Chocolate Madeleines

Dr. Sweetpea loves eating Madeleines with his cup of coffee in the mornings. It's not as rich as a coffee cake and it's perfect to dip in your coffee. I found this Chocolate Madeleine recipe in one of my cookbooks and decided to give it a whirl. I mean, who wouldn't love anything with Chocolate? These were super simple to make. The flavor was wonderful, and I think the espresso powder really deepened the taste of chocolate in these little gems. Absolutely wonderful!

Chocolate Madeleines

(Source: America's Test Kitchen Christmas Cookie Cookbook)

3/4 cup cake flour

1/4 cup Dutch-processed cocoa

2 teaspoons instant espresso powder

1/4 teaspoon salt

2 large eggs plus 1 large yolk

1/2 cup sugar

1 tablespoon vanilla extract

10 tablespoons unsalted butter, melted and cooled

Adjust oven rack to middle position and heat oven to 375 degrees. Grease 12 mold madeleine pan.

Whisk flour, cocoa, espresso powder, and salt together in small bowl. Using stand mixer fitted with paddle, beat eggs and yolk on high speed until frothy, 3 - 5 minutes. Beat in sugar and vanilla until very thick, 3 - 5 minutes. With rubber spatula, gently fold in flour mixture, followed by melted butter. 

Spoon half of batter into prepared pan, filling mold to rims. Bake until golden and tops spring back when pressed lightly, about 10 minutes, rotating pan halfway through baking. 

Let cookies coll in an on wire rack for 10 minutes, then flip onto wire rack. Let pan cool, re-grease, and repeat with remaining batter. Let cookies cool completely before serving, about 1 hour.