Cocoa Lace Cookies

Warning: Do not make these unless you are willing to accept that you will keep eating them and keep eating them just like a bag of potato chips.  These cocoa lace cookies were brought to our family by a neighbor when I was a kid.  When my sweet tooth hit me yesterday (like everyday), I decided to check out some old recipes in my hand-written recipe book I've been keeping for a few years.  Cocoa Lace Cookies were just the cure for my sweets craving.  I had all the ingredients AND they only take minutes to prepare and bake.  They are thin, crispy, caramely, slightly chocolatey, nutty and chewy - all at once.  Maybe I'll bring them to one of my neighbors... Oh wait, like I said at the beginning of the post, I ate almost all of them.  

Cocoa Lace Cookies

recipe from Vicki Orange

Makes about 2 dozen.

Ingredients

1/4 cup (1/2 stick) unsalted butter

1/3 cup brown sugar

1/4 cup light corn syrup

1/3 cup flour

1 tablespoon cocoa powder

1/2 cup finely chopped pecans or hazelnuts (I used hazelnuts this time)

1/2 teaspoon vanilla

parchment paper (a must-have for these cookies)

powdered sugar

In small bowl, mix flour, cocoa, and nuts. Set aside. In a small/medium saucepan, melt butter on low.  Stir in brown sugar and corn syrup. Bring mixture to boil over medium and cook for a couple minutes.  Remove from heat and add vanilla and dry ingredients.  On parchment-lined cookie sheets, drop batter by teaspoon about 3-4 inches apart.  Bake for 8-8 1/2 minutes at 350 degrees.  Let cool completely. Dust with powdered sugar.

Very thin, drippy batter

Drop teaspoons of batter 3-4 inches apart (mine are too close)

I dropped the batter a bit too close together, so it spread into some giant cookies!
Just break them apart, no worries!

Stack of Cocoa Lace Cookies



Mmm, so thin and crispy!




CRUNCH! and they are fragile...