Recipe: Hot Cocoa Madeleines
Madeleines are my favorite cookie. I love their delicate flavor and distinctive shape and texture — they taste more like a mini sponge cake than a cookie. When I was a kid, my mom would take me to a coffeeshop a few blocks from our house. She’d get her latte and I’d get hot chocolate and a madeleine pulled from the old-fashioned lidded candy jar that sat on the counter.
As we sipped our drinks, I’d nibble off the golden-brown edges in an attempt to make the cookie last as long as possible. I don’t think I’ll ever fall out of love with them. This recipe uses rich drinking chocolate to produce a rich, chocolatey version of the traditional madeleine.
Madeleines are always such a treat. These two-bite sweets sit somewhere between cookie and cake, and really offer the best of both worlds. Their soft and spongy texture, along with their perfectly scalloped ridges, give them a classy touch.
Amy’s version couldn’t be more perfect for winter and the holiday season. Don’t mistake these for chocolate madeleines — what you get is far better. The addition of sweet ground cocoa (I used a the Ghiradelli brand since that was all I could find) adds a flavor that will have you conjuring up images of a steamy mug of hot cocoa, bite after bite.
– Kelli, December 2015
Hot Cocoa Madeleines
Makes 202/3 cup (80 grams) all-purpose flour
1/2 teaspoon baking powder Pinch of salt 2 large eggs 1/2 cup (100 grams) granulated sugar 1 teaspoon vanilla extract
6 tablespoons (85 grams) unsalted butter, melted and cooled
Powdered sugar, for dusting (optional)
In a small bowl, whisk together the flour, hot chocolate mix, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a hand mixer fitted with whisk beaters), beat the eggs on low speed for 1 minute, then increase the speed to medium-high and gradually beat in the sugar. Continue beating for 2 to 3 minutes until soft peaks form. Add the vanilla and beat on low speed until combined. Using a rubber spatula, fold in the flour mixture until just combined, then fold in the melted butter until just combined. Cover with plastic wrap, placing the plastic wrap directly on the surface of the batter. Place the bowl in the refrigerator to rest for 3 hours, or up to overnight.
Preheat the oven to 375°F (190°C). If you have a nonstick madeleine pan, lightly butter the pan. If you have a madeleine pan that is tin or made from another metal, butter and flour the pan. If you have a silicone madeleine mold, you don’t need to butter or flour the mold. (If you have two pans, prep both.)
Remove the batter from the refrigerator. Spoon a heaping teaspoon of batter into each well of the madeleine pan molds, filling them almost to the top.
Bake for 9 to 11 minutes, or until the madeleines are lightly puffed in the middle and the tops spring back after a light tap. Remove the madeleines from the oven. As soon as the madeleines are cool enough to touch, remove them from the pan and place them on a wire rack. (If after 2 minutes the cookies are still too hot, use a butter knife to gently pop them out.) Let the pan cool, then prep the pan again and bake off the remaining batter.
When completely cool, lightly dust each cookie with confectioners’ sugar (if desired). Store in an airtight container at room temperature for up to 4 days; or in an airtight zip-top bag in the freezer for up to 2 months.
Reprinted with permission from Guittard by Amy Guittard, copyright (c) 2015. Published by Chronicle Books.