Category Archives: cookies

Madeleine Cake

 Classic French Madeleine Cookie

madeleine cake

Madeleines are little cakelike cookies,the name “Madeleine” according to some was given to the cookies by French King Louis XV to honor  Madeleine  Paulmier who was his father in-law’s cook  around 1755. That is how long they have been a French  favorite cake.

génoise cake  batter is used. The flavor is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground  nuts, usually  almonds. A variation uses  lemon  zest , for a pronounced lemony taste, orange zest is sometimes used or vanilla.

English madeleines also use a génoise sponge but they are baked in dariole moulds. After cooking, the cakes are coated in jam and desiccated coconut, and are usually topped with a glacé cherry.



4 medium-sized eggs  (200g).

3/4 cup (175g) granulated sugar.

2 cups (280g) all-purpose flour, sifted.

1 Tbsp (15g) baking powder, sifted.

2 sticks (230g) unsalted butter, melted.

The zest of 2 lemons.



1- Melt butter and add lemon zest to it ; keep warm.

2- Gently beat eggs with sugar for about 4-5 minutes,  then incorporate the sifted flour and baking powder.

3- Add third of the batter to the warm butter, in order to ease the incorporation of the batter into the butter, then add the rest of the batter to the melted butter and mix  using a spatula.

4-   cover and refrigerate overnight (for best results) before baking.
5- Set the oven rack adjusted to the middle position, and preheat  oven at 500ºF (260ºC).

6-  Grease nonstick madeleine baking pan with  Softened butter then dust with flour.

7- Bake one cookie sheet at a time (12 madeleines). at 500ºF (260ºC). for five minutes, then lower oven temperature to 350ºF (180ºC) and continue baking for 5-7 more minutes .

Note : Madeleine batter can be refrigerated up to 4 days before baking or freeze for months.
8- Store baked madeleines in an airtight container for a few days.

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Brown Butter and Sea Salt Nutella Cookies

cookies1What could possibly beat  the yumminess of chocolate chips Nutella Cookies ?

Brown butter and sea salt chocolate chips Nutella cookies ofcourse !!

The flavor and the aroma of brown butter takes the Nutella cookies recipe or any recipe for that matter to another dimension and the addition of sea salt on top of these cookies so you can really taste that delightful little twinge of salt every other bite or so. As salt heightens the complexity and makes the sweet taste even sweeter.

This recipe has been  a family favorite since the first time i made it , and  i keep making it over and over and seriously we can’t get enough of these ridiculously delicious cookies !!

This recipe suggests that you make the dough a day ahead and keep it refrigerated for the optimum taste.


Tip : make the brown butter  a day or more  in advance.




2 1/2 cups  (312g) all-purpose flour

1 cup (230g) brown butter melted and cooled

1/2 (100g) cup white granulated sugar

1 cup (200g) packed light brown sugar

1 whole egg + 1 egg yolk

1 TBSP Greek yogurt or labneh

2 tsp vanilla extract

1/2 tsp fine sea salt

1 tsp baking soda

1 1/2 cup (270g)  semi-sweet chocolate chips

flaky sea salt to be sprinkled on top of the cookies prior to baking.


Method :

Preheat the oven to 170°C.

In the bowl of a stand mixer, combine the melted brown butter with the two types of sugar and mix until smooth and creamy then add the eggs and the vanilla extract and the Greek  yogurt or labneh

in another bowl add the salt and the baking soda to the flour and whisk to combine.

Gradually add the flour to the butter and sugar mixture on low speed then add the chocolate chip and mix just to combine.

Refrigerate for at least 4 hours and preferably over night,  the dough can be kept refrigerated up to 3 days.

15 minutes prior to baking bring the dough out of the fridge so it will be easier to work with.

Divide the dough into equal balls approximately the size of a walnut or  use  a table spoon.

Bring out the Nutella from the freezer and flatten  a piece of the dough  ball with the palm of your hand, put the Nutella piece in the middle and mold the rest of the ball to cover the Nutella and use excess dough to fill in any gaps, repeat in the same manner until you’re done.

Place your sheet into the refrigerator for at least 1 hour to chill the cookies before baking.

Sprinkle some flaky sea salt on top of each cookie and bake in the preheated oven for about 9-11 minutes, until the cookies look puffy and just about done. They will firm up as they cool. Enjoy !!

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20161105_143711                Nutella Cookies

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