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These delicious yet so easy Hot Chocolate Lace Cookies are the perfect holiday cookie. Made with double the vanilla and sweet brown sugar. These cookies are crisp, buttery, and perfectly sweet with hints of caramel throughout. They’re generously sandwiched with a sweet and creamy hot chocolate ganache that truly makes these cookies roll your eyes back delicious. The secret is in the combination of vanilla and brown sugar, which keep these cookies incredibly flavorful, crisp, and so delicious. Fun and easy to bake, delicious to eat, a great homemade gift, and a festive addition to your holiday cookie box!

front on photo of Easy Hot Chocolate Lace Cookies

Such an easy holiday cookie for you guys today! Sometimes I love a more involved cookie. But come December, I also like to have a few recipes on hand that really take no time at all.

Enter these lace cookies. I’ve literally been dreaming these up since last December. I had every intention of sharing them before the end of the holiday season, but as always December flew by. I never got the chance to share these delicious “hot chocolate” stuffed lace cookies so I decided to save them.

prep photo of cookie dough

The idea and the inspiration.

Funny enough the idea for these cookies all came from a cookie I shared in 2012, Nutella Oatmeal Lace Cookies. If you love a good trip down memory lane…or just a laugh. Read through this blog post. It’s so crazy to see how much I’ve really grown up over the years!

I remembered those lace cookies as being delicious, especially with that Nutella filling. I wondered if I could create a similar cookie but without the oatmeal and with the addition of a creamy hot cocoa center.

lace cookies after baking

The Details.

I tested them out…several times, and while these cookies took a while to perfect, I finally got them right. Honestly, they’re even more delicious than I had envisioned.

For any of you who might not be familiar, lace cookies are very thin cookies usually made from either nuts or oatmeal. They’re meant to be VERY thin and crisp and are often sandwiched with fillings like chocolate or buttercream.

It’s a classic Christmas cookie and one that’s so easy to make.

First, melt the butter on the stove, then stir in the brown sugar. Cook a minute, then add the vanilla. Stir in a bit of almond flour and a pinch of salt. Let this mix cool, then add an egg white.

And that’s your dough! It’s going to seem runny at first, but let the dough sit for ten minutes and it will stiffen slightly as it cools.

Now, these cookies are not like other cookies. For one, the dough is on the greasy side, so just be aware that a little butter around the sides of the dough is OK.

And second, we are making these dough balls small. One teaspoon dollops of dough to be exact. The cookies will spread a lot in the oven, thus the need for smaller size dough balls.

close up photo of Easy Hot Chocolate Lace Cookie

And lastly, stuff them with hot chocolate!

Well, kind of. Once the cookies cool completely, sandwich them with a thicker, creamier version of hot chocolate. It’s not quite hot chocolate, but all the same flavors.

And it makes for a truly delicious lace cookie filling!! Or keep it simple and spread each cookie with sweet milk chocolate. You can’t go wrong either way!

And trust me, these cookies are GOOD. Crisp and sweet on the outside, but the filling is soft and creamy. There are hints of browned butter and caramel, as well as sweet vanilla and even a touch of espresso.

All together they’re just delicious! Like grab a third…or fourth cookie (my mom says she did) kind of good.

front on close up photo of of Easy Hot Chocolate Lace Cookies

As mentioned, these are the perfect easy Christmas cookie to bake up. You can enjoy them yourself or gift some to friends and family. No matter who you’re gifting them to, they will be loved.

These aren’t your average cookie, but such a nice switch up!

So with that, let’s bake cookies on a December Friday night and enjoy them while watching your favorite holiday movie. Then take the leftovers and share them with friends. You’ll make everyone’s day.

‘Tis the season for giving after all! And let’s be real, there isn’t much else to do these days anyway! Embrace it!

front on close up photo of Easy Hot Chocolate Lace Cookies

Looking for other holiday cookie recipes? Here are my favorites: 

Slice n’ Bake Chocolate Covered Peanut Butter Cookies

Vanilla Wreath Cookies

Chai Spiced Santa Cookies with White Chocolate Frosting

Lastly, if you make these Easy Hot Chocolate Lace Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Hot Chocolate Lace Cookies 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 cookies
Calories Per Serving: 218 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Hot Chocolate Filling

Instructions

  • 1. Melt the butter in a medium saucepan. Once melted, whisk in the brown sugar. Bring to a boil over high heat and cook 1 minute. Remove from the heat and transfer to a bowl. Whisk in the vanilla. Add the almond flour and salt mixing until combined. Let cool 5 minutes, then stir in the egg white. Let the dough sit 10 minutes to thicken. 
    2. Position racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
    3. If you can roll the dough into balls, add 1 tablespoons water to thin. The dough should be thiner and look like my photo above.
    4. Drop 1 teaspoons size amounts of dough on prepared baking sheet, placing each 3 inches apart. Bake for 7-9 minutes until golden brown around the edges. The butter will be bubbling up around the cookies, this is OK. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cook completely. 
    5. To make the filling. Combine chocolate and cream microwave-safe bowl and microwave, stirring every 45 seconds, until melted. Stir in the vanilla and coffee powder. Let cool 10 minutes, until slightly thickened and spreadable.
    6. Sandwich each cookie with the chocolate filling or melted milk chocolate. Store cookies in an airtight container for up to 4 days.

Notes

Nut Free Cookie: try my Oatmeal Lace Cookies.
All-Purpose Flour: I did not have success when I tested all-purpose flour, so I would recommend sticking to a nut flour or using the Oatmeal Lace Cookies.

horizontal photo of Easy Hot Chocolate Lace Cookies

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Comments

  1. I’m going to try to make these with brown swerve & Lily’s chocolate chips for my daughter who is keto. Fingers crossed! 🤞🏼

    1. Hey Brittany,
      Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it! Have a wonderful weekend☀️ xTieghan

  2. 5 stars
    I made these again. They are so yummy! I just did one layer of cooking, the chocolate and a sprinkle of sea salt. Delicious this way too!

    1. Hey Hunter,
      You could use whole milk in place of the heavy cream. I hope you love the cookies, please let me know if you have any other questions! xTieghan

  3. 5 stars
    Made this cookies last night and turned out delicious! I cooked them until they turned a nice dark caramel brown color, which was perfect because they were able to maintain their shape. These would make great holiday cookies!

  4. Hi there! Can i use margarine instead of butter for a milk allergy? And does the brown sugar have to be packed or can it be the other brown sugar, like domino sells?

    1. Hey Rose,
      Sorry I haven’t tested these with margarine and they are a finicky cookie so I am unsure of what your results would be here. You want to use packed brown sugar. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Laura,
      I would make to separate batches:) I hope you love the recipe, please let me know how they turn out! xTieghan

  5. 5 stars
    This cookie is going to be in repeat at my house for awhile!! It’s buttery, chewy, a little salty and decadently chocolate. And did I mention that it was super easy to make AND gluten free?!? My husband said this cookie is ranking in his top favs

  6. Mine didn’t come out crinkly like yours. They are thin, but not hard and crinkly. Any ideas as to what I could have done wrong?

    1. Hey Kelly,
      So sorry about this! Is there anything you may have adjusted in the recipe? You say they are thin, so it sounds like you did everything right. Let me know how I can help! xTieghan

  7. My husband said these were the best cookies he’s ever had! I substituted coconut milk (the creamy part from the top of the can) for heavy cream due to lactose intolerance and the chocolate still melted beautifully and smoothly. I also realized I was out of eggs at the last minute and substituted ground flax seed (1T) mixed with water (3T). Again, still fabulous! Thank you for such a delicious gluten free cookie recipe!

