Chocolate Madeleines
These French buttery cookies taste even better when you add melted (but not hot) chocolate to the classic recipe.
Ingredients
- 3 large eggs , at room temperature
- 120 g granulated sugar
- 1 tsp vanilla extract
- 150 g all-purpose flour
- 5 g baking powder
- 1/4 tsp salt
- 100 g unsalted butter
- 100 g dark chocolate , preferably 60–70% cocoa
- softened butter and flour , for preparing the pan
Instructions
- Melt the butter and chocolate together gently, then allow the mixture to cool until lukewarm.
- Beat the eggs and sugar for 3–4 minutes, until pale, thick, and increased in volume.
- Mix in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Fold the dry ingredients gently into the egg mixture.
- Stir a few spoonfuls of batter into the chocolate-butter mixture, then fold this mixture back into the remaining batter. This helps incorporate the chocolate without deflating the eggs.
- Cover and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 190°C/375°F conventional or 175°C/350°F fan-assisted.
- Generously butter and lightly flour the madeleine molds, tapping out the excess.
- Fill each mold about three-quarters full.
- Bake standard madeleines for approximately 9–12 minutes, until the centers are set and spring back when lightly pressed.
- Rest for 1–2 minutes, then unmold and transfer to a wire rack.
Notes
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