Dark Chocolate Madeleines

by Holly on March 18, 2012


I seriously love these cookies and with how crazy this week has been and is continuing to be I really wish I had a batch of these ready.

Then again, probably a good thing I don’t have them because I’m pretty sure I would inhale the entire batch.

Last week’s sick fest is still going strong here at our house. Cole’s fever that started last Wednesday night is still with us with a vengeance – even though he’s been on an antibiotic since Friday. This nonstop fever is a new one, even for me. Meanwhile ridiculously skinny that he already was is getting downright bony since he is still barely eating at all an has managed to drop almost two pounds now and has officially slid right off the growth chart for weight.

I was really hoping last week’s shenanigans would stay in last week.

Sigh. Make yourself some cookies and send some good thoughts poor little Cole’s way.

Dark Chocolate Madeleines

3 large eggs, room temperature
3 oz bar bittersweet chocolate (70%-82%), finely chopped
1 stick (4 oz) unsalted butter
2/3 cup sugar
1/2 teaspoon pure vanilla
1/4 teaspoon sea salt
1/4 cup natural cocoa powder
1 teaspoon baking powder
3/4 cup + 2 tablespoons all-purpose flour

Place the butter in a microwave-safe bowl and melt it in the microwave. Add the finely chopped chocolate and let sit for 30 seconds, then stir until smooth and set aside to cool.

Sift the flour, baking powder, salt and cocoa powder in a medium bowl and set it aside.

Place the eggs in the bowl of a stand mixer or use a hand mixer and beat for three minutes on high speed until thick and light yellow.

Reduce the speed and add the sugar gradually. Increase the speed to high and beat until light, about 4 minutes more.

Add the flour/cocoa mixture and gently fold it into the egg/sugar mixture using a wooden spoon or rubber spatula.

Add the cooled chocolate and butter mixture and blend and gently fold it in until evenly mixed but still very light and fluffy.

Cover the bowl with plastic wrap and place the batter in the fridge for at least 1 hour and up to two days.

Fill special madeleine molds 2/3 full or use a mini muffin pan that has been well buttered and floured.

Preheat your oven at 425 F and bake the madeleines for 7 minutes to get a nice rise, then reduce the heat to 350 F and continue to cook for 4 more minutes.

Keep baked madeleines in an airtight container, but they are best eaten the same day they are baked.

You can serve them plain, with a sprinkle of powdered sugar, with a cup of tea or hot cocoa.

Makes approximately 3 dozen.

Adapted from La Tartine Gourmand

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