Chocolate-Dipped Chocolate Madeleines

Hi guys. Today, we’re doing chocolate-dipped chocolate madeleines. They’re almost too pretty to eat! But only almost, because they’re also too good NOT to eat 🙂 What are chocolate-dipped madeleine cookies, you ask? Well, technically madeleine cookies aren’t actually cookies. They’re actually French butter cakes! Madeleines are slightly crisp on the outside and insanely spongy and soft on the inside. They’re made in a special pan to achieve those lovely scalloped edges and pair perfectly with a steaming mug of tea or coffee.

Traditional madeleines are a bit tricky to make, but I’ve kept this chocolate madeleines recipe as simple as possible. They require some patience, but the cookies are 100% worth the effort. Here are the basic steps to making chocolate-dipped chocolate madeleines:

Prepare the madeleine pans — Before you begin making the cookie batter, you first need to brush the wells in the madeleine pan with butter. Once the butter’s been brushed on, freeze the pan until the butter hardens. Repeat this one more time, then keep the pan in the freezer while you make the cookie batter.

INGREDIENTS

• 1/2 cup (8 tablespoons) unsalted butter, plus 2 tablespoons more for greasing pans
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 tablespoons of high quality Dutch process cocoa powder
• 1/2 teaspoon baking powder
• 4 ounces bittersweet chocolate, chopped
• 1/4 teaspoon kosher salt
• 9 oz semisweet chocolate
• 2 tablespoons dried rose petals (optional)
• sea salt, for sprinkling (optional)

DIRECTIONS

1. Preheat oven to 360°F and position an oven rack in the middle of the oven.
2. Melt 2 tablespoons of butter in a small saucepan and generously brush the madeleine wells with butter. Place the pan in the freezer. Once butter has hardened, repeat the process with another layer of butter and leave the pan in the freezer to chill until ready to use.
3. In a stand mixer fitted with a paddle attachment, beat the 8 tablespoons of butter and sugar until light and fluffy, about three minutes.
4. Add the eggs, one at a time, mixing until each egg is fully incorporated before adding another. Add the vanilla and salt and mix until combined.
5. In a medium bowl, sift the flour, cocoa and baking powder together. Add the flour mixture to the egg mixture with the mixer on low speed, add flour mixture in 3 additions, mixing just until all the flour is incorporated.
6. Melt the chopped chocolate in a double boiler and let it cool slightly. Fold the melted chocolate into the batter by hand just until incorporated.
7. Remove the buttered pan from the freezer and spoon enough batter into each shell until each shell is filled, smooth the tops. Place the filled mold back into the freezer until batter is chilled, about 15 minutes.
8. Bake cookies for 12 to 15 minutes until risen and just set.
9. ................................

For full instructions please see : bromabakery.com

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