  8. 5 stars
    These were a hit!! I definitely thought they were going to be bigger but I think the small size was actually perfect! Going to make these again with espresso chips for extra coffee flavor! Yum!

    1. Hey Renee,
      I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan

  9. Absolutely incredible recipe even though I messed up a few times. Are they supposed to be soft or hard? Either way, these are a new family tradition. Thank you!

    1. Hey Courtney,
      Thanks for giving the recipe a try, these should be slightly crisp. Let me know if I can help in anyway! xTieghan

  10. 5 stars
    These are awesome.
    I avoid eating sugar so I used monk fruit with 1 teaspoon of maple syrup to substitute for the brown sugar and used Lilly’s chocolate chips. The cookies turned out great!

  11. 5 stars
    These cookies were such a rich and decadent treat! I can see that they are better eaten fresh but they didn’t last long enough to see! They were the perfect combination of crunchy with dark chocolate and a salty nutty flavor. Will definitely make these again and again! Thank you so much for a great recipe

  12. Hi, I have tried this recipe twice and they’ve turned out cakey instead of lacey both times. I’ve followed the recipe precisely. Could you tell me any reason they didn’t turn out right?

    1. Hey Shreys,
      I am so sorry you are having issues with the texture of the cookie. Did you try adding the water or cream to thin out the batter? This really seems to help! xTieghan

  13. I love the taste of these! Mine ended up chewy, which I love. How can I make them crunchier? Did I need to bake the cookies longer? Thank you!

    1. Hey Caroline,
      Thanks so much for trying the recipe, I am sorry they were not as crunchy as you would have liked. Was there anything you may have adjusted in the recipe? For a crispier cookie you may need to thin the batter a little more. I hope this helps for next time! Happy New Year! xTieghan

  14. Hi Tieghan

    For some reason I can’t seem to reply to your response to my previous message, so just adding another comment here.

    You said that you do not provide metric measurements, and asked where I saw them. Directly below the ingredients for the recipe it says ‘US Customary – Metric’ and you can click on either ‘US Customary’ or ‘Metric’ and it brings up two different sets of measurements hence my confusion around what the right amounts to use are.

    I can’t do it on here but will try and email you a screenshot!

    Happy New Year,
    Kate

  15. I was a little hesitant making these as I read through a lot of the comments and saw that some were having issues. I followed the recipe and they turned out amazing… 2 things to note: 1. They didn’t look “Lacey” so not sure if I needed to thin out the batter to achieve that look. 2. The amount of chocolate yields enough for 2 batches of cookies. I ended up saving the extra chocolate and then making an extra batch the next day.
    I used these cookies in some of my Christmas cookie boxes and they freeze very well..even with the chocolate filling.
    These are some of the best cookies I have ever made and I found the recipe very accurate (except for the look of lace and the yield of the filling).
    Thanks so much for the great recipe!!

    1. Hey Kristin,
      Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan

  16. I made these twice and they just didn’t work right either time. I used pillsbury blanched almond flour, and in my second batch tried thinning with water as suggested. They just did not spread any further in the oven and the butter didn’t bubble. I don’t know what is going wrong as I usually don’t have trouble with baking! 🙁 any suggestions? The batter seems to spread on the tray once I drop it but it doesn’t spread in the oven, instead the cookies seem to puff up.

    1. Hey Kathleen,
      So sorry you are having issues with the cookies. Is there anything you are adjusting? Are you allowing the butter and sugar to boil for 1 minute? Please let me know how I can help! Happy New Year! xTieghan

  17. 5 stars
    These cookies are DIVINE. I’ve made them a few times already, with another batch in my weekend baking plans.
    Every recipe I’ve tried from HBH (and there have been an awful lot) is a winner, but for some reason this cookie recipe is my new favorite. They’re so good.

    1. Hey Paula,
      The chocolate is optional, but if you want to add it you would add it at the end of step 1. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

    1. Hey Taylor,
      I am thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

  18. 2 stars
    Still taste ok but are the amounts correct in the recipe – US says 8 tablespoons butter, yet Metric is only 6 tablespoons, one says a whole egg white one says just a tablespoon , if I weigh out 3/4cup of almond flour, it’s more than 56g … which is the correct version please?

    1. Hi Kate, we do not provide metric measurements, where do you see those? Please use all US measurements. I am so sorry for any confusion or trouble you’ve had! Please let me know if you have any other questions. I hope you love this recipe! Thank you! And Happy New Year! xTieghan

  19. 2 stars
    They taste good, but i made 3 different batches and none of them had that “lace” texture. Not sure what I did wrong, they just turned out flat cookies.

    1. Hey Shuka,
      So sorry you had issues with the texture, please let me know if I can help in anyway! Happy New Year! xTieghan

  20. Okay so, I’ve made these twice (once accidentally with all-purpose flour, the second time with almond flour) and neither time they “laced.” They didn’t really spread out, and the edges browned but the middles still pale and pretty soft. Where do you think it went wrong? They still tasted great — everyone raved about them — but they weren’t crispy.

    1. Hey Molly,
      So sorry you had issues with the cookies. I am wondering if your batter was thick? If so, try adding a tablespoon of water or cream to thin it out and help create the lacey look. I hope this helps for next time! Happy New Year! xTieghan

  21. 4 stars
    On the third attempt these cookies finally came out AMAZING!!
    At first I tried with wheat flour, then regular flour since that’s all I had in my house. Both times they didn’t come out thin and lacy. They just did not come out good at all. Finally I went out and bought almond flour and my gosh it really is the key to this! Thank you so much for this recipe!! Cookies are even fine alone without the chocolate center

  22. 2 stars
    These cookies were easy and the flavor was delicious, but there was nothing lacy about them. I made the recipe exactly as written and although the batter was thin, it didn’t spread or get crispy. It looked kind of like a Nilla Wafer but it was soft and sticky.

    1. Hey Hayley,
      Thanks so much for giving the recipe a try, let me know if there is anything I can help with! Happy New Year! xTieghan

    1. Hey Talia,
      I had the best results using parchment paper. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  23. 2 stars
    These were a fail at my house. Followed the recipe exactly, and baked along with your instagram video of them. The cookies did not spread thin at all in the oven, I can’t sandwich them together. Really bummed 🙁

  24. 3 stars
    I attempted this recipe twice, once without water and once with water to thin the dough out. Both times I did not get crispy thin cookies and they did not crackle up in the oven either. They browned on the edges but the center of the cookies stay soft and chewy. I thought the dough may have been too thick the first time but the second batch came out the same. I left the cookies in a minute or two but no cracking, crispy cookies. The flavors of the cookie are delicious and everyone loved them as a chewy cookie. Any tips?

    1. Hey Ashley,
      So sorry you had issues with the recipe. Did you boil the sugar and butter for one minute, this really is key to the recipe. How about almond flour? Let me know how I can help! Happy Holidays! xTieghan

  25. 5 stars
    Delicious and simple! I’m thinking the grind of the almond flour may have an impact on the laciness. I used fine ground and they aren’t quite as lacy as Tieghan’s.

  26. 2 stars
    I followed the recipe to a T and the cookies turned out burnt on the edges and goey in the middle. I even added a teaspoon of water plus more to thin the batter out. Where did I go wrong?

