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I tried this recipe, but mine stayed “floppy” even after cooking and didn’t crisp up. Perhaps they needed more time in the oven?
Most likely yes, they just needed a little more time in the oven. Just be careful as there is a fine line between crisp and burnt. Try increasing the time by 60 seconds and increasing by additional 30 second increments until they are darker in color but not burnt.
It’s also possible your kitchen was humid. Humidity is the florentine enemy! So if your kitchen is humid, than you may want to try baking something else and coming back to these cookies at a later date.
Are these chewy?
Hi, Champak! Emma here, managing editor for Simply Recipes. No, these are meant to be more crispy than chewy, though they become a little chewier after a day or two. Hope this helps!
Do these stay crispy? I’ve tried other lace cookie recipes and, while the taste was good on the first day, by the second they were limp and flimsy. I had stored them in an airtight container, but it didn’t help.
How will this hold up?
Can you freeze them?
I have never frozen these but I think they would be OK. I’d make sure they were properly chilled beforehand (perhaps place them in the fridge overnight) so the chocolate is firm, then place them in a gallon resealable plastic bag.
Let me know if you do freeze them and how they turn out!
What happens if I use Dutch processed cocoa? It’s all I have in my house…
No problem! You can totally use Dutch processed cocoa with this recipe! It won’t effect the end product other than it will taste slightly different because Dutch process cocoa has a different flavor profile. Think chocolate brownie (often made with natural cocoa) vs. Oreo cookies (made with Dutch process).
Could these be made with coconut flour in order to make them gluten free?
I don’t have a lot of experience working with coconut flour, but from what I understand, it tends to suck up a lot of the moisture in baked goods and as such, it would probably not be my first choice as a substitution. Rice flour and tapioca or cornstarch might be a good substitute. Or another all-purpose gluten free flour blend that you have around the house.
But if you do make them with coconut flour, try reducing it to 2 tablespoons and please come back and let me know how they turn out!