HOW TO MAKE GOURMET COOKIES RECIPES

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GOURMET MADELEINE COOKIES RECIPE - FOOD.COM



Gourmet Madeleine Cookies Recipe - Food.com image

Delicious and soft French cookies. The recipe is from Bon Appetit Magazine (January 2000). "This cookie launched a thousand memories — and a literary masterpiece — for Marcel Proust. The group enjoys madeleines with tea, just as the narrator did in Swann’s Way." Uses a special madeleine pan (a metal mold with scallop-shaped indentations, sold at cookware stores).

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 20 cookies

Number Of Ingredients 8

2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
1 pinch salt
1 cup all-purpose flour
10 tablespoons unsalted butter, melted, cooled slightly
powdered sugar

Steps:

  • Preheat oven to 375°F Generously butter and flour pan for large madeleines (about 3x1 1/4 inches).
  • Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.
  • Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 10-16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.).
  • Dust cookies with powdered sugar.

Nutrition Facts : Calories 107.2, FatContent 6.3, SaturatedFatContent 3.8, CholesterolContent 33.9, SodiumContent 15.8, CarbohydrateContent 11.5, FiberContent 0.2, SugarContent 6.7, ProteinContent 1.3

CHOCOLATE CHIP COOKIES RECIPE | EPICURIOUS



Chocolate Chip Cookies Recipe | Epicurious image

This chocolate chip cookie recipe is oozing with melted chocolate chips.

Provided by Carla Rollins

Yield Makes about 28 large (4 1/2-inch) cookies

Number Of Ingredients 9

3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 1/2 cups packed light brown sugar
1 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups semisweet chocolate chips (16 ounces)

Steps:

  • Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
  • Whisk together flour, baking soda, and salt in a small bowl.
  • Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
  • Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
  • Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

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