chocolate drizzled lace cookies
Woodsmoke hangs in the air, candles flicker on our mantle, we sleep under cozy layers of down and wool blankets, and cravings for rich, hot drinking chocolate and sipping cocoa call out to our bellies. Satisfying treats to go with make hunkering down and wintering all the more sweet and something to look forward to. These crisp and chewy lace cookies are just the thing, so buttery and delicious with a drizzle of dark chocolate and a dash of crème de cacao to add a layer of depth to the flavor. Hygge at its height, check out our guide to drinking chocolate and our sipping cocoas here, or for an extra indulgence chocolate affogatos here, for the perfect accompaniments!
chocolate drizzled lace cookies
ingredients
1/2 cup sifted pastry flour
1/2 cup turbinado sugar
1/2 tsp ground cinnamon
1/4 tsp baking powder
1/8 tsp sea salt
1/2 cup steel cut oats
1/3 cup sweet butter, melted & slightly cooled
2 Tbsp whole milk plain yogurt or heavy cream I used whole milk yogurt since I always have some on hand, & didn’t want to run to a shop
2 Tbsp dark amber maple syrup
1 tsp vanilla extract
1 tsp crème de cacao or make your own spiced crème de cacao
2+ oz. bittersweet chocolate I used our 65% Ecuadorian Drinking Chocolate Mix
heat oven to 375ºF
line 2 baking sheets with parchment paper
In a medium bowl, combine the flour, sugar, cinnamon, baking powder, salt & oats. Set aside.
In a large bowl, combine the butter, yogurt or cream, maple syrup, vanilla & crème de cacao. Stir until well combined & smooth. Slowly add the dry ingredients while stirring until well combined.
Drop 1 tsp of batter in rows on each baking sheet, making sure they are well-spaced since they will spread considerably. I did six per sheet, alternating between two in a row, then one positioned in the center of the next row, then two, then one.
Bake for 8-10 minutes, rotating the pan halfway through so they bake evenly.
Let the cookies cool before attempting to remove them, as they are quite delicate.
While the cookies are cooling, melt the chocolate in a doubler boiler on low heat, stirring until it is fully melted and glossy.
When all of the cookies have cooled, I placed them close together as possible on a sheet of wax paper, and drizzle the melted dark chocolate over the top.
adapted from The Essence of Chocolate
