What better way to pass the time while stuck at home than to make cookies. Delicious, buttery, cakey cookies. These are one of my daughters favorites and I had fun teaching her about some baking basics while making these with her. You do need specialty madeleine pans to make them but they are worth getting. You can opt to leave the liqueur out if you prefer. This makes about 2 dozen cookies depending on how much you fill each cookie slot.
Ingredients:
2 cups of flour
1 1/4 cup of dark chocolate chips plus 1/2 cup of dark chocolate chips reserved for topping
4 large eggs
1 cup granulated sugar
1 tbsp orange flavored liqueur (optional, I use Grand Marnier or Patron Citronge)
1 tsp vanilla
1 cup (two sticks) of salted butter, melted
Powdered sugar
Spray oil or melted butter for greasing the pans
Preheat the oven to 350 and grease your madeleine pans. Stir together your flour and the 1 1/4 cups of dark chocolate chips in a bowl. Beat the eggs, sugar, liqueur, and vanilla until very pale. If you are using a stand mixer, two minutes on just below high works well. High for two minutes with a hand mixer should work as well. Add in 1/3 of the flour mixture and fold in gently with a spatula. Next, pour in half of the melted butter and fold in as well (you want to keep the batter fluffy). Alternate until all of the butter and flour mixture are incorporated. Place a heaping tablespoon of batter in each of the shell indentations.
Bake for 12 minutes (check after 10 minutes) until a wooden toothpick comes out clean. The tops should look set and not wet but they do not brown. The underside of the cookie that is touching the pan will brown so do not overbake. Place the cookies on a wire rack to cool. If your pan is well greased they should pop out easily though the tip of a knife will help if they are not releasing. Once the cookies are completely cooled, sift powdered sugar over them. Melt the remaining chocolate and drizzle over the top of the cookies with a spoon.
2 cups of flour
1 1/4 cup of dark chocolate chips plus 1/2 cup of dark chocolate chips reserved for topping
4 large eggs
1 cup granulated sugar
1 tbsp orange flavored liqueur (optional, I use Grand Marnier or Patron Citronge)
1 tsp vanilla
1 cup (two sticks) of salted butter, melted
Powdered sugar
Spray oil or melted butter for greasing the pans
Preheat the oven to 350 and grease your madeleine pans. Stir together your flour and the 1 1/4 cups of dark chocolate chips in a bowl. Beat the eggs, sugar, liqueur, and vanilla until very pale. If you are using a stand mixer, two minutes on just below high works well. High for two minutes with a hand mixer should work as well. Add in 1/3 of the flour mixture and fold in gently with a spatula. Next, pour in half of the melted butter and fold in as well (you want to keep the batter fluffy). Alternate until all of the butter and flour mixture are incorporated. Place a heaping tablespoon of batter in each of the shell indentations.
Bake for 12 minutes (check after 10 minutes) until a wooden toothpick comes out clean. The tops should look set and not wet but they do not brown. The underside of the cookie that is touching the pan will brown so do not overbake. Place the cookies on a wire rack to cool. If your pan is well greased they should pop out easily though the tip of a knife will help if they are not releasing. Once the cookies are completely cooled, sift powdered sugar over them. Melt the remaining chocolate and drizzle over the top of the cookies with a spoon.
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