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.

Get the recipe!