    1. Hey Jordan,
      So sorry you had issues with the recipe. What kind of flour did you use? Did you allow the butter and sugar to boil for 1 minute. Please let me know how I can help! Happy Holidays! xTieghan

  27. 5 stars
    These are INSANELY delicious and so simple! I’m not the best baker and I actually had fun making these (which says a lot)! For sure to be a Christmas staple at our house!! My husband ate nearly all of them within an hour of making them!! Making more for the in-laws today!! Thank you so much for this recipe!

  28. 4 stars
    These cookies taste delicious and my dough looked just like hers, but the cookies didn’t come out looking like lace at all. What did I do wrong?!

    1. Hey Sarah,
      So sorry about this! Was there anything you adjusted in the recipe? Please let me know how I can help! xTieghan

  29. 5 stars
    So easy, delicious, and naturally gluten free! I let the hot chocolate mixture sit a little longer to harden up a bit. Ive made a few batches and spread the cookie mixture out a bit with the back of a teaspoon rather than just baking in a ball for the last 2 batches to create a thinner cookie. The first batch, which I kept in more of a ball, was great, just super small cookies and didn’t crispen out as much as I wanted.

  30. 5 stars
    I made 12 cookies and have 4 left – these are chewy, buttery, with just the right amount of sweetness and chocolate. Thank for you finally showing me how to make a delicious cookie with almond flour! Happy Holidays!

  31. I made two batches of this, and they taste amazing! The only thing is that my cookies didn’t spread quite as much as I expected…is there an easy solution for this?

    1. Hey Sarah,
      Thanks so much for giving the recipe a try, I am so glad you enjoyed! Try adding water or cream to the batter to thin it out. Happy Holidays! xTieghan

  32. 3 stars
    I agree with other reviewers that these did not turn out as expected. The first batch my dough was too thick and the cookies came out tiny. The second batch I added water to the dough to thin it out but the cookies were more fragile and came out in very odd shapes. I don’t see how these would stay round unless you have something holding them in place. If you’re a novice baker, I’d steer clear of these.

    1. Hey Jennifer,
      I am so sorry you had issues with the cookies, I like to use a teaspoon to measure out the cookies. I hope this helps for next time! Happy Holidays! xTieghan

  33. My cookies were still yum but didn’t turn out lacey – they’re also chewy, not crisp. My consistency even looked exactly like yours in the photo… any thoughts?

    1. Hey Erin,
      So sorry you had issues with the consistency of the cookie. Was there anything you may have adjusted? Was the batter thick or thin? If it was thick, I would add a tablespoon of water or cream to help thin the batter. I hope this helps for next time! Happy Holidays! xTieghan

  34. 4 stars
    First try didn’t come out looking like your cookies, but they still tasted good. My husband said it tasted just like a chocolate chip cookie. Not sure if that’s the goal of these? I will definitely make them again and hopefully they come out prettier! Thank you for the recipe.

  35. 3 stars
    These taste DELICIOUS but I’m following the recipe perfectly and can’t get them to be lacey! They’re just like little normal looking cookies. What am I doing wrong!?

    1. Hey Bridie,
      Thanks so much for giving the recipe a try, I am so sorry they are not lacey for you. Is there anything you may be adjusting? Is the batter thick? If so try adding a tablespoon of water or cream to thin out the batter. I hope this helps! Happy Holidays! xTieghan

  36. 5 stars
    Hi Tieghan,
    Can you freeze the dough? I am getting all my cookie dough ready for Christmas Eve. I made these a few weeks ago as a test recipe and the definitely made the cut. We loved them.
    Thanks,
    Debbie

    1. Hey Debbie,
      I would bake the cookies and then freeze the cookies without the chocolate. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  37. 5 stars
    These are perfection! I’ve made 4 batches already to share with neighbors and friends and everyone has been raving about them. And so easy to make! I’ve also eaten way too many bc they are so addicting! Thank you, Tieghan!

  38. I am struggling with this recipe :(. They don’t look “lacey” at all. I’ve tried twice and both times they look more like a Milano cookie (Pepperidge farms). I keep seeing people test their oven temperature… maybe mine is off. Any recommendations?

    1. Hey Sarah,
      So sorry you are having issues with the cookies. Is there anything you could be adjusting? Is the batter thick? If so try adding a tablespoon of water or cream, this will help thin the batter to get the lacey look! I hope this helps! Happy Holidays! xTieghan

  39. 5 stars
    Holy moly these are good and so easy! Right after the first batch came out of the oven, I immediately started again and tripled the next batch – they are that amazing!!!!!! My family’s new favorite and we were blown away by how simple yet delicious these are! Highly recommend!

  40. 3 stars
    I love your recipes Tieghan! I am definitely not a baker, but was so inspired by the Santa Clause cookies I made a few for my own cookie box this year! I had trouble with this one – like others, my cookie did not spread and stayed puffy. It was delish, but not attractive enough for my box. After reading a few other recipes, I added more sugar and a tablespoon of cream – they worked great! The dough that ultimately worked for me was much thicker than I expected. I’m so excited I wound up getting these to work – third time is a charm! I will post a picture of my final boxes online. Thank you for always inspiring awesome recipes!

  41. awesome recipe they are so nutty and sweet and unique and EASY! Even so, I came out with a lot of mismatched circles so I only ended up with 8 sandwiched cookies and now have like half a cup of spare filling. Any tips/ideas on what to use the filling for? its basically a lil ganache no?

    1. Hey Raquel,
      Thanks so much for giving the recipe a try, yes you could totally use the filling as a ganache. Happy Holidays! xTieghan

  42. 5 stars
    I baked the cookies and they looked exactly like the photo and were crispy on the outside and tasted great! I decided to wait to do the filling until the next day but by the next day the cookies were very soggy with no crunch. Is there something I did wrong? Should the cookie stay crunchy?

    1. Hey Alexa,
      Thanks so much for giving the recipe a try, I am so glad you enjoyed. I am sorry these turned soft for you, they should stay stay crispy in an airtight container. Please let me know if you have any other questions! Happy Holidays! xTieghan

  43. 3 stars
    Help! Not sure what I did wrong, but my cookies definitely didn’t turn out lacy?? And they barely spread as well. I’m positive that I followed the recipe exactly (triple checked!), and I don’t usually have issues with baking. They maybe grew by 50% and have some small bubbles – but basically just look like a sugar cookie (not exactly but the best description I can think of) Any ideas?

    1. Hey Jennifer,
      I am so sorry you had issues with the cookies! If your batter is thick, next time try adding 1 tablespoon of cream or water to the batter to help thin it out, this will help create the lacey affect. I hope this helps! Happy Holidays! xTieghan

    1. Hey Lisa,
      Sure that would be great! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  44. I made these last night following the recipe to the T… but mine didn’t get crisp and lacy. The batter looked like your pic but they did not flatten out and they stayed chewy even after baking for 10+ minutes. I used Trader Joe’s almond flour which I find to be finer than others I have tried… could this be affecting the crispness? My GF kiddo still loves them even without the chocolate filling, but I am wondering what could I have done wrong?

