Let's be honest—when you're baking for a crowd, it's tempting to go big with something show-stopping like a towering cake. But guess what? Sometimes, the best way to bring joy is through bite-sized, handheld treats. And when it comes to cookies and brownies, there’s no better guide than pastry chef and Magnolia Network TV star Zoë François. Her new cookbook, Zoë Bakes Cookies, is packed with recipes that are as easy to make as they are irresistible to eat.
Zoë shares her passion for baking with this collection of recipes that span generations of her family. "These recipes are not just from my life but from the lives of those who came before me," she says. "They're meticulously tested so you can jump right in and create delicious cookies with confidence." Whether you're baking for family, friends, or just because, these recipes promise to be a hit. So grab your apron, preheat the oven, and let’s get baking!
Lemon Madeleines: A Zesty Twist on a Classic Treat
Makes 30 cookies
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Ingredients:
2 ⁄3 cup flour, plus more as needed
1⁄2 cup almond meal or flour
1⁄4 tsp. baking powder
1⁄4 tsp. kosher salt
1⁄2 cup plus 1 tbsp. brown butter, melted
1 1⁄2 tsp. lemon zest
1⁄2 tsp. lemon extract
1 tbsp. honey
2 eggs, at room temperature
1⁄2 cup castor sugar
Directions:
1. Start by whisking together the dry ingredients—flour, almond meal, baking powder, and kosher salt—in a large bowl. Set this aside. In a separate bowl, mix the brown butter, lemon zest, lemon extract, and honey. Allow this mixture to cool slightly.
2. Now it’s time to whip up some magic! Using a stand mixer with the whisk attachment, beat the eggs and sugar on high speed for about four minutes. This will create a light and fluffy base. Reduce the speed to low, then slowly pour in the butter mixture. Once combined, fold in the flour mixture gently but thoroughly. Cover the bowl with plastic wrap and chill the batter in the refrigerator for at least two hours—or even up to three days if you're planning ahead.
3. Preheat your oven to 375°F. Grease a madeleine pan generously with butter and dust it lightly with flour to ensure easy removal later. Fill each well about three-quarters full with the chilled batter. Use wet fingers to flatten the tops slightly for a smooth finish. Place the pan in the freezer for 10 minutes to firm up the batter.
4. Bake the madeleines for 10 to 12 minutes, or until they puff up beautifully and are set in the middle. Allow them to cool for one minute in the pan before gently tapping them out onto a wire rack to cool completely.
Brown Butter Tip: Making brown butter is simple but transformative. In a saucepan over low heat, melt 2 cups of unsalted butter. Increase the heat to medium and bring it to a boil, then reduce it to a simmer. Let it cook without stirring for about 15 to 18 minutes until it turns a deep amber color. Remove from heat immediately to prevent burning.
Nutrition Info: Each cookie contains 83 calories, 2g protein, 8g carbs, 0g fiber, 5g sugar, and 5g fat.
Smash Cookies: Big Flavor in Every Bite
Makes 12 cookies
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Ingredients:
3 1⁄2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 1⁄4 tsp. kosher salt
3⁄4 cup plus 2 tbsp. unsalted butter, melted
2 1⁄4 cups brown sugar
2 tsp. vanilla
2 eggs
5 oz. bittersweet chocolate chips
1 cup toasted pecan pieces (or walnuts, dried cherries, M&Ms, or any mix-ins you prefer)
Directions:
1. Begin by whisking together the flour, baking powder, baking soda, and kosher salt in a medium bowl. Set this aside for now. In another bowl, whisk together the melted butter, brown sugar, and vanilla. Gradually whisk in the eggs until fully combined. Add the flour mixture to the wet ingredients, mixing until just combined. Fold in your favorite mix-ins, like chocolate chips or toasted nuts.
2. Line a baking sheet with parchment paper. Scoop out generous 4.25-ounce dough balls and place them on the sheet without flattening them. Place the dough balls in the refrigerator and chill for at least an hour to firm them up.
3. Preheat your oven to 400°F. Double up two baking sheets and line them with parchment paper. Place six dough balls evenly spaced about two inches apart on each sheet. Bake one sheet at a time for 12 to 14 minutes. Once they're out of the oven, gently smash each cookie with a metal spatula to flatten them into 1-inch-thick disks while they're still hot.
4. Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.
Nutrition Info: Each cookie contains 451 calories, 5g protein, 68g carbs, 1g fiber, 44g sugar, and 18g fat.
