A Trial With Tuile & Chocolate Chips

So this was an experiment. And it was ok. I’m going to be honest. These aren’t the best looking cookies (I think they look rather alien and amoeba-like, and since I used only one chocolate chip per cookie, it also exudes a one-eyed monster vibe.)


I’ve praised Michael Rulhman’s Ratio before, and make all my shortbread cookies using his recipe.

The section of his book dedicated to cookie dough offers up a variation of the 1-2-3 cookie. You add some egg whites and bake to get a light, crispy, golden yellow cookie, the tuile.

I thought I’d borrow a little from the tuile recipe and make a chocolate chip version. Ruhlman’s recipe calls for equal parts egg whites, sugar, flour and butter, but I used more flour. I added some baking powder too, to give it a more cakey effect. Real tuiles need deft handling to get them thin, crispy and in the right shape, and I didn’t have the patience to try; so I went with softer cake-like cookies.

But as far as experiments go, it wasn’t so bad. Completely edible and enjoyable, though not knock-your-socks-off fantastic. These reminded me of ladyfinger biscuits, so they’re not all that bad. Except ladyfingers don’t look like alieneyes.

TUILE-INSPIRED CHOCOLATE CHIP COOKIES (Adapted from Michael Ruhlman’s Ratio.)


  • 60 g  egg whites (I used two egg whites which weighed about 30 grams each. I used this as the base and measured the rest of the ingredients accordingly.)
  • 60 g castor sugar
  • 60 butter
  • 1/2 teaspoon vanilla essence
  • 80 g flour
  • 1/2 teaspoon baking powder
  • Chocolate chips to decorate


  • Preheat oven to 190 C, and line a baking sheet with parchment paper.
  • Whisk together the flour and baking soda in a bowl and set aside.
  • Whisk together the egg whites and sugar until light and frothy.
  • Add the butter and vanilla and beat well.
  • Add flour+baking powder and fold till everything is incorporated. (The batter is going to be on the stickier side.)
  • Spoon onto a baking sheet, smooth out with your fingers, place a chocolate chip in the centre and bake at 190 C for 8 to 10 minutes or until the edges turn golden brown.
  • Cool and serve.


For a wonderful tutorial on how to make and shape real tuiles, look no further than Martha.

How To Make Tuile Fortune Cookies

Hope you are all enjoying your weekend.

I shall be back tomorrow with the final cookie of the week. And yes, I promise it’s better!!

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