← Back to Search Results
baking American, Asian
Chocolate Fortune Cookies

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Jean-Georges Vongerichten wanted fortune cookies—good ones—for his Chinese restaurant 66. With no staff and only two days to go before the restaurant was to open, I called my colleague Johnny luzzini for help. He showed me how to shape these delicate tuile disks into the iconic Chinese-American treat. That’s right—an Italian kid who grew up in New York showed me, a Chinese-Thai kid who grew up in Asia, how to make fortune cookies.

Yield: Makes 3 dozen cookies

Ingredients

  • ¾ cup (4 ounces/115 grams) all-purpose flour
  • ¾ cup (3 1/8 ounces) confectioners sugar
  • ¼ cup plus 3 tablespoons (1 1/8 ounces/32 grams) unsweetened cocoa powder
  • ½ cup (4 ounces/113 grams) unsalted butter, at room temperature
  • 3 tablespoons corn syrup
  • 1/8 teaspoon salt
  • 4 large egg whites
  • 36 fortunes written on 3 × ¼-inch strips of paper, optional

Directions

1. Sift together the flour, confectioners’ sugar, and cocoa powder and set aside.

2. Put the butter, corn syrup, and salt into the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed just until well combined, about 3 minutes. Turn the speed to low and add the flour mixture, then the egg whites, mixing until the dough comes together, about 5 minutes. Transfer to a large sheet of plastic wrap, flatten into a 1-inch-thick disk, and wrap tightly in the plastic. Refrigerate for at least 2 hours or up to 3 days.

3. When ready to bake, preheat the oven to 350°F. Set out a tuile cookie pan or empty egg carton to use as a cooling rack for the cookies. You will also need a 4-inch round cookie stencil. To make your own, take the plastic lid of a large yogurt or similar container and cut off the rimmed edge. Using a razor blade or similar instrument, cut a 4-inch circle out of the center of the lid, taking care not to cut through the edge of the lid.

4. Set the cookie stencil on a nonstick baking mat and use a small offset spatula or a table knife to spread 2 teaspoons of dough evenly inside the stencil, spreading the dough into a very thin, smooth circle, about 1/16 inch thick. Continue making the circles, setting them 1 inch apart, until the mat is full.

5. Transfer the mat to a baking sheet and bake until the tops of the cookies are dry, about 5 minutes. Remove the pan from the oven and, working very quickly, shape the cookies: one at a time, set a paper fortune, if desired, in the center of the cookie, fold the cookie in half, and, holding the cookie with the folded edge facing up, bring the 2 pointed ends upward so that they come together above the folded edge. The cookies should still be hot to the touch as you work; if they cool too much before you fold them, they will break. If necessary, you can reheat them in the oven for about 30 seconds to make them pliable again. Set the cookies in the tuile pan or egg carton to cool, so that they will hold their shape, and cool completely. Repeat with the remaining batter. The cookies can be stored in an airtight container for up to 1 week.

Notes

CHEF’S TIP: If you are inserting fortunes into these cookies, be sure to use inks that will not bleed when heated, as the cookies will be hot when you fold them.


© 2007 Pichet Ong

Note from Cookstr's Editors

Nutritional information is based on a serving of 1 cookie.

 

Nutritional Information

Nutrients per serving (% daily value)

53kcal (3%)
3mg (0%)
0mg (0%)
21mcg RAE (1%)
24mg
6mg
1g
3g
0g
7g
7mg (2%)
16mg (1%)
2g (8%)
3g (4%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
lidias-italy Lidia's Italy
by Lidia Bastianich
a-new-way-to-cook A New Way to Cook
by Sally Schneider
desserts-4-today Desserts 4 Today
by Abby Dodge
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
in-the-kitchen-with-david In the Kitchen with David
by David Venable
mom-a-licious Mom-a-Licious
by Domenica Catelli
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?