Delicate and crispy lace cookies filled with a luscious chocolate layer.
Melt the butter, corn syrup, and brown sugar in a double boiler over medium heat until smooth.
Stir continuously to prevent the sugar from burning.
Remove from heat and mix in the flour and chopped walnuts until well combined.
Ensure the mixture is evenly combined for consistent cookies.
Drop small spoonfuls of the batter onto a greased baking sheet, spacing them apart.
Leave enough space between each drop as the cookies will spread during baking.
Bake in a preheated oven at 325°F (160°C) for 8-10 minutes until golden brown.
Watch closely to avoid over-baking as they brown quickly.
Cool the cookies slightly on the baking sheet before transferring them to a wire rack.
Cooling slightly helps the cookies firm up for easier handling.
Melt the dark chocolate in a double boiler until smooth.
Remove from heat once almost melted to prevent overheating.
Spread melted chocolate on the flat side of one cookie and sandwich with another.
Use a small spoon or spatula for even spreading.
Refrigerate the assembled cookies until the chocolate sets.
Chilling helps the cookies hold together better.
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