Chocolate Chip Madeleines Recipes

CHOCOLATE CHIP MADELEINES

Chocolate Chip Madeleines image

Provided by Micah Carr-Hill

Categories Cookies Chocolate Dessert Bake Valentine's Day Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 24

Number Of Ingredients 6

Ingredients

10 tablespoons unsalted butter, plus extra for greasing
2 tablespoons of your favorite honey
3 extra-large free-range eggs
2/3 cup superfine sugar
1 cup self-rising flour, plus extra for dusting
3 1/2 oz dark (70% cocoa solids) chocolate, chopped into very small pieces

Steps:

Melt the butter and honey in a small saucepan and simmer until syrupy-about 8 minutes. Pour into a bowl and set aside to cool. Don't worry if the mixture splits slightly.
Using an electric stand or hand-held mixer, whisk the eggs and sugar together for around 8 minutes or until the mixture has tripled in volume.
Fold in the flour then the butter mixture and leave until cold. Stir the chopped chocolate into the cake mixture. Rest in the fridge for a couple of hours.
Preheat the oven to 375°F. Butter and flour the madeleine molds. Put a teaspoonful of mixture into each mold and bake for about 15 minutes or until just firm to the touch and golden brown.
Best served warm.

EASY CHOCOLATE CHIP COOKIES

Easy chocolate chip cookies image

Learn how to make classic chocolate chip cookies and enjoy them still warm from the oven. Perfect for a bake sale or with your afternoon tea.

Provided by Sophie Godwin - Cookery writer

Categories Afternoon tea, Dessert, Snack, Treat

Time 32m

Yield Makes 10

Number Of Ingredients 8

Ingredients

120g butter, softened
75g light brown sugar
75g golden caster sugar
1 medium egg
1 tsp vanilla extract
180g plain flour
½ tsp bicarbonate of soda
150g dark chocolate, cut into chunks

Steps:

Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

Nutrition Facts : Calories 308 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

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Prepare the madeleine pans by thoroughly buttering each well. Lightly dust with flour or cocoa and tap out any excess. Place the prepared pans in the freezer for at least 10 minutes. Preheat the oven to 350°F.
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