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1
Sift together the flour, confectioners sugar, and cocoa powder and set aside.
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2
Put the butter, corn syrup, and salt into the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed just until well combined, about 3 minutes.
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3
Turn the speed to low and add the flour mixture, then the egg whites, mixing until the dough comes together, about 5 minutes.
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4
Transfer to a large sheet of plastic wrap, flatten into a 1-inch-thick disk, and wrap tightly in the plastic.
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5
Refrigerate for at least 2 hours or up to 3 days.
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6
When ready to bake, preheat the oven to 350F.
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7
Set out a tuile cookie pan or empty egg carton to use as a cooling rack for the cookies.
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8
You will also need a 4-inch round cookie stencil.
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9
To make your own, take the plastic lid of a large yogurt or similar container and cut off the rimmed edge.
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10
Using a razor blade or similar instrument, cut a 4-inch circle out of the center of the lid, taking care not to cut through the edge of the lid.
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11
Set the cookie stencil on a nonstick baking mat and use a small offset spatula or a table knife to spread 2 teaspoons of dough evenly inside the stencil, spreading the dough into a very thin, smooth circle, about 1/16 inch thick.
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12
Continue making the circles, setting them 1 inch apart, until the mat is full.
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13
Transfer the mat to a baking sheet and bake until the tops of the cookies are dry, about 5 minutes.
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14
Remove the pan from the oven and, working very quickly, shape the cookies: one at a time, set a paper fortune, if desired, in the center of the cookie, fold the cookie in half, and, holding the cookie with the folded edge facing up, bring the 2 pointed ends upward so that they come together above the folded edge.
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15
The cookies should still be hot to the touch as you work; if they cool too much before you fold them, they will break.
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16
If necessary, you can reheat them in the oven for about 30 seconds to make them pliable again.
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17
Set the cookies in the tuile pan or egg carton to cool, so that they will hold their shape, and cool completely.
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18
Repeat with the remaining batter.
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19
The cookies can be stored in an airtight container for up to 1 week.