    1. Hey Stacey,
      Thanks so much for giving the recipe a try, I am so sorry you had some issues! I don’t have a Trader Joes near me so I don’t have any experience with their almond flour. But, try thinning out your batter with water or cream, this will help with the lacey effect. I hope this helps for next time! Happy Holidays! xTieghan

    1. Hey Paige,
      So sorry I would not recommend using coconut flour here. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  45. I have no idea what I am doing wrong. I am in Europe, so I am using mostly metric measurement. 1 stick of butter is suppose to be 113g, but Tiegan you say in the comments we need 85,2g. I tried making it both ways, but when i transfer the sugar/butter mixture to my bowl the sugar starts clumping together (almost looks like a curdled consistency). DOes anyone know what I am doing wrong? Usually I am good with baking haha, but I am definitely doing something wrong here 😀 (ofcourse by the end when i add the almond flour and everything i can pretty much makes balls with the dough-cant thin it enough with water (would need to add 1/4cup probably to make it thin enough)

    1. Hi Marina,

      Oh man, I am not sure what is happening, but I’m sure the measurements might be slightly off since you are trying to use metric. I would use 113g butter. Is there anything else you have changed about the recipe? Any details you have will be helpful! Thank you and so sorry for the trouble!

      And Happy Holidays!! xTieghan 🎄

  46. THESE ARE DELICIOUS BUT MY COOKIES DIDNT LOOK LIKE “LACE” AND I HAD ABOUT 3X TOO MUCH CHOCOLATE FOR THE RECIPE. CAN YOU ADVISE? I FOLLOWED THE DIRECTIONS EXACTLY AS PRINTED. I DID NOT USE THE 12 OUNCES OF CHOCOLATE (OPTIONAL!). …I AM GUESSING THAT WOULD HAVE MADE ALOT MORE DOUGH…
    THEY WERE GREAT…AND I WILL MAKE THEM AGAIN…BUT I HAVE SO MUCH CHOCOLATE CENTERS LEFT OVER…WILL TRY TO MAKE THE COOKIES AGAIN THIS WEEK (TO USE UP THE CHOCOLATE).

    1. Hey Gail,
      I am so sorry you had issues with the recipe! Was your dough thick? If so try adding 1 tablespoon of water or cream, this should help thin the batter giving them the lace look. I hope this helps for next time! Happy Holidays! xTieghan

    1. Hey Megan,
      Yes, that will work well! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  47. 5 stars
    These were so easy to make and delicious. I meticulously measured but my two separate results (owing to the extra chocolate ganache – I didn’t even make the melted milk chocolate) were chewy, not crisp crunchy as intended. I’m not sure why, but it didn’t matter – my family scarfed them down happily.

    1. Hey Coco,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  48. This recipe does not work! Save yourself the frustration and use Sally’s baking addiction lace cookie recipe instead! I am an avid baker and tried this recipe three times and all were fails.

    1. Hey Nick,
      Sorry you are having issues with the recipe, it has worked quite well for others, is there something I can help you with? Happy Holidays! xTieghan

    1. Hey Claire,
      Thanks for trying the recipe! Were the cookies thin or thick? For a crispy cookie make sure you are following the baking instructions for the rack placement. I hope this helps! Happy Holidays! xTieghan

  49. Hi Tieghan! First attempt was a fail but tried again using a different Almond flour and they turned out nicely! So for those of you that the batter did not spread, try using an Almond flour like Bob’s Red Mill. My first try, I used an Almond flour blend and they were cake like and did not spread. The successful batch turned out lacy, chewy and delicious! I even liked them even without the frosting!

    1. Hey Julie,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  50. 5 stars
    These cookies are amazing! 2nd cookie recipe made from your site for Christmas that was absolutely delicious and made the kitchen smell heavenly! Next up is making 3 of your pizza recipes! Your recipes always look so good, taste delicious and are easy to make too!

    1. Hey Christine,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

    1. Hey Lisa,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  51. 4 stars
    Hello!
    I made these cookies but they didn’t look lacy – they looked like normal cookies but thin – where did I go wrong?

    1. Hey Courtney,
      Thanks so much for giving the recipe a try, I am sorry they do not look like lace cookies. Was there anything you adjusted? If the batter was thick try adding 1 tablespoon of water or cream, this might help! Happy Holidays! xTieghan

    1. Hey Nicole,
      So sorry I have not tested this recipe without the egg white. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Michelle,
      So sorry to hear this, was there anything you adjusted in the recipe? Try adding 1 tablespoon of water or cream to help thin the batter. I hope this helps for next time! Happy Holidays! xTieghan

  52. Hi Tieghan! This is my first time making lattice cookies and I’m noticing that the dough didn’t really thicken up at all. If anything I feel like the egg white made them runnier! 😬 Not sure where I went wrong with this as it seemed pretty easy and I followed your Instagram story as well. Any thoughts?! Thanks!

    1. Hey Michelle,
      So sorry you had issues with the recipe. How did the cookies turn out? Did you use almond flour? Let me know how I can help! xTieghan

  53. 1 star
    Nope. Tried twice. The “dough” is liquid. The only reason I know it’s not supposed to be is that I watched the Instagram video. A teaspoon spreads in the oven to slightly larger than a quarter and comes out nearly burnt. A tablespoon spreads more but the edges are overdone and the middle is thick, nearly raw, and chewy. The flavor is good but I’m definitely not getting lace cookies. And yes, I followed the recipe exactly as written. Not trying a third time because that’s a lot of butter to waste. Do not recommend this recipe.

    1. Hey Kath,
      I am so sorry you did not enjoy the recipe, please let me know if there is anything I can help with. Happy Holidays! xTieghan

  54. Will the cookies last longer than 4 days without the filling? Hoping to bake today and fill closer to the “giving” day (which is closer to 6 days).

    1. Hey Janet,
      You can store the cookies without the chocolate in the freezer. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  55. I made these cookies tonight and they came out perfect! They look delicate and delicious. Thank you for such an easy recipe, and yummy recipe.

  56. I made these cookies tonight and they came out perfect! They look delicate and delicious. Thank you for such an easy recipe, and yummy recipe.

    1. Hey Annie,
      So sorry you are having issues with the look of the cookie. Have you adjusted anything in the recipe? Did you try adding a tablespoon of cream or water? This might help!! xTieghan

  57. 2 stars
    I’m confused why mine didn’t spread out in the oven. I followed the recipe to a T. My “dough” looked exactly how you have it pictured above before baking. They kind of just look like little biscuits after I baked them.

    1. Hey Naomi,
      So sorry to hear this, did you try adding 1 tablespoon of cream? This will help thin the batter out. Please let me know if you have any other questions! Happy Holidays! xTieghan

  58. 4 stars
    I followed the recipe, but they turned out more cookie like in texture and not lacy or brittle crispy. Not sure what I did wrong. They taste good, but I don’t think I got it right. May try again.

    1. Hey Dee,
      Thanks so much for giving the recipe a try, sorry the texture was a bit off for you! Happy Holidays! xTieghan

  59. Ok I am trying to make these for a friend cookie contest, and they taste so good but they don’t look uniform and my edges get darker than the cookie. It’s not uniform. I used the tsp scoop. I used parchment, it looked as thin as yours, my over was 350. Should I lower it for more uniform colour?

    1. Hey Morgan,
      I would lower your heat a touch and see if this helps at all. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Lindsay,
      So sorry you are having issues with the cookies. Is there anything you adjusted in the recipe? Did you mix by hand or with a mixer? Please let me know how I can help! Happy Holidays! xTieghan

  60. How did you get your cookies to be so circular? In the first batch I made I just plopped a teaspoon mound on the cookie sheet, and they came out a lot smaller looking than yours.

