Chocolate-Flecked Tuiles

Cookie batter:
1 1/2 ounces bittersweet chocolate, coarsely chopped
1 cup confectioners’ sugar
3/4 cup all-purpose bleached flour
1/2 cup (1 stick) unsalted butter, such as land O’Lakes, softened
1 teaspoon vanilla extract
4 large egg whites, at room temperature

Make the cookies:

1. Place the chocolate in the bowl of a food processor fitted with the metal chopping blade and pulse until coarsely ground, making sure not to over-process and melt the chocolate. Transfer the ground chocolate to a small bowl and refrigerate until cold, about 30 minutes.

2. Position a rack in the center of the oven and preheat to 325°F.

3. Sift the confectioners’ sugar and flour together and set aside.

4. In a 41/2-quart bowl of a heavy-duty electric mixer fitted with the paddle attachment, cream the butter for 1 minute on medium speed. On low speed, gradually add the dry ingredients and beat until absorbed. Beat in the vanilla extract. Continuing to beat on low speed, add the egg whites, one at a time, and beat until the mixture becomes a smooth batter. Scrape down the bowl with a rubber spatula as necessary.

5. Remove the bowl and paddle attachment from the mixer stand and use a rubber spatula to stir in the chilled ground chocolate.

6. Make a template: Using the rim of a cookie cutter as a guide, draw six
3-inch diameter circles, spaced well-apart, on a sheet of parchment paper. Line a baking sheet with the template and place another piece of parchment over the template.

7. Using a small offset metal spatula, spread a thin layer of batter to make one round on the prepared pan. Repeat to make the remaining rounds. You will need about 2 teaspoons of batter for each cookie. Carefully remove the template and set aside. Bake until the cookies are golden brown around the edges and the centers are set, about 8 to 10 minutes.

8. Transfer a cookie to a work surface and place it bottom side up. Roll the cookie around a dowel or the rounded handle of a wooden spoon, about 1/2-inch in diameter. Press down firmly to prevent the cookie from unrolling. Slide the cookie off the dowel onto a wire rack. Working quickly, repeat with the remaining cookies, one at a time. If the cookies cool too much, they may crack as they are being rolled. If this happens, return the cookies to the oven and reheat for a few seconds.

9. Repeat with the remaining batter, making sure the baking sheet has cooled down (or use another one), so as not to melt the chocolate while spreading the batter. Allow to cool completely. (These cookies are best eaten the day they are made, but may be stored in an airtight container, between layers of wax paper, for up to 2 days.)

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