Depending on the color of the cocoa powder being used, the batter and resulting cookies will either be light brown to rich black. When the batter is darker, test one out first and mark down the times for the rest of the baking, as you won't be able to tell when the tuiles are over cooking when the batter is already dark.
Content by Renee Shelton. Recipe from Renee Shelton's recipe files. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 14, 2020.
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