Quick, easy, and crunchy cookies with leftover egg whites? Langues de chat are classic french cookies that seem to fit this description perfectly! The funky name, which means cat’s tongue, comes from the flat and long shape of the cookie. I used to love them as a kid on top of ice cream sundaes. Actually, I still love using them as tiny ice cream scoops. The original recipe uses equal amounts of butter, flour, and sugar. Since I wanted to create a chocolate version, I changed the amounts. Here is my take on the recipe:
Langues de Chat au Chocolat
100g icing sugar
3 egg whites
1 teaspoon pure vanilla
80g all-purpose flour
20g unsweetened cocoa powder
- Preheat the oven to 350F and position the rack in the middle. Line the bottom of a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour and cocoa powder.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and icing sugar. On medium speed, mix in egg whites, one at a time, until well combined. Add vanilla.
- Reduce speed to low and gradually add the flour mixture.
- Refrigerate the batter for an hour.
- Transfer the batter to a pastry bag and pipe out cookies with the size of your pinky. Bake for 10 minutes and transfer the cookies to a cooling rack.
I sprinkled sesame seeds on top of the cookies. For some extra richness and if your daily chocolate requirement is higher, you could dip the cookies in melted chocolate. Say yes to chocolate!