Chocolate-pecan tuiles

Total Time
15 min
5 min
10 min
These fragile and elegant cookies are named after the old-fashioned curved French roof tiles they so resemble. The cookies get their shape by being draped over a rolling pin while still hot and flexible. They are then set aside until cool and hard, which takes several minutes. Tuiles can be a little tricky to handle, as they cool quickly once out of the oven. So, work as fast as you can when transferring them to the rolling pin. If the cookies become too hard to remove from the baking sheet, return the cookies to the oven to soften for about 1 minute. The cookies can be made ahead and stored in an airtight container for up to three days.



3 Tbsp

All-purpose flour

2 Tbsp

Semisweet chocolate

2 Tbsp, chips, melted


1 large egg(s)

Unsalted butter

1 Tbsp, melted

Chopped pecans

3 Tbsp, coarsely


  1. Preheat the oven to 400°F. Spray a large baking sheet with nonstick spray and line with parchment paper. Place the oven rack in the middle of the oven.
  2. Combine the sugar, flour, melted chocolate, egg, and butter in a food processor and pulse about 10 times, until mixed well. Scrape the chocolate mixture into a small bowl.
  3. Working in batches, drop rounded tablespoonfuls of the batter about 1 inch apart onto the baking sheet to make 6 cookies. With a pastry brush or narrow metal spatula, spread the batter very thinly to form 3-inch rounds. Sprinkle each round with 1/2 teaspoon of the pecans.
  4. Bake until cookies are lightly browned and edges are dry, about 10 minutes. Cool cookies on baking sheet about 1 minute. Lift cookies, one at a time, with a narrow metal spatula and drape over a rolling pin to create a curved shape. Let tuiles stand until hard, about 10 minutes. Repeat with remaining batter, making a total of 18 cookies. Yields 2 cookies per serving.