Chocolate Dipped Madeleine Cookie

Instructions

1. Preheat your oven to 350°F (180°C) and generously grease a madeleine pan with butter or non-stick spray.

2. In a small saucepan, melt the butter over low heat. Remove from heat and let it cool slightly.

3. In a mixing bowl, whisk together the flour and salt until well combined.

4. In a separate bowl, beat the sugar and eggs together until pale and thick, about 3 minutes. Add in the vanilla extract and mix to combine.

5. Gently fold in the flour mixture until just incorporated. Be careful not to overmix.

6. Slowly pour the melted butter into the batter, folding it in gently until fully combined.

7. Spoon the batter into the prepared madeleine pan, filling each mold about three-quarters full.

8. Bake for 10-12 minutes or until the edges are golden brown and the tops spring back when lightly touched.

9. Allow the madeleines to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

10. To dip the madeleines in chocolate:

11. Melt the chopped chocolate in a heatproof bowl set over a pot of simmering water or in the microwave in short intervals, stirring frequently until smooth.

12. Hold each madeleine by the hump and dip one end into the melted chocolate. Allow any excess chocolate to drip off.

13. Place the dipped madeleine on a parchment-lined tray and sprinkle with your choice of sprinkles or chopped nuts, if desired.

14. Repeat with the remaining madeleines and chocolate.

15. Let the chocolate set at room temperature or place the tray in the refrigerator for quicker setting.