Chocolate Crisps

These chocolate crisps are closer to a French tuile than a traditional cookie. The batter is barely there: egg whites, powdered sugar, butter, and just enough flour to hold it together. Dropped by tiny teaspoonfuls and baked hot, they spread into paper-thin discs with lacy, browned edges.

Speed matters once they come out of the oven. You have maybe 30 seconds to get them off the baking sheet before they harden and stick. A thin spatula and a steady hand are your best friends here.

Once cooled, each crisp gets a coat of melted semi-sweet chocolate and a scatter of fine coconut. The chocolate adds richness and the coconut gives a gentle chew that plays against all that crunch.

Pro Tips

• Work in small batches. These bake fast and you need to remove them quickly, so don’t overcrowd the sheet.
• Melt chocolate over hot (not boiling) water. Boiling water causes chocolate to seize and turn grainy.
• Spread the chocolate thin. A thick layer overpowers the delicate cookie underneath.
• Let the chocolate set fully at cool room temperature before stacking. Refrigerating them can cause the chocolate to bloom (turn white and chalky).

Variations

• Citrus twist: Add a teaspoon of orange zest to the batter for a chocolate-orange combination.
• Nutty finish: Replace the coconut with finely chopped toasted almonds or pistachios.
• Dark chocolate: Use bittersweet chocolate instead of semi-sweet for a more intense, less sweet finish.