    1. Hey Sarah,
      I just used a teaspoon to measure out my cookies! Try adding 1 tablespoon of cream to help thin out your batter. Let me know if this helps. Happy Holidays! xTieghan

  61. 4 stars
    Made these and they are delicious but I am struggling getting the cookies to look lacey. I feel as if I am following directions exactly. I do have a couple questions. Are you stirring butter and sugar while it boils for 1 minute. When do you begin timing the boil?

    1. Hey Sylvia,
      Thanks so much for giving the recipe a try! I do not stir while boiling and yes once the butter and sugar comes to a boil then I start my minute timer. I hope this helps for next time! Happy Holidays! xTieghan

  62. We made these at our annual Christmas Cookie Day, and they are amazing. I always make cookie boxes to gift to friends, and this one has been a favorite. It will now be added to the list to be made every year! Great recipe and so simple to make.

    1. Hey Shelley,
      Thanks so much for giving the cookies a try, I am so glad they were enjoyed! Happy Holidays! xTieghan

    1. Hey Chelsea,
      These would be good for up to 4 days! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  63. Hello! I made these cookies, and they were absolutely delicious. The only problem was that my dough was extremely dry and crumbly. It was very hard for me to separate into balls without them falling apart like sand. Should I add more than 1 tablespoon of water next time? Please let me know what you suggest as I would love to try these again for Christmas!

    1. Hey Rachel,
      Thanks so much for giving the recipe a try, I am sorry you had issues with the texture of the cookies. Yes, next time try adding another tablespoon of water or cream. I hope this helps! Happy Holidays! xTieghan

    1. Hey Samantha,
      I haven’t tested this, but you could try using coconut cream. I hope you love the recipes, please let me know if you have any other questions! Happy Holidays! xTieghan

  64. I’ve made three batches of these tonight and they just aren’t working for me! I have added water to thin out the batter but they don’t spread or look very lacy. I haven’t made any adjustments to the recipe. Any tips? Despite the way they look, they do taste good 😅 thanks so much!

    1. Hey Allison,
      Thanks so much for giving the recipe a try, I am sorry they are not working out for you. I would suggest reading through the blog post. I talk about how important it is to boil the butter and brown sugar together and following the steps exactly will result in the correct texture. I hope this helps for next time, please let me know if you have any other questions! Happy Holidays! xTieghan

  65. I made these and all went smoothly. They tasted delicious but did not stay crisp. By that night they were soft and chewy. What can I do to change that.

    1. Hey Diane,
      Thanks so much for giving the recipe a try! I like to store these in an airtight container to keep them crispy. Please let me know if you have any other questions. Happy Holidays! xTieghan

  66. Hello! These sound and look just perfect! Question – I know all purpose flour won’t work and you highly recommend almond flour but I was wondering if whole wheat flour will do as a substitute?

    1. Hey Ashley,
      Sorry the almond flour is KEY:) I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Taleen,
      I prefer to use salted butter, but unsalted will work just fine. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  67. 5 stars
    After reading all the comments I was very careful to follow the recipe EXACTLY. These cookies turned out perfect! We love the flavor of the almond flour. Hubs even says they may be his new favorite cookie. Thanks for a keeper! They are going on my Christmas cookie plate!

    1. Hey Karen,
      I am so glad the cookies worked out for you, thanks so much for giving them a try! Happy Holidays! xTieghan

    1. Hey Stacey,
      Yes, I would freeze just the cookies though, not the chocolate. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  68. Wow, these look delicious! Can we replace the almond flour with regular flour? My daughter has nut allergies.

  69. Hi! Can I use whole milk if I don’t have heavy cream? Or just do the chocolate but itself?! Thanks! Can wait to make them!

    1. Hey Kathryn,
      Whole milk will work! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  70. 5 stars
    I made these for a holiday cookie swap at the bakery where I work. (no pressure baking for pros! Eep!) the recipe was easy to follow and delicious! After a test batch to figure out timing in my oven, they went off without a hitch. Instead of hot chocolate I went for another holiday inspired beverage and made white chocolate with eggnog and fresh nutmeg for the filling. Will probably make these every year now!

  71. 5 stars
    I was so nervous to make these, but your directions and pictures were so spot on! They came out perfectly…will be hard to give away in my cookie boxes!!

  72. Hi, love the flavor of the cookie and chocolate but mine didn’t seem as thin and crispy as they should, any idea why?

    1. Hey Caroline,
      Thanks for giving the recipe a try, I am sorry they were not as thin as you would have liked. Next time, try adding 1 tablespoon of cream to your batter, this will help to thin them out a bit. I hope this helps! xTieghan

  73. Hey there! trying to make these cookies right now and I have a couple questions. One, you mention moving the racks to the top and lowest position, which spot do you use to bake the cookies? I’ve tried both but my cookies are chewy and underdone even at 9 minutes. I’m putting the last of the batter in now and am going to let it go for a little while longer.Also, any tips on how you made yours so perfectly round? My dough looks like the picture you have there but once cooked none of them kept a round shape. Thanks for any help you can offer! They look so pretty and delicious! I hope I can figure it out.

    1. Hey Rachel,
      Thanks so much for giving the recipe a try! I bake the cookies one on the top rack and one on the bottom. I use a teaspoon to help measure my batter which gives the round cookie. Let me know if this helps! xTieghan

  74. 5 stars
    These are super tasty and delicious. Great texture and gluten free. My partner just pronounced them the “best cookies ever made”! Keep a close eye on the bottom rack as they can easily burn… but even my slightly overdone ones didn’t last long! Highly recommended.

  75. 5 stars
    I made these and they taste delicious, but they didn’t harden when cool. Did I not cook them long enough? I don’t mind trying again as they were so easy to make! Can’t wait to have them completed.

    1. Hey Kelly,
      Thanks so much for giving the recipe a try, was there anything you may have adjusted? Let me know! xTieghan

  76. 2 stars
    Maybe the “optional” milk chocolate wasn’t so optional…these cookies were just plain bad. Had to throw them all away 😭 I was so disappointed…went back and thoroughly reread everything to make sure it wasn’t something I misread. I don’t get it but I’m sad.

    1. Hey Alyssa,
      So sorry you did not enjoy this recipe. Is there something I can help with? Anything you adjusted? Let me know! xTieghan

  77. Fantastic recipe! Thank you for the hard work of putting together a fail proof method. Perfect to share these with friends during the holidays.

  78. These cookies are a new favorite! They were easy to make, and are absolutely delicious. I don’t think I’ve ever had a cookie quite like this. Thank you for sharing all of your amazing recipes Tieghan!

  79. Thanks for this recipe!! My cookies aren’t spreading as much as yours when they bake (I watched your Instagram video for reference) and don’t archive the crispiness. Even after cooling they have a slightly soft center even baking for the full 9 minutes. The dough is a lot darker too. Any suggestions on how to improve? Maybe I cooked the brown sugar too long? I’m using Bob’s Red Mill super fine natural almond flour and Domino light brown sugar, for reference.

    1. Hey Natalya,
      So sorry you are having issues with this recipe! Have you tried adding the tablespoon of cream? Maybe try using regular almond flour, not super fine. I hope this helps! xTieghan

  80. I made the oat version today but they came out thick, not thin and lacy. Were the oats supposed to be ground to a flour consistency? I’ll try them again.

