Chocolate Flecked Pirouettes

Beth Streeter


Great plain.. or if you are up for it you can pipe in a cheese cake filling, or a fruit filling. They are wonderful either way. But they do take some practice. They are light and airy with a wonderful crunch.

★★★★★ 1 vote
about 24 cookies
15 Min
5 Min


1/2 c
butter softened (1stick)
1/2 c
egg whites chilled
1/2 c
all purpose flour
1 tsp
vanilla extract
1/3 c
coarsley grated bittersweet or dark chocolate

How to Make Chocolate Flecked Pirouettes


  • 1Preheat oven to 400 degrees
  • 2Beat butter, sugar, and vanilla in a small bowl until light and fluffy
  • 3Beat in egg whites one at a time.
  • 4Add flour and beat at low speed just until blended.
  • 5Gently fold in chocolate.
  • 6Drop teaspoonfuls of batter 4 inches apart on greased cookie sheet. Only do 4 cookies per sheet they really spread out.
  • 7Bake one sheet at a time in the beginning, till you get the hang of these.
  • 8Bake for 4 to 5 minutes until edges are golden brown. Do not over bake.
  • 9Take a wooden spoon with a round handle and cover the bottom part of the handle with vegetable oil. This will make the cookies slide off easier.
  • 10Remove the cookies from the oven and take them off one at a time. Flipping them onto the handle of your wooden spoon.
  • 11Quickly roll cookie around spoon handle overlapping the edges to form a cigar shape. Then slide off and put on a wire rack to cool.
  • 12Repeat with remaining cookies. Greasing your spoon as needed. If the cookies get too hard... pop them back in the oven for a minute or two.

Printable Recipe Card

About Chocolate Flecked Pirouettes

Course/Dish: Cookies, Chocolate