Chocolate Madeleines

"So Good!! The bake time, however should be lowered to about 9 minutes to avoid a dry cake. Overall, this recipe was just what i was looking for (and the batter was delicious)...." See more"

"I made a small batch of these today just to try them. They were very yummy, not too sweet or too chocolately. I expected them to be a light crunchy cookie, but they were actually quite spongy. Hard..." See more to describe, but good."

"These turned our rather well and were especially tasty warm. Yes, they have a darker chocolate flavor (cocoa) and less sugar but I like a less sweet product. The powdered sugar on top