Title: Chocolate tuile batter
 Categories: Cookies, To send, To try
      Yield: 50 Servings
 
      1 c  All-purpose flour
      3 tb Dutch-process cocoa powder
    1/2 c  Unsalted butter; room
           -temperature
    2/3 c  Confectioner's sugar
      4 lg Egg whites; room temperature
 
  1. Sift flour with cocoa, and set aside.
  
  2. In bowl of an electric standing mixer with paddle attachment, beat
  butter and sugar on medium, until well combined, about 2 minutes.
  Beat in egg whites, one at a time, beating for 4 minutes after each
  addition. Add the flour-and-cocoa mixture, and mix until just
  combined.
  
  3. Reserve 1/2 cup batter; place in a pastry bag fitted with an #2
  tip, and set aside for piping white tuile cookies.