Ingredients for Caramel Lace Chocolate Chip Cookies
- Butter Flavor Crisco
- Light Corn Syrup
- 1/2 cup (100g) packed light brown sugar
- 1 teaspoon pure vanilla extract
- All Purpose Flour
- 1/4 teaspoon salt
- Semi Sweet Chocolate Chips
- Pecans
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How to Make Caramel Lace Chocolate Chip Cookies
- Preheat oven to 375°F (190°C).
- Grease two baking sheets.
- In a large bowl, combine 1/4 cup (57g) butter-flavored Crisco stick, 1/4 cup (59ml) light corn syrup, 1/2 cup (100g) packed light brown sugar, and 1 teaspoon pure vanilla extract.
- Beat at medium speed with an electric mixer until well blended and creamy.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing at low speed until just combined. Be careful not to overmix.
- Stir in 1 cup (170g) semi-sweet chocolate chips and 1/2 cup (60g) chopped nuts (walnuts or pecans recommended).
- Drop rounded teaspoons of dough 4 inches apart onto the prepared baking sheets.
- Bake one baking sheet at a time for 5-7 minutes, or until the edges are golden brown. Keep a close eye on them as ovens vary.
- Do not overbake; cookies will crisp up as they cool.
- Let cookies cool on baking sheets for 2 minutes.
- Using a spatula, gently lift one edge of each cookie.
- Grasp the lifted edge and gently pinch or flute the edge, bringing it towards the center of the cookie.
- Continue fluted the edges all the way around each cookie.
- Transfer cookies to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
121g
Fat
37g
Carbs
25g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Drop Cookies Desserts Lunch American Oven Easy Holiday Event Kid Friendly Cookies And Brownies Easter Chocolate Dietary Christmas New Years Comfort Food Independence Day Valentines Day Taste Mood Equipment Number Of Servings
