Description
Chewy Chocolate Chip Lace Cookies are a must-try treat with thin, crispy edges and chewy centers, packed with extra chocolatey goodness.
Ingredients
Scale
- ½ cup (115 g) unsalted butter
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ⅔ cup (85 g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp fine salt
- 1 to 1 ¼ cup chocolate chips (reserve some to press on top right after baking)
Instructions
- Melt the Butter: In a saucepan, melt butter over medium heat until fully liquid (optional: brown it lightly for a deeper flavor). Let it cool 3–4 minutes.
- Make the Batter: In a bowl, whisk melted butter, granulated sugar, and brown sugar. Add the egg and vanilla, whisking until smooth. In another bowl, mix flour, baking soda, and salt. Add dry ingredients to wet ingredients and stir until combined. Fold in half the chocolate chips. Batter will look loose — that’s correct for lace cookies.
- Chill (Important!): Chill batter 20–30 minutes so the cookies don’t spread too thin.
- Bake: Preheat oven to 175°C / 350°F. Line a baking sheet with parchment or silicone mat. Drop 1 teaspoon-sized scoops — these spread a lot. Bake 8–10 minutes, until edges are deep golden and centers look slightly pale and chewy. Immediately after removing from the oven, press extra chocolate chips on top to get the glossy look in your image. Cool on the tray for 5 minutes, then transfer to a rack.
Notes
- Ensure to chill the batter to prevent the cookies from spreading too thin.
- Pressing extra chocolate chips on top right after baking enhances the appearance.
- Prep Time: 10 min
- Cook Time: 8–10 min per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg