Very Rich, Very Thin Chocolate Lace Cookies

Very Rich, Very Thin Chocolate Lace Cookies

They say that you can never be too rich or too thin, and this recipe proves it. These chocolate wafers are just as delicious as the store-bought variety.

Cooking Time12 min


  • 1 stick butter
  • 2 tablespoons chocolate, unsweetened
  • 1 egg, slightly beaten
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1/2 cup flour
  • 1 1/2 cup sugar


  1. Preheat oven to 325 degrees F.
  2. Melt the butter and chocolate in the top of a double boiler.
  3. Combine with egg and rest of ingredients.
  4. Drop by scant teaspoonfuls on greased cookie sheets.
  5. The finished cookies will be 3 to 4 inches in diameter, so space them accordingly.
  6. Bake in preheated oven of 325 degrees F for about 12 minutes. Watch carefully to prevent burning.
  7. When nearly cool, remove from the cookie sheet with spatula. (I use the metal type. Hint: press under the cookie with pressure against the sheet and they remove easily without crumbling)
  8. Place on racks to cool completely, and serve.

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Just made these and since I'm not a baker, wonder if they're supposed to be chewy? I thought they'd be thin & crisp, not thin and soft. The taste isn't bad and the two tablespoons chocolate were two squares, 1 oz. of baking chocolate.


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