1 cup unsalted butter (180 g)
6 eggs
1/3 cup melted butter (65 g)
1/2 teaspoon vanilla extract
2 cups all-purpose flour (240 g)
1/3 cup semisweet chocolate chips (30 g)
1/4 cup confectioner's sugar (35 g - for dusting)
1 cup unsalted butter (180 g)
6 eggs
1/3 cup melted butter (65 g)
1/2 teaspoon vanilla extract
2 cups all-purpose flour (240 g)
1/3 cup semisweet chocolate chips (30 g)
1/4 cup confectioner's sugar (35 g - for dusting)
Preheat the oven to 350°F (medium)
With a brush, grease 54 madeleine molds with butter and place them in two baking dishes. Reserve
In a stand mixer, beat the butter with the eggs until smooth (about 7 minutes)
Add the melted butter and vanilla extract, mixing with a wooden spoon
Add the flour and chocolate chips, stirring gently from the bottom to the top, rotating the wooden spoon until the flour is incorporated
With a spoon, distribute the batter among the molds and bake in the preheated oven until firm (about 10-12 minutes)
Remove from the oven, let cool, and demold by running a knife along the edges
Dust with confectioner's sugar and serve at room temperature
51 calories per unit
