Name: Lacy Cookie Chips with Chocolate Dip
Ingredients: 1 cup quick-cooking rolled oats; 1 cup granulated sugar; 1/2 cup salted butter, melted; 2 tablespoons unsweetened shredded coconut; 1 large egg, beaten with a fork; 1 1/2 teaspoons pure vanilla extract; 2 teaspoons freshly squeezed orange juice; 3 tablespoons unbleached all-purpose flour ((or gluten-free flour)); 1/2 teaspoon salt; 3/4 cup whipping cream; 1 teaspoon pure vanilla extract; 1 tablespoon honey; 10 ounces bittersweet chocolate pieces

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We all seem to have a thing for chips & dip. Allow me to switch things up a bit with these Lacy Cookie Chips with Chocolate Dip.

There’s something so satisfying when you grab a chip by the hand and lower it into that bowl of yummy dip. You can choose how much dip you’d like …not too much …not too little. It’s like being in control of the situation.

With these beauties, you still get to decide when and how you’ll dip but this time it won’t be a savory snack. It will be oh so sweet. And that dark chocolate dip! The combination is perfection.

Time to make your first batch of Lacy Cookie Chips with Chocolate Dip. Gather up what you’ll need for the cookie chips…

Quick-cooking rolled oats – Quick-cooking oats work best here.
Granulated sugar – When possible, I prefer to use organic granulated sugar. It’s less processed than conventional refined sugar, retaining some of the molasses, which contains vitamins, minerals, and antioxidants. Additionally, organic sugar is produced without synthetic pesticides or herbicides.
Butter – Melted. Salted butter is recommended.
Unsweetened shredded coconut – Be sure to use unsweetened coconut as it has a drier consistency and contains no added sugar.
Egg – A lightly beaten large egg is used.
Pure vanilla extract – Best to use pure vanilla extract. Made from only natural vanilla beans, water and alcohol, pure vanilla extract provides a richer, deeper flavor profile with additional aromatic notes that the artificial version lacks.
Orange juice – Freshly squeezed.
Flour – Unbleached all-purpose flour is used here. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota. If desired, gluten-free flour can be used as an alternative.
Salt – Finely ground table salt is fine.

The cookie dough (more like a batter) is made from the same recipe used in my Chocolate Lace Sandwich Cookies. This time we’ll add coconut to the formula. It’s all mixed up in one bowl. With a spatula or wooden spoon. Super easy.

For those of you who need to avoid gluten, use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour instead of regular all-purpose flour. And be certain that your rolled oats are certified gluten-free. There will be no noticeable change in texture or flavor. Really.

Preheat oven to 325°F with racks placed in upper and lower thirds of the oven.
Line two large baking sheets with parchment paper or nonstick baking liners.

In a medium bowl, mix the oats, sugar & butter together with a wooden spoon or spatula.
Add the shredded coconut and mix well.
Stir in the egg until well blended followed by the vanilla & orange juice.
Add the flour & salt.
Stir to mix until well combined.
The batter will be somewhat thick and lumpy.

Drop the batter by half-teaspoonfuls onto the prepared baking sheets, at least 2 inches apart, up to 12 per sheet.
The cookies need ample room to spread.
Bake until golden brown, switching the position of the sheets halfway through, 8 minutes total.

The prepared batter will be thick and “lumpy.” Please don’t be tempted to bake more than twelve at a time on each sheet. These guys need lots of room to grow …they will spread out considerably. And while still warm, they are very sticky.

And please don’t skip the step where you line the baking sheets with parchment paper or non-stick baking liners. Clean-up will be so easy.

While the first batch of cookies is baking, set up a large cooling rack.
You’ll need two standard sized rolling pins to form the cookie chips.

If you don’t have an extra rolling pin (or any at all) you can use an empty tube or two from your last few rolls of paper towels, covered with a layer of plastic wrap or tin foil.

Cool cookies on baking sheets for 20 seconds, until just holding together.
With a thin metal spatula or offset spatula, quickly transfer them to the waiting rolling pins.

Drape each cookie over the rolling pin.
Immediately press down gently on the edges to create the shape of a chip.
They should set up within 60 seconds.

