Well we are a couple of weeks into 2016, and it is time for a new blog post. If you know me, you know that I hate Sundays – it’s the one-day of the week that I just have a hard time dealing with. Growing up Sunday always meant family dinner night, and living 3,000miles away from home I miss those nights. So I decided to find a way to make Sundays a little bit easier, my solution was two fold: Sunday afternoon baking + my own Sunday dinner with friends aka my San Francisco “family.” And you know what? It’s been working pretty well so far!
My love of baking started at a very young age, well as soon as I was able to read all the recipes! Looking back, I have to laugh at little me covered in flour standing on counter tops to reach the cupboards. I would wake up before everyone in the house and rummage through cookbooks to decide what I was going to bake that day. My specialty was Peanut Butter Brownies, but there was that one time I thought it would be a good idea to make cookies from all of my old Halloween candy…bad idea, especially since I made up the recipe myself!
I come from a family of chefs and bakers – one day I hope to be as graceful and successful in the kitchen as my parents. They somehow make it look so easy! My Grandma is the queen baker in our family, and going to Grandma and Grandpa’s house always meant I would get to bake. We made all sorts of cookies and cakes, but one of my favorites was her Double Chocolate Lace Cookies. I made them one time with my Grandma and never again, so I called her up to get the recipe to try it out.
Lace cookies are thin and crunchy, then topped with chocolate to make them even more addicting than potato chips! They are also the type of cookie that look much more sophisticated than they are to make (common theme of mine recently!). Usually they are made with almonds, but my Grandma’s recipe uses walnuts and also adds chocolate to the cookie base for a twist. So, my Sunday baking adventures began with these scrumptious cookies, and I can’t think of a better first recipe!
- 1 oz. Semisweet baking chocolate
- 1 oz. Unsweetened baking chocolate
- ¼ lb. Unsalted butter
- ½ c. light corn syrup (red label Karo)
- ¾ c. firmly packed light brown sugar
- 1 c. finely chopped walnuts (measure after chopping)
- 1 c. plus 2 T. flour
- For topping: 12 oz. Semisweet chocolate, melted (see note)
- In top of a double boiler place chocolate, butter, corn syrup and brown sugar. Cook, stirring occasionally with wooden spoon, for about 10 minutes, until chocolate is melted and ingredients are well combined. Remove from heat.
- Combine nuts and flour and add to chocolate mixture.
- Drop batter by teaspoonful 3” apart on parchment paper prepared cookie sheet; cookies will spread.
- Bake in the center rack of a 325 degree preheated oven for about 8 to 10 minutes.
- Remove when the cookies are firm, but not too brown.
- Allow to cool for about 4 minutes and removed cookies by lifting foil off cookie sheet. Cookies should release very easily.
- When cookies are cool, spread each cookie with melted semisweet chocolate using a butter spreader or back of teaspoon.
- Besides chocolate, the cookies can be covered with melted butterscotch chips or white chocolate.