(recipe adapted from food network)
Makes ~18 cookie/cake pops
2 large eggs, at room temperature
¼ cup sugar
¼ teaspoon pure vanilla extract
5 tablespoon unsalted butter, at room temperature
½ cup bleached all-purpose flour
½ teaspoon baking powder
¼ pound semi-sweet chocolate, melted
Preheat the oven to 350 degrees F. Grease cake pop pan.
In a large mixing bowl, combine the eggs, sugar and vanilla. With a mixer on high speed, cream the mixture until pale and fluffy (~5 minutes).
In a small mixing bowl, combine the flour and baking powder. Add half of the flour mixture to contents in large bowl in two portions and beat on medium speed until incorporated.
Add the butter and continue beating until well blended.
Let stand for 10 minutes.
Spoon the batter into the molds so that they are full (should be about level with the pan).
Bake 12-14 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and using a toothpick, pop them out of the pans onto a wire rack.
Let cookies cool before inserting sticks.
(optional) To dip in the chocolate, dip the tip of the stick into chocolate and poke into cookie and then immerse each cookie in the chocolate, letting the excess drip and stab stick into a dry foam brick to allow cookies to sit until the chocolate sets.