Monday, April 19, 2010

Choc chip madeleines

Choc chip madeleines / Madeleines com gotas de chocolate

Thank you all for your thoughts on the size of the photos here – I was surprised by the amount of comments! :)

Some of you liked the larger photos better – including me – but the majority preferred smaller ones (and yes, I counted the votes). :)

I’ll try to make us all happy with this size – not too big or too small – and hope you like it too.

Choc chip madeleines / Madeleines com gotas de chocolate

Choc chip madeleines
adapted from Dorie’s traditional madeleines

2/3 cup (94g) all-purpose flour
¾ teaspoon baking powder
pinch of salt
½ cup (100g) caster sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
6 tablespoons (84g/¾ stick) unsalted butter, melted and cooled
75g dark chocolate (70% cocoa solids), chopped

Whisk together the flour, baking powder and salt.
Working with the whisk attachment, or with a hand mixer, beat the sugar and eggs together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter and chocolate chunks. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge)

Center a rack in the oven and preheat the oven to 200°C/400°F. Butter 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet.

Spoon the batter into the molds, filling each one almost to the top. Don't worry about spreading the batter evenly, the oven's heat will take care of that. Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds. Transfer the cookies to a rack to cool to just warm or to room temperature.

If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.

Makes 12 large or 36 mini cookies – I got 20 regular madeleines (like the ones on the photos, 1 tablespoon-capacity pans) + 9 using a scallop-shaped pan (2 tablespoon-capacity pans)


Erica Lea said...

Oh my! Whatever size the photos, they are gorgeous. And the madeleines look delicious.

Chocolate Shavings said...

I love the addition of chocolate chip in these!

BNDQ8 said...

the madeleines look super delish...i usually go with the white chocolate chips :)

Cherine said...

Gorgeous madeleines!! A fabulous treat :)

Cooking Art said...

Yes, bigger photos are definitely better coz we could see this gorgeous specials made by you :).
I wish eat one Madeline right now! They are look so delicious :)

Unknown said...

this size of photos is great and your madelines are amazing with these chocolate chips!

Lydia (The Perfect Pantry) said...

I'm sharing this post with my husband, our resident madeleine maker. Hope he gets the hint!

Manggy said...

Big photos or small, I always love your blog. Now, when can I expect a box of this to turn up on my doorstep... ;)

Cookie baker Lynn said...

The queen of madeleines strikes again! These look wonderfully delicious.

Abby said...

Beautiful as always, no matter the size! And I love the idea of flavored madeleines.

bigjobsboard said...

Thanks for sharing how to make these lovely choco chips! My kids will definitely love these!

Patricia Scarpin said...

Erica, thank you!

Jen, thank you, sweetie! I made them for a friend and she loved them!

BNDQ8, thank you for stopping by! And I like the idea of using white chocolate, yum!

Cherine, thank you!

Cooking Art, thank you for your feedback!
I'm glad you like the madeleines, too!

Parka, thank you!

Lydia, let's hope he does. ;)

Mark, you are just too sweet, my friend - thank you!

Lynn, thank you, darling! I'm addicted to madeleines. :)

Abby, thank you, sweetie!

Taranii said...

These look so nice, I've been meaning to make madeleines for almost a year now - I think this may be the first recipe I try!

specularis said...

Made them this morning and they are delicious!

Patricia Scarpin said...

Taranii, hope you like these!
Thank you!

Emma, that is such great news - thank you for letting me know!

The Urban Baker said...

I have had on luck with madeleines. I am going to have to try these. They look AMAZING!

Abby said...

Since making some madeleines last weekend, I have had them on my mind ever since. These look great! I think I'll have to whip these up tomorrow.

Patricia Scarpin said...

Susan, I hope you like them, sweetie!

Abby, let me know how they turn out for you? Tks for stopping by!

Rumana Rawat said...

looks so beautiful. Nice Blog.


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