Let me start by saying thank you. One year ago today, I launched www.CookiesbyDave.com. Over the past 365 days, you have been there to share with me triumphs, trials, many a wayward sock, and dozens of delightful cookie recipes. Thank you for sharing the journey.

As a thank you, over the next 24 hours, anyone who comments “Happy Birthday Blog” on this post (or by commenting “Happy Birthday Blog” on one of the “Cookies by Dave” related Facebook subsidiaries) will be entered into a random drawing to win a limited edition “www.CookiesbyDave.com – Est. 09/04/14” coffee mug and some freshly baked “Cookies by Dave.” Make sure to enter for your chance to win and thanks again. Here’s to one great year in the books and another one starting now.

Thank you from the dedicated (and entirely unpaid) staff at www.CookiesbyDave.com.

Plus, as an added bonus, here’s another cookie recipe for your enjoyment, because there is always room for just one more cookie.

UP NORTH BROWN SUGAR MADELEINES

“Getting ready to head home from the cabin, I had the hankering for one final cookie. I surveyed my surroundings. No sugar on hand, but I had my trusty madeleine pan. I ask you, who doesn’t head to the cabin without their madeleine pan? That would really be roughing it. Without sugar, I resorted to cookie innovation and substituted brown sugar (gasp!). The result was delightful. These little madeleine cakes were filled with rich brown sugar flavor, which was the perfect complement to the white chocolate drizzle. Cookie magic straight from the Northwoods and the perfect goodbye to summer.”

 

2 Eggs

½ cup Brown Sugar

½ teaspoon Vanilla Extract

1 cup Flour

½ cup Butter, melted and cooled

½ cup Semisweet Chocolate Chips

½ cup White Chocolate Chips for drizzle

 

Preheat oven to 350 degrees.

Grease and flour a madeleine baking pan.

Mix together the eggs, brown sugar, and vanilla extract.

Mix in half of the flour.

Mix in the butter.

Mix in the other half of the flour.

Fold in the semisweet chocolate chips.

Spoon a tablespoon of batter into each of the prepared molds.

Bake 10 minutes or until a wooden pick inserted in the center comes out clean. The bottoms of the madeleines will have browned.

Cool in pan for 1 minute.

With the tip of a knife, gently release the madeleines onto wire racks to cool completely.

Wash, grease, and flour pan.

Repeat with remaining batter.

Melt the white chocolate chips and pour into a sandwich bag.

Cut a small hole in a corner of the bag; squeeze to drizzle white chocolate over madeleines.

Allow white chocolate drizzle to set.

 

Makes about 18 madeleines.

Note: this recipe requires a “Madeleine Pan,” which molds the cookie batter into “shells.”

Revised Source: “Orange Chocolate Chip Madeleines” recipe on page 65 of my cookie cookbook, “Today is a Great Day for a Cookie,” which is available for free download at www.CookiesbyDave.com.