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Fortune Cookies

by in Jan 2008
Fortune Cookies
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Total Time: 60

Yield: about 30 cookies

The recipe for sweet, crisp fortune cookies from chef Joanne Chang is perfect for Chinese New Year.

This is a classic tuile cookie batter that Joanne folded into a fortune cookie shape while it was still warm from the oven. It may take a few tries for you to get the rhythm and the coordination. Just place any that aren't working out for you back on the baking sheet and slip into the oven for a minute or so. Then try again -- they're very forgiving. Even if your cookies don't look quite like these, your guests' jaws will still drop when you present these easy-to-make wonders.

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  • 3/4 cup sugar
  • 3 large egg whites
  • 1/4 cup (1/2 stick) unsalted butter, melted and brought to room temperature
  • 1/2 cup (2-1/2 ounces) flour
  • 1 teaspoon vanilla extract (substitute 1/2 teaspoon almond extract or 1 teaspoon ground ginger)
  • 30 2-by-1/2-inch fortune slips


In a medium bowl, whisk together sugar and egg whites until well combined but not foamy. Whisk in butter. Add flour and vanilla and whisk until smooth. Cover and refrigerate 4 hours (or up to 2 weeks).

Heat oven to 350°. Line a baking sheet with Silpat or parchment and mist with nonstick cooking spray. Spoon about 1 tablespoon batter onto baking sheet. Spread as evenly and thinly as possible into a 4-inch circle. Repeat with remaining batter, up to six cookies per sheet. Bake until golden brown all over, about 9 minutes. Run a spatula under the outer edge of each cookie; after about 20 seconds it should come off the sheet in one piece.

While cookie is still warm, but cool enough to handle, place fortune on one half of the circle. Fold cookie in half. Don't flatten or fully seal it -- leave a pocket of air in the center. Bring the ends of the cookie together. Repeat with remaining cookies. Let cool.
Updated Wednesday, December 19th, 2007

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