Chocolate-Dipped Vanilla Madeleines

Submitted by: ANNIE DeMAREA, Anne Deaton’s granddaughter

I love the beautiful shell like shape of Madeleines. And this is an easy way to make them at home! This recipe comes from my favorite cookbook: American Girl Baking. Be sure to ask an adult for help when you are working with the electric mixer and placing the pan in the oven and taking it out.

-Annie DeMarea twelve years old, Anne Deaton's granddaughter

Chocolate-Dipped Vanilla Madeleines
- An American Girl Favorite!

Makes 12 cookies

Ingredients:

• 2 large

• 1/3 cup granulated sugar

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• 1/2 cup all-purpose flour, plus more for dusting the pan

• 1/4 cup unsalted butter, melted and cooled, plus room-temperature butter for the pan

• 1/2 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 375 degrees. Using a pastry brush, coat the 12 molds of the madeleine pan with room-temperature butter, making sure you coat each and every ridge. Dust the molds with flour, tilting the pan to coat all of the surfaces. Turn the pan upside down over the kitchen sink and tap it gently to knock out the excess flour.

2. Beat together eggs, sugar, and salt on medium-high until light and fluffy, about 5 minutes. Beat in vanilla. Sift the flour over the egg mixture and mix on low speed to incorporate. Gently fold in one-half of the melted butter just until blended. Fold in remaining melted butter.

3.Scoop a heaping tablespoon of batter into each mold. Bake until the tops spring back when lightly touched, 10-12 minutes.

4. Invert madeleines onto a wire rack right away and tap the pan to release them. If any madeleines stick, use a butter knife to loosen the edges, being careful not to touch the hot pan. Let cool while you melt the chocolate for dipping.

5. To dip the madeleines in chocolate, line a cookie sheet with parchment paper. Place the chocolate chips in a small microwave-safe bowl. Microwave on high, stirring every 20 seconds until it's melted and smooth. Don't let the chocolate get too hot. One at a time, carefully dip the wide, rounded end of each madeleine into the chocolate. Then set the madeleine, shell-side up, on the prepared cookie sheet..

6. Refrigerate the cookies until the chocolate is set, 10-15 minutes. Serve.

Note: These are best eaten the same day they are baked.