Chocolate Chip MadeleinesJenny Zarins
This recipe is (very slightly) adapted from the second St. John restaurant cookbook, Beyond Nose to Tail (if you don't already have both the St. John books, buy them now as not only are the recipes brilliant but the turn of phrase is a joy). I would recommend you buy one or two 12-hole madeleine pans for this, if you don't already have one, as once you've made these you'll be sure to make them again. You can serve the first batch while the second batch is in the oven; you'll need both.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
75 Incredible Chocolate Recipes for Cookies, Brownies, Cakes, and More
Proceed with caution: These rich, indulgent recipes are for pure chocoholics only.Our 21 Favorite Chocolate Chip Cookies
Ready your ovens—these are the all-time best versions of the world's most classic, crowd-pleasing cookie.Chocolate Chips Without the Cookies
From cakes to scones to quick breads, it's amazing what a little morsel can do.35 Ways to Cook Like the French
C'est si bon!Desserts You Can Eat in One Bite
For people who say "oh, just a taste"—and actually mean it.Who needs nonstick spray? Everybody
Why this convenience item is a staple in my pantry.
