Chocolate Pirouette Lace Cookies - France

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Cream together softened butter and granulated sugar until light and fluffy, about 2 minutes.

Add egg whites one at a time, beating well after each addition until fully incorporated.

Stir in vanilla extract.

Gently fold in all-purpose flour until just combined, then fold in coarsely grated semisweet chocolate.

Drop small teaspoonfuls of batter onto prepared baking sheets, spacing them about 3 inches apart as they will spread during baking.

Bake for 8–10 minutes until the edges are golden brown but the centers remain slightly soft.

Remove from oven and let cool on the baking sheet for 1–2 minutes until the cookies are set enough to handle but still pliable.

Working quickly while warm, lift each cookie and roll it tightly around a wooden dowel or cone mold to form a cylinder, holding for a few seconds as it cools and sets.

Once completely cooled and hardened, slide the pirouette off the mold and place on a wire rack to cool completely.