Friday, August 20, 2010
Recipe #6 chocolate Madeleine cookies
Mom loved chocolate as a kid. She ate mostly chocolate candies while rarely touching the other ones. As she was raising me, my mother would sometimes reward my good behavior with candies, which were all chocolates. Like her, I knew how to enjoy the smooth and rich texture, as well as the happy feelings. Chocolate is like a person's life; there is sweetness within bitterness, and bitterness within sweetness. It may be bitter at first, but the aftertaste would always be sweet.
Since both my mother and I like chocolate, we would often share some right after a meal, "rejuvenating" us for the afternoon. Of course, that's not enough. My mother knows how to make many recipes that use chocolate, and she'd never give up trying them. For desserts she enjoys, she would see how a chocolate version would taste.
Our last recipe covered madeleine cookies, which are delicious in their own right. But my mother thought, "How would chocolate madeleines taste?" Contrary to our expectations, all of my friends and classmates told us that they were in love with the flavor. One of them actually said, "Your mother is my favorite lady. She's just as sweet as the chocolate!"
1. 5 Tbsp. cake flour, sifted
2. 1 Tbsp. unsweetened cocoa powder
3. 2/3 tsp. baking powder
4. 1/4 cup butter
5. 1/2 cup chocklate chips
6. 1/4 cup sugar
7. 2 eggs
8. confectioners' sugar for decoration
1. Preheat oven to 350 F
2. Sift the flour, cocoa, baking powder and salt together. Set aside.
3. Beating eggs, one at a time in a bowl, add sugar and continue beating
4. Melt butter; while butter is warm, add egg mixture.
5. Stir in the dry ingredients, folding them in
6. After mixing well, tap mixture on table to release air
7. Place rounded teaspoon of batter into Madeleine molds
8. Bake for 12-15 minutes.
9. Remove from oven and immediately invert onto a wire rack to cool. Once cool, sprinkle with confectioners' sugar, if desired.
1. If you don't have chocolate chips, the semi-sweet variant will work.
2. This version tastes more like taste; you can use a mixer with the eggs with necessary.
3. If you use a non-stick mold, the cookies will right out the first few times. However, the non-stick property diminishes after some time, in which case you may want to spray some cooking oil first, followed by a thin layer of flour. Only then put in the batter.