    1. Hey Debbie,
      Thanks so much for giving the recipe a try, I am sorry you had issues with the oats. No, they are not supposed to be ground, they do create a thicker consistency. I hope this helps! xTieghan

    1. Hey Debbie,
      So sorry, did you adjust the recipe at all? The oats definitely create a different, not quite as lacey, texture. Please let me know how I can help! xTieghan

  81. I am making this recipe now and some of the cookies are round and some quite oval! Is there a trick to the beautiful round cookies you get? Also, some are turning out lacier than others in the same batch. Any suggestions? Thank you!

    1. Hey Debbie,
      Sorry you are having trouble with the cookies! Is there anything that you are adjusting? It sounds like your batter isn’t all that consistent in texture. I would stir more until you have a smooth batter and consistency is the same throughout. You can also try adding 1 tablespoon of cream to help with this. I hope this helps for next time! xTieghan

  82. Oh wow, these were seriously so so delicious. I made them for my partner’s four nieces and they were such a big hit all around. The only problem I had was they didn’t spread very far in the oven! Ended up with some tiny cookies and I wonder where I went wrong. Could it be that I didn’t make them thin enough by adding water? Or should my oven be warmer? I’m pretty sure I followed the directions closely.

    1. Hey Allison,
      Thanks so much for giving the recipe a try! Try adding 1 tablespoon of cream to the batter, this will make it thinner. I hope this helps for next time! xTieghan

    1. Hey Stephanie,
      You want to use 8 tablespoons of butter. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  83. Hi! these look delicious … you mention to position racks in the oven on the top and bottom, when we bake the cookies does one tray go on the top and one on the bottom or both on the top?

    1. Hey Nin,
      You will do one on the top and one on the bottom. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  84. Hi Tieghan! Big fan of your recipes.
    I made this one yesterday (minus the chocolate filling – my boyfriend loved them so much as-is he didn’t want me to add it!). My question is: mine turned out a super soft cookie. How can I get them crunchier? Is it just a matter of cooking them longer? Thanks!

    1. Hey Lexi,
      Thanks so much for giving the recipe a try, I am glad you enjoyed the cookies! Was there anything you adjusted? Was your batter thick? If so, try adding 1 tablespoon of cream, this will give you a thinner cookie! I hope this helps:) xTieghan

  85. Hi, I love lace cookies and this recipe looked so delicious. I did try making them last night but they came out soft instead of crisp and a litrle greasy, which is okay if they are crisp but not so much when they are soft. They did taste great! What do you think I did wrong? I definitely want to try them again!
    I love all your recipes, Tieghan, thanks so much!!

    1. Hey Colleen,
      Thanks so much for giving the recipe a try, I am sorry the texture was off. Was there anything you adjusted in the recipe? Let me know how I can help! xTieghan

    1. Hey Kenzie,
      So sorry, almond flour is key here. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  86. Looks delicious! Unfortunately I only have all purpose flour at home, so I am going to try your suggestion of the oatmeal lace cookie version with the hot chocolate filling. I’m sure they will be just as good. Just out of curiosity though – I saw your comment that said you didn’t have success with the regular flour, but what was the actual result? Thanks!!

    1. Hey Becca,
      The recipe just did not work with all purpose flour, they were puffy and not lacey. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  87. My cookies did not turn out crispy and thin, they actually didn’t spread out at all.. They looked just like your photo (not too thick) but stayed that way!? Any recommendations?

    1. Hey Melissa,
      So sorry you had issues with the cookies! Next time try adding 1 tablespoon of cream to the batter to help them spread. I hope this helps, please let me know if you have any other question. Happy Holidays! xTieghan

  88. 5 stars
    These taste amazing! The only problem I did have though is I had an excess of melted butter when stirring the ingredients together, making the dough rather oily. The dough was actually sitting in a pile of butter. Any suggestions here?

    1. Hey Julianna,
      So sorry about this, was there anything you adjusted in the recipe? Please let me know how I can help! xTieghan

  89. 5 stars
    Hi! I tried this recipe today and it was delicious! The cookies did not turn out “lacey” for me. What could’ve been the issue?

    1. Hey Ace,
      Thanks so much for giving the recipe a try! Was there anything you adjusted in the recipe? Was the batter to thick? If so try adding 1 tablespoon of cream to help achieve the lacey look. I hope this helps, please let me know if you have any other question. Happy Holidays! xTieghan

    1. Hey Pri,
      I have never frozen this dough, if you want to can make the cookie, freeze those, and then add the chocolate filling once thawed. I hope you love the recipe, please let me know if you have any other question. Happy Holidays! xTieghan

  90. Love these! I actually made a few changes that I wanted to let people know about!
    First, I used leftover almond pulp from making homemade almond milk as the almond flour. I just did a 1 to 1 substitution with the almond flour. I was looking for recipes to use the leftover almond pulp and this seemed perfect.
    Secondly, I browned the butter and added a tablespoon of water to replace the evaporated water. I’m clearly obsessed with brown butter.
    All in all, it was DELICIOUS as per usual. I will say my cookies didn’t spread much, which is due to the two substitutions I made, but they were still crunchy and chewy and delicious.

  91. I made these and they tasted amazing! but sadly, they didn’t lace. Could my mixture have been too hot when I added the egg white? They looked like sugar cookies, but we still ate them all 🙂

    1. Hey Melissa,
      So sorry you had issues with the cookies! Was there anything you may have adjusted? If the batter was thick try adding 1 tablespoon of cream to help get the Lacey look. I hope this helps for next time, please let me know if you have any other question. Happy Holidays! xTieghan

  92. Hi! I used almond flour and everything but my cookies didn’t flatten at all (they actually kind of puffed up!). Any idea what I did wrong?!

    1. Hey Jordon,
      So sorry you had issues with the cookie. Was there anything that you adjusted? Was your batter thick or thin? If the batter is thick try adding 1 tablespoon of cream to help thin the batter out, this will help the cookies to spread. I hope this helps for next time. Happy Holidays! xTieghan

  93. 5 stars
    These are just as good as they sound! I would definitely recommend either halving whichever type of chocolate you choose (if doing both, maybe quarter the amount of each) or double the cookies 🙂 also idk what type of person can make these in just 30 minutes but I’m not that type lol. They took much longer in the over for me but can’t complain cause they’re so worth it

    1. Hey Julia,
      Yes, these cookies are gluten free. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  94. I made these tonight and they taste amazing! But they definitely look nothing like yours. Mine resemble regular cookies like a made a chocolate chip. What did I do wrong? Either way they’re really good thank you!

    1. Hey Taylor,
      Thanks for trying the recipe. Was there anything you could have adjusted? Let me know how I can help! xTieghan

  95. 5 stars
    I loved these! Truth be told, the only lace cookies I’ve ever had were from TJ’s. They’re delicious, by the way. But when I saw this recipe, I knew I had to make it for our family. My daughter has allergies, so I subbed the butter for soy free earth balance, and used enjoy life chocolate chips with Ripple half & half. They turned out great! The only suggestion I have is to use 1.5-2 tsp per cookie when dropping the dough for baking. 🙂

  96. Hi!!

    Love this recipe! I was having similar issue that other people were. That they were not expanding/it not being as crispy and flat as the photos.

    I went ahead and tried the recipe again, What helped was watching her IG video. I melted butter in cast iron and added ingredients into cast as well. I also did not let it sit for 10 mins after egg white. About 3-5. For me FIXED my issue!

    The IG step by step videos are so HELPFUL!

    Thanks so much for sharing such a yummy recipe!

