DORIE GREENSPAN - CHOCOLATEDIPPED MADELEINES

‘I can’t think of a time—before, after or during the holidays—when these cookies wouldn’t be a treat,’ says the chef and author of Dorie’s Anytime Cakes. ‘They have the texture of a great sponge cake, are richly buttery and taste unabashedly of vanilla. They only bake for a few minutes, but while they’re in the oven, they fill the kitchen with the most intoxicating fragrance’

- SABRINA WEISS

10 Tbsp. (5 oz.) unsalted butter, plus more for greasing

¾ cup (about 3½ oz.) all-purpose flour, plus more for dusting

1¼ tsp. baking powder

¼ tsp. fine sea salt

½ cup granulated sugar

2 large eggs, at room temperature

2½ Tbsp. whole milk, at room temperature

2 tsp. pure vanilla extract

1 cup dark chocolate chips

Gold and silver sprinkles