Makes 12-18 cookies
3 tablespoons butter, melted
1 teaspoon vanilla extract + 2 teaspoons milk
OR 1 tablespoon fruit juice/puree
⅓ cup light brown sugar
2 Tablespoons flour (aka ⅓ cup cornstarch)
3 tablespoons ground almonds, if you‘ve got it
½ cup chocolate chips, melted
Heat oven to 325F.
Whisk dry ingredients into wet ingredients until smooth. Refrigerate batter 1 hour (or freeze for 10 mins if in a jiffy).
Drop 1 teaspoon rounds of batter onto a greased sheet pan 4 inches apart and flatten slightly with the palm of your hand . Bake 12 minutes until batter has dropped and spread into a lacy round and caramelized in color. Let sit for 1 minute to cool slightly. Remove from sheet pan and shape or transfer to a flat surface to cool completely. Spread bottoms with melted chocolate and let set upside down before eating or storing.
Store in an airtight container in the fridge for up to 3 days.