Tuesday, 28 May 2013

Chocolate-Chip Madeleines

I love baking.
However, there are 2 types of cookies or cakes that I love to bake more of.
Whoopie-Pie Cookies and

We will talk of Whoopies another day.

Madeleines are simple, elegant and tasty.
The shape, the ridges,the bite-size cake.
Madeleines are light and not-over-the-top.
It is hard not to like.
Or love.

Are they cookie or cake?
That is the ?

Yes, there are a few extra steps in order to make them.
They are so worth it.
The reviews you will receive, you'll forget how long it took you to make them.

My friends adore Madeleines.
One friend in particular.
When I go over her house, I bring a different flavour for her and her family to try.
This time it was Chocolate-Chip.

They LOVED them!
Me?  I bask in the compliments.
Because really it was the molds that made them so perfect.

For the original blog to find this recipe, see below.

I did make some changes.

**Remember Always to refrigerate the batter.
The longer you chill the batter, the better.
This will help the batter to create the 'hump' which is the characteristic of the Madeleine.

Chocolate-Chip Madeleines

2/3 cup all-purpose flour
3/4 tsp baking powder
1/2 cup granulated sugar
2 large eggs, room-temperature
2 tsp pure vanilla extract
6 Tbsps butter, melted and cooled
3/4 cup Mini-Semi-Sweet chocolate-chips

*In a small saucepan over low-medium heat, melt the butter.  Set aside to cool.
*In a small bowl, whisk together the flour and baking powder.
*Using a whisk attachment, beat together the sugar and eggs on medium-high speed until light and fluffy.  Approx. 3-minutes.
*Add the vanilla.  Mix 1-minute.
*Very gently, 1st--fold in, the dry ingredients (flour and baking powder), then fold in the melted butter and again, fold in the mini-chocolate-chips.

***Press plastic-wrap against the surface of the batter and refrigerate for a minimum of 1-hour.
Up to 2-days.
**I was baking this last minute, therefore I placed the molds filled with batter in the freezer
for 15-minutes.  (my molds were greased with butter before placing the batter in).

*Preheat the oven at 350F.
*Butter, 12-full-size madeleine molds.
*Spoon the batter in the molds.  Do Not Fill the molds!  These will fill out on their own.
(I use a teaspoon to spoon out the batter).

*Bake for approx. 12-minutes or until they spring-back when lightly-touched.
*Remove from the oven, carefully remove.
*Transfer to a wire-rack to cool to room-temperature.

**Madeleines are served best fresh from the oven or when they are made the same-day.

*Yield: 14 Regular-Sized Madeleines.

***Please Note:   I always use Salted Butter and then omit the salt requested in recipes.
You should do what you feel is best.


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