Chocolate Madeleines
A cookie or a cake, these delicious version of the classic madeleines loaded with chocolate flavor.
Servings 24 cookies
Ingredients
- 10 tbsp unsalted butter
- 2 tbsp unsalted butter, for buttering the pan
- 1 cup sifted all purpose flour
- 2 tbsp all purpose flour, for flouring the pan
- ¼ tsp Kosher salt
- ½ tsp baking powder
- 1 tbsp unsweetened cocoa powder
- 3 tbsp semi-sweet chocolate chips
- 3 eggs, room temperature
- ⅔ cup sugar
- 2 tsp vanilla bean paste
- ½ tsp almond extract
- ⅔ cup semi-sweet chocolate chips, for glaze
Instructions
- Melt 10 tbsp butter over medium heat. Cook butter over medium - low heat stirring frequently while it foams and bubbles. After about 5 minutes, remove from heat and allow to cool.
- Whisk sifted flour, salt, baking powder, cocoa and chocolate chips. Set aside.
- In an electric mixer, on medium high speed, beat the eggs and sugar for 6-8 minutes until thickened and pale yellow. Beat in the vanilla bean paste and the almond extract.
- Gently fold in ½ of the flour mixture. Fold in the butter. Add the remaining flour and fold gently until incorporated. Cover the bowl with plastic and place in the refrigerator for 1 hour.
- Preheat the oven to 375°. Using your pastry brush, coat each cavity of the madeleine pan. Dust with flour, tapping off the excess.
- Remove the batter from the refrigerator but do NOT stir. Place a heaping tablespoon of batter into each cavity. Do NOT spread the batter - this will happen in the oven. Place the remaining batter in the refrigerator in between baking cookies.
- Place the cookies in the oven and lower the temperature to 350°. Bake for 12 minutes or until the cookie springs back to touch.
- Remove from the oven and using a fork, lightly loosen the cookie out of the pan. Allow the cookie to cool completely on the rack.
- Take the ⅔ cup of semi-sweet chocolate chips and melt in microwave. Using a pastry bag, or plastic bottle, place stripes of chocolate across the cookie.
- Store cooled madeleines in airtight containers, layering with waxed paper.
Notes
This recipe was adapted from The Pioneer Woman.
I do not recommend freezing these cookies - it changes the texture and makes them dense....still delicious but not like a madeleine.