Go Back
Chocolate dipped pecan lace cookies on a decorative plate

Chocolate Dipped Pecan Lace Cookies

These thin, crisp pecan lace cookies are delicately nutty and addictive once dipped in chocolate, making them a perfect addition to any holiday tray.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup pecans, finely chopped (toasted for extra flavor) Finely chop and toast for deeper flavor.
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 cup all-purpose flour For gluten-free, use a 1:1 gluten-free flour blend.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips Can substitute with dark or milk chocolate.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk the melted butter and granulated sugar until the sugar starts to dissolve and the mix looks glossy.
  3. Add the flour, vanilla, and salt. Stir until combined and no flour streaks remain.
  4. Fold in the finely chopped pecans so they’re evenly distributed.
  5. Drop teaspoon-sized spoonfuls of batter onto the prepared sheet, keeping at least 2 inches between each cookie.
Baking
  1. Bake for 10–12 minutes. Watch closely: edges should be golden brown and centers slightly darker.
  2. Let cookies cool on the sheet for 3–5 minutes to firm up, then transfer to a wire rack to cool completely.
Chocolate Dipping
  1. Melt the chocolate chips in the microwave in short bursts (15–20 seconds), stirring between, or melt over a double boiler until smooth.
  2. Dip each cooled cookie halfway into the melted chocolate and place back on parchment to harden.
  3. Allow the chocolate to set fully before serving.

Notes

To speed up setting, place the dipped tray into the fridge for 10–15 minutes. Store cookies in an airtight container at room temperature for up to 5 days, refrigerate for up to 2 weeks, or freeze for up to 2 months.