  97. Just tried to make these twice. Both times my caramel didn’t come together and crystalized, causing the dough to seize when I put the almond powder in. I tried to bake my first batch but the cookies didn’t spread and burned around the edges. Any tips?

    1. Hey Sydney,
      So sorry you had issues with the recipe! So you aren’t really making caramel here, you only want the butter and sage to boil for 1 minute and then pull it from the heat. Also, what do you mean by almond powder? It is key to make sure you are using almond flour here. I hope this helps for next time! xTieghan

  98. I made these today, I followed the recipe exactly and they are really yummy but the cookies don’t look “lacy” and bubbly like they do in the pictures. Not sure what I did wrong 🙁

    1. Hey Alex,
      Thanks for giving the recipe a try, I am sorry they did not turn out as you would have liked. Was there anything you adjusted in the recipe? Was your batter thick? If so, try adding 1 tablespoon of water or cream next time. I hope this helps! xTieghan

  99. 4 stars
    Hello!
    Just baked these and had a problem with them settling down into a thin cookie. They sort of kept their shape so I used the back of a spoon to flatten them out a bit. The tray on the bottom third of the oven burned on the bottom. I’m wondering what I did wrong? Nonetheless the top tray with the melted hot chocolate was delicious!!

    1. Hey Elizabeth,
      I am so sorry you had issues with the recipe! Was there anything that you adjusted? If your batter was on the thicker side next time add 1 tablespoon of cream to the batter. I hope this helps! xTieghan

    1. Hey Samantha,
      Espresso powder is made from darkly roasted coffee beans that have been ground, brewed, dried, and then ground to a very fine powder. It’s much more concentrated than instant coffee, which means you only need a teaspoon or so in your chocolate recipe to do the trick. Just check the expo date on your jar:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Audrey,
      I would use coconut cream:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  100. 5 stars
    I found the cookies to be easy to make. I read some of the comments and did see some of the same sticky issues. I found that you need to make sure the cookies are teaspoon size (small) and fully cooked (brown edges). Then they do need time to cool before they will release from the paper. I found using parchment and “peeling” the cookies off the parchment worked well for me. I did half the chocolate amount, which was still a little more than what I needed. I used Lily’s, which doesn’t melt well but I found it’s texture to be easy to spread on the cookies immediately. It doesn’t taste off but the texture is more like heavily damp fine sand. All in all, it’s an easy, fast cookie that tasted great!

  101. 5 stars
    These were AMAZING! I’m always excited to see a tasty gluten free cookie, thank you! My first batch came out just like yours (lace like) and my second batch came out more like a solid cookie and slightly thicker – any idea what I may have done to make them less lace like?!

    1. Hey Abby,
      Thanks so much for giving the recipe a try, I am so glad you enjoyed the first batch! Did you do anything differently in your second batch? xTieghan

  102. 1 star
    Unfortunately this recipe didn’t work for me. The cookies didn’t spread as much as they should have and didn’t achieve the lace look. Looking at other lace cookie recipes I think the sugar amount here may be too low. Since the cookies didn’t spread like they should have I had a lot of filling leftover. I love your recipes but this is a miss for me.

    1. Hi Monika! I am really sorry about that! Is there anything that changed while making this? I will look into it on my end as well! xTieghan

  103. I had the same problem as everyone above. They didn’t spread and eventually burned around the edge and never crisped up. Just gooey blobs. Followed the recipe exactly. Not sure why these aren’t working for so many of us! Altitude? I’m in Portland.

    1. Hey Ellen,
      So sorry you had issues with the recipe. Next time try adding 1 tablespoon of cream to the batter to help it spread. I hope this helps! xTieghan

  104. 4 stars
    Tried making this twice, even opened up a fresh new bag of almond flour for the 2nd try. Both times they didn’t spread, not sure what I’m doing wrong. They still tasted great, just don’t look nearly as pretty. Any tips?

    1. Hey Nancy,
      So sorry you are having issues with the recipe. Have you adjusted anything? If you batter is thick try adding 1 tablespoon of cream to help thin it out. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  105. My 1 tsp cookies came out very small? Did you mean to say 1 TBSP? Maybe I did not heat the butter and brown sugar properly? Help!
    Kim

    1. Hey Kim,
      Yes, 1 teaspoon is correct. If your batter was too thick I would recommend adding 1 tablespoon of cream. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  106. Hi Tieghan! I inadvertently bought almond meal at Trader Joes, thinking it was almond flour-can I use it in this recipe? It looks fairly fine and I can see that skin on almonds were used in the processing! I don’t want to compromise the end result! Let me know your thoughts- I’m eager to dig into this awesome recipe;) tx-Ellen
    ps- I could grind it further in my processor, but I’m afraid it may turn into butter with a few pulses

    1. Hey Ellen,
      So sorry I would not recommend almond meal, you really need to use almond flour here. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Jesse,
      So sorry you had issues with the cookies, I need a little more information to help you. What did they look like? Was the flavor okay? How was the texture? Let me know how I can help! xTieghan

  107. So excited to make this recipe! A great end to a stressful college finals! Can I substitute regular milk for the heavy whipping cream in the ganache?
    Thanks!

    1. Hey Gabriella,
      Yes, that will be fine to do:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey there,
      I get my almond flour from Whole Foods or Thrive Market! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey France,
      The almond flour is key in this recipe. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  108. 5 stars
    Super easy and sooo delicious! I love these cookies! The cookie reminds me of a coconut macaroon, it’s soft but has that caramelized crunch. I love the cookie so much I debated only dipping one edge in the chocolate and not making the sandwich but I decided to follow the recipe through before adjusting to preference. They are perfect and I will definitely make again. Another half baked harvest recipe that checks all the boxes!

  109. Hey!

    Love this recipe, but my cookies turned out a bit burned on the sides and Doughy in the middle. Any recommendations?

    1. Hey Emma,
      Thanks for giving the recipe a try, I am so sorry about this! Did you adjust anything in the recipe? Next time, try adding 1 tablespoon of water or cream to your batter to help thin it out a bit. I hope this helps! Happy Holidays! xTieghan

  110. 5 stars
    Better than any chocolate chip cookie I’ve ever had!! So easy to make and the hot choc filling makes all the difference!

  111. Hey Tieghan! I tried to make these and they turned out a bit gooey and not as thin…. I tried to make the batter twice. I followed it to a T. Any suggestions of what i might be able to try?? Thank you!!!
    P.s. they still turned out so delicious with just a chocolate drizzle over ◡̈

    1. Hey Tara,
      So sorry about this! Next time try adding 1 tablespoon of water or cream to your batter, I think this will help thin them out. Please let me know if you have any other questions! xTieghan

  112. I can’t begin to say how much I enjoy looking at your recipe archives. ^_^ It’s always fun to observe the way your writing/photography has developed over the years!

  113. I tried this recipe today and the cookies did not spread out much at all. They just stayed in that same teaspoon shape that they went into the oven as. Any tips?! Thanks!!

    1. Hey Victoria,
      So sorry you had issues with the recipe! Next time, try adding 1 tablespoon of water or cream to your batter, it sounds like your batter was a tad thick. I hope this helps! xTieghan

  114. I tried making these cookies today and they didn’t spread out very much. They just stayed the same size and shape of the teaspoon drop that’s they went into the oven as.