When fully set up, they should resemble the shape of Pringles chips. If the second tray of cookies cooled off too much on the tray before you could get to it, just place it back in the oven for 60 seconds to make the cookies more pliable.

Repeat the process until all batter is used.
You should end up with about 6 to 7 dozen cookie chips.

Set the formed cookie chips aside to cool completely.
Cookie chips can be stored for up to one week in an airtight container at room temperature.

You’ll need just a few more ingredients to make your Chocolate Dip.

Whipping cream – Or heavy cream.You can use either heavy cream or whipping cream here.
Pure vanilla extract – Pure vanilla extract is recommended over imitation vanilla.
Honey – Using honey, instead of sugar, rounds out the flavor and adds a silky smooth texture to the chocolate sauce.
Bittersweet chocolate – Chopped. Alternatively, you could use semisweet chocolate but the bittersweet version offers a nice contrast to the sweetness of the cookie chips. If you are gluten-intolerant, be sure to use chocolate that is certified GF.

Place the cream, vanilla extract & honey in a small pot or saucepan over medium heat.
Bring the mixture to just prior to the boiling point, then quickly remove from the heat.
Add the chocolate pieces.
Let stand for 30 seconds.
Whisk until smooth and creamy.
Serve immediately.

Or cover and place in the refrigerator.
Can be stored for up to one week.

The chocolate sauce will remain creamy and ‘dippable’ while you and your gang enjoy this delicious treat. Since it’s made with a base of cream, don’t let it sit out at room temperature for too long.

After about an hour, transfer the unused sauce to the fridge for safekeeping. It can easily be reheated when needed.

Imagine pouring a spoonful or two of this goodness over your ice cream?

Lacy Cookie Chips with Chocolate Dip

Your new crowd-pleaser. The perfect combination of sweet crispy cookie chips with not-so-sweet dark chocolate dip.

Servings 6 to 7 dozen cookie chips

Author Rosemary Stelmach

Ingredients

Lacy Cookie Chips

1 cup quick-cooking rolled oats
1 cup granulated sugar
1/2 cup salted butter, melted
2 tablespoons unsweetened shredded coconut
1 large egg, beaten with a fork
1 1/2 teaspoons pure vanilla extract
2 teaspoons freshly squeezed orange juice
3 tablespoons unbleached all-purpose flour (or gluten-free flour)
1/2 teaspoon salt

Chocolate Dip

3/4 cup whipping cream
1 teaspoon pure vanilla extract
1 tablespoon honey
10 ounces bittersweet chocolate pieces

Instructions

Lacy Cookie Chips

Preheat oven to 325°F with racks placed in upper and lower thirds of the oven.
Line 2 baking sheets with parchment paper or nonstick baking liners.
In a medium bowl, mix the oats, sugar & butter together with a wooden spoon or spatula. Add the shredded coconut and mix well. Stir in the egg until well blended followed by the vanilla & orange juice. Add the flour & salt. Stir to mix until well combined. The batter will be somewhat thick and lumpy.
Drop the batter by half-teaspoonfuls onto the prepared baking sheets, at least 2 inches apart, up to 12 per sheet. The cookies need ample room to spread. Bake until golden brown, switching positions of sheets halfway through, 8 minutes total.
While the first batch of cookies is baking, set up a large cooling rack. You’ll need two standard sized rolling pins to form the cookie chips.
If you don’t have an extra rolling pin (or any at all) you can use an empty tube or two from your last few rolls of paper towels, covered with a layer of plastic wrap or tin foil.
Cool cookies on baking sheets for 20 seconds, until just holding together. With a thin metal spatula or offset spatula, quickly transfer them to the waiting rolling pins.
Drape each cookie over the rolling pin and gently press down on the edges to create the shape of a chip. They should set up within 60 seconds. Set formed cookie chips aside to cool completely.
Cookie chips can be stored for up to 1 week in an airtight container at room temperature.

Chocolate Dip

Place the cream, vanilla extract & honey in a small pot or saucepan over medium heat. Bring the mixture to just prior to the boiling point, then quickly remove from the heat.
Add the chocolate pieces. Let stand for 30 seconds. Whisk until smooth and creamy. Serve immediately.
Or cover and place in the refrigerator. Can be stored for up to 1 week.

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