Chocolate Dipped Pecan Lace Cookies: Pure Indulgence Awaits

Chocolate Dipped Pecan Lace Cookies are a perfect blend of crisp and chewy, elegantly drizzled with rich chocolate and topped with crunchy pecans.

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Prep Time 20

Cook Time 10

Cooling Time 30

Total Time 1

Servings: 24 cookies

Course: Dessert

Cuisine: Southern

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookies

1 cup packed light brown sugar Adds sweetness and moisture; substituting with granulated sugar will alter the flavor.
4 Tbsp salted butter, softened Brings rich flavor; unsalted butter works well too with a pinch of salt added.
1 tsp pure vanilla extract Enhances the cookie flavor; imitation vanilla can be an acceptable substitute.
1 large egg Serves as a binding agent; you can use a flax egg for a vegan alternative.
1 Tbsp light corn syrup Contributes chewiness; honey or maple syrup may also work as alternatives.
1/3 cup all-purpose flour Provides structure; feel free to use gluten-free flour if needed.
1/2 tsp baking powder Helps cookies rise and become crisp; baking soda can be utilized instead.
1/4 tsp salt Balances the sweetness; adjust based on your taste preference.
1 1/2 cups pecan halves, finely chopped and divided Adds a delightful crunch; other nuts like walnuts can be substituted if desired.

For the Chocolate Coating

2 cups milk chocolate chips or semi-sweet chocolate chips Provides the luscious chocolate coating you crave; dark or white chocolate can be great alternative choices.
1 Tbsp solid vegetable shortening or solid coconut oil Ensures smooth melting of chocolate; you can use butter as a substitute.

Equipment

Mixing Bowl
Baking Sheet
Electric Mixer
parchment paper
microwave-safe bowl

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Spread the pecan halves evenly on a baking sheet. Toast them in the preheated oven for about 6 to 8 minutes, or until they’re fragrant and lightly golden. Make sure to stir them halfway for even roasting. Allow the pecans to cool completely before chopping.
In a large mixing bowl, cream together 1 cup of packed light brown sugar and 4 tablespoons of softened salted butter using an electric mixer. Beat in 1 teaspoon of pure vanilla extract, then add 1 large egg and 1 tablespoon of light corn syrup, mixing until you achieve a smooth and creamy consistency.
In a separate bowl, whisk together 1/3 cup of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt until well combined. Gradually incorporate this dry mixture into the wet ingredients, mixing gently until just combined.
Finely chop 1 1/4 cups of the toasted pecans and fold them gently into the cookie dough. Reserve the remaining 1/4 cup of chopped pecans for topping.
Line your baking sheets with parchment paper. Using a tablespoon or cookie scoop, drop rounded balls of dough about 2 inches apart on the baking sheets. Gently flatten each ball slightly with the back of a spoon.
Place the baking sheets in the preheated oven and bake for 8 to 10 minutes, or until the cookie edges turn golden brown.
While the cookies are cooling, melt 2 cups of chocolate chips and 1 tablespoon of solid vegetable shortening in a microwave-safe bowl, heating in 20-second intervals, stirring between each until smooth.
Dip one edge of each cooled cookie into the melted chocolate, then sprinkle the reserved pecans on top for a delightful finish.
Place the chocolate-dipped cookies on a wire rack or parchment paper to let the chocolate set completely. This should take about 30 minutes at room temperature.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 80mgPotassium: 80mgFiber: 1gSugar: 10gCalcium: 2mgIron: 4mg

Notes

Ensure plenty of space between cookie dough balls on the baking sheet; these cookies spread significantly during baking.

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