1 1/2 sticks butter (6 ounces)
3/4 cups unbleached all-purpose flour
4 large eggs
a pinch fine-grain sea salt
2/3 cups sugar
1 teaspoon vanilla
Preheat the oven to 350
Melt the 1 1/2 sticks of butter in a small pot over medium heat until it's brown and gives off a deliciously nutty aroma, roughly 20 minutes.
Cool the butter to room temperature.
Beat the eggs and salt with a whisk attachment until it doubles or triples in size - approximately 3 minutes.
Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony.
Sprinkle the flour on top of the egg batter, and gently fold in.
Now fold in the butter mixture, only stirring enough to bring everything together.
Spoon the batter into the molds, bake the for 12 - 14 minutes (7-10 minutes for smaller cookies), or until the edges of the Madeleines are golden brown.
Remove from oven and un-mold immediately.
Optional - dip one side in melted chocolate