  115. Do you whip the egg white until stiff or just add it in without whipping it? I can’t wait to try these. Thanks.

    1. Hey Stephanie,
      You just add the egg white:) I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  116. 4 stars
    I made these today and filled with homemade dolce de leche. I also made your oatmeal lace cookies today and filled with Nutella. Both great, but different. These were much more fragile to handle and a bit more “sticky”. The oatmeal cookies were a bit more forgiving. The flavor on both is fantastic!

  117. Made these after playing in the snow with the kids today. We just sprinkled mini M&Ms on them as soon as they came out of the oven to melt them a bit. They were really, really good!

  118. I tried making these today, but they came out crumbly. I used almond meal flour accidentally. Is that the likely problem? I also used dark brown sugar rather than light brown sugar. I’ll try again with the listed ingredients and see if it works.

    1. Hey there,
      So sorry you had issues with the cookie, unfortunately the almond meal flour was probably your issue. Next time, try using almond flour. I hope this helps! xTieghan

  119. I am planning to make this for my annual Xmas cookie box but will the lace cookie get soggy if stored with other cookies?

    1. Hey Rebecca,
      Nope, they should be fine! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  120. 5 stars
    Made these yesterday and they’re SO GOOD. however, they didn’t turn out as thin and crispy as they should have and didn’t spread out much in the oven. any tips? they were still delicious!!!!

    1. Hey Lilly,
      Thank you so much for giving the recipe a try, I am so glad you enjoyed! Next time, try adding 1 tablespoon of water or cream to the batter, this will make for a thinner cookie. I hope this helps! xTieghan

  121. I was super pumped to make these because they’re naturally gluten free. Woo! Unfortunately, the cookies didn’t really spread or get lacy. They also burned after 8 minutes. Any ideas? Thank you!

    1. Hey Louisa,
      I am so sorry you had issues with the cookies, was there anything you adjusted? Unfortunately ovens cook differently, so next time I would remove them once they are golden brown rather than baking for the full 8 minutes. I hope this helps! xTieghan

    1. Hey Trusha,
      So sorry the almond flour is key here. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  122. Love the look and description of these cookies! I’d love to add them to my cookie gift boxes this year. I am wondering about the optional melted chocolate listed in the dough recipe, however. This is just to make it all a bit more chocolate-y? Any special instructions other than to just add it to the dough? Thanks!

    1. Hey Catherine,
      Yes, if you want to make the cookies chocolate then you would add the melted chocolate to the dough. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  123. Hi! Just new to Instagram and I LOVE everything you do! You are so inspiring to me, especially in my kitchen!!!
    These cookies look delicious. My son is allergic to nuts, is APF ok or would you recommend another flour?
    Thanks so much! Also, do you have a favorite sweet loaf bread for Christmas? Planning to pass out to friends. I did your pumpkin cinnamon swirl for thanksgiving gifts, big hit!!!
    Thanks for your time!

    1. Hey Michelle,
      Thanks so much for your kind message. Unfortunately the almond flour is key in this recipe, I would give this one a try:
      https://www.halfbakedharvest.com/nutella-oatmeal-lace-cookies/
      Here are some great Christmas breads:
      https://www.halfbakedharvest.com/cream-cheese-swirled-chai-gingerbread-cake/
      https://www.halfbakedharvest.com/easy-swirled-cinnamon-sugar-croissant-loaf/
      I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  124. 1 star
    Total flop. Followed exactly. They stuck to the paper and never set up. Icing would not spread at all especially because the cookie crumbled immediately and the icing hardened so fast.

    1. Hey Brittany,
      I bought those from Michaels. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Joan,
      Sorry, the almond flour is key here! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  125. Hello! Gorgeous biscuits and I want to make them, but I can“t open the metric form for grams,it doesn`t work and in Eurore everything is measured in grams, not ounces….I`m very sorry, I`m a sad….Greetings! Maria

    1. Hi Maria! Below should be the measurements that you need in grams. I hope this helps! xTieghan

      85.2 grams salted butter
      340.19 melted milk chocolate
      4.928 vanilla extract

  126. 4 stars
    I made these this afternoon and super easy. I just ground up a bunch of almonds to make almond flour as I didn’t have. These are yummy, chewy deliciousness!! Question though how did you get the round shape of the cookies. Mine came out oblong or crazy shapes. I had way too much chocolate leftover. If I make again might just use nutella as my chocolate came out too runny.

  127. these are my favorite type of cookies to make since a variation on them is the cookie that the place i live is know for. For all that are asking if normal flour is a option IT IS, these are the ingredients to the local version i make often;
    45 gr butter room temp, 150 gr light brownsugar, 1 tsp vanilla-extract, pinch of salt, 30 ml milk roomtemp,
    50 gr white almonds or peanuts chopped very fine, 75 gr local flour (made from a softer wheat. it has less glutenformation idk its a must according to grandma)

  128. These look amazing but tell me please what are the little white treats on top and surrounding? They too look amazing. Thanks

    1. Hey Lori,
      Those are meringue cookies that I found at Michaels. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  129. 5 stars
    You have the BEST recipes! Made the choc bourbon pecan pie cupcakes and vanilla pumpkin latte cupcakes for Thanksgiving…..scrumptious! I look forward to your recipes every day.

  130. 5 stars
    These are amazing!!! I made them this morning, but I must have used less chocolate in them because I had about half the chocolate left over. Simple solution…I made another batch of cookies!!! My neighbors will love me. I have never made a bad recipe from your collection…thank you!!

  131. Tieghen – looks delicious! Quick question, your description references almond flour and regular flour, yet the recipe only has almond flour. Can you clarify and correct? Thanks!

    1. Hey Julie,
      Sorry for the confusion, the recipe is fixed, there is only almond flour used here. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Carol,
      So sorry the almond flour is key to this recipe. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Linda,
      This recipe only calls for almond flour:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Judy,
      You can freeze the cookies without the chocolate filling. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  132. 5 stars
    Generally, I prefer a chewy cookie like a oatmeal raisin, but these look really yummy. I want make these and I’ll know I’ll love them.

  133. These sound delicious. Reading your description, it says almond and regular flour, but in the ingredients list, it just says almond flour. Just making sure almond flour is the only flour needed before I make these. Thank you!

  134. Good Morning.
    what is the optional 12 oz milk choc needed in the cookie recipe. Did I miss something?
    Thanks.

    1. Hey there,
      You can use milk chocolate as the filling or the hot chocolate recipe filling. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  135. Hi. You mention in the description that you add both almond and regular flour but I don’t see regular flour in the list of ingredients. Do you use almond flour only? Thanks!!

    1. Hey Leah,
      So sorry for the confusion, the recipe has been fixed, you are only going to use almond flour. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  136. Hi Tieghan! love lace cookies and these look so good with the chocolate filling! In your description before the recipe you mention adding almond flour and regular flour but only almond flour is listed in the ingredients. Is there any regular flour?
    Thanks! Can’t wait to try them!

    1. Hey Leigh,
      So sorry for the confusion, the recipe has been fixed, it only calls for almond flour. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  137. These look delicious and I’m so excited to make them. Can they be frozen or stored in the fridge? I would love to make these in advance if possible and send out with my family’s Christmas gifts.

    1. Hey Amanda,
      You can store these in the fridge or freeze without the chocolate. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  138. Hello! These cookies look so delicious! I really want to try them! My children are all allergic to nuts. Can I sub in all purpose flour for the almond flour? If yes, is it a 1:1 substitution? Thank you and Happy Holidays!