Cookies · Dessert

Dark Chocolate Lace Florentines

choc 1

Dark Chocolate Lace Florentines

Makes about 18 sandwich cookies


6 tablespoons unsalted butter

1/4 teaspoon salt

3/4 cup light brown sugar, packed

1/4 cup light corn syrup

1/2 cup old-fashioned rolled oats

1/2 cup all-purpose flour

1/2 teaspoon vanilla extract

8 ounces dark chocolate, melted


  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or a silicone baking sheet.
  2. In a medium-sized sauce pan, melt together the butter, brown sugar, salt, and corn syrup. Remove from heat. Pour into a bowl, and add flour, rolled oats, and vanilla extract. Stir until combined.
  3. Using a spoon, portion teaspoon size scoops of dough onto each cookie sheet, leaving plenty of room for the cookies to spread. (I used an 18″ by 13″ cookie sheet, and did about 6 cookies per sheet)
  4. Bake for 7-8 minutes or until the cookies are golden brown. Let cool on the baking sheet for 5 minutes, then move to a cooling rack.
  5. Repeat above steps until the batter is finished. Once are your cookies are baked and cooled, add a small amount of dark chocolate on the back of half of the cookies, and then lay another cookie on top to make a sandwich. Let them set and cool, and then I like to chill them in the fridge before I serve them, which I highly recommend.


Adapted from Hummingbird High




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