Soft chocolate madeleines dipped in chocolate. These delicious little bites taste just like your new favorite dessert.
Madeleines are one of my favorite treats. I don’t necessarily consider them dessert because I will snack on them at any time of the day.
I love cake and I love cookies, and with madeleines, I never actually have to choose between the two.
These days, I’ve been wanting to make chocolate everything, including madeleines. I haven’t had a chocolate madeleine in ages, so they’ve been on my mind in particular.
And you know, it isn’t enough to simply make them chocolate (insert appropriate meme here).
No, we need to make the batter extra chocolaty with a generous amount of both semisweet chocolate and cocoa powder, then dip them in more chocolate.
The recipe for these chocolate madeleines is very similar to my chocolate brownie recipe, with just a few minor changes.
So technically, you could bake this in a baking pan to make a batch of fluffy brownies, but you’d be doing yourself a disservice because chocolate madeleines are the best.
First, they are easier to eat by hand and you get a nice little crisp and chewy barrier all around each one instead of having to fight someone to get the edges and corners of a pan.
These madeleines can be frozen, if needed. Simply keep them in an airtight container and thaw uncovered at room temperature for a few minutes before eating.
Since they are on the smaller side, they typically don’t need more than 30 minutes to thaw.
If you choose not to freeze, they are good for up to five days at room temperature in an airtight container.
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