pecans while the chocolate is wet then allow to dry completely.
Notes
Measure the whole pecans before chopping for the best result.
Nutrition
Serving: 1serving | Calories: 170kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 42mg | Potassium: 117mg | Fiber: 2g | Sugar: 13g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg