• 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 2 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 2 ounces semisweet chocolate, coarsely grated

Directions Edit

Preheat the oven to 400 degrees F. Butter cookie sheets. Butter the handles of two wooden spoons.

Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy. With mixer at high speed, beat the egg whites in a large bowl until stiff peaks form. Use a large rubber spatula to fold the beaten whites into the butter mixture. Fold in the vanilla and flour until just blended. Fold in the grated chocolate.

Spread the mixture into 2-inch rounds on the prepared cookie sheets. Do not spread more than four cookies on the sheet. Bake, one sheet at a time, for 4-6 minutes, or until just golden at the edges. Use a thin metal spatula to transfer the cookies individually to sheets of parchment paper.

Working quickly, roll the cookies around the prepared handles. Slide off the handles and let cool completely on racks.

Butter the cookie sheets again and continue to bake in batches until all the batter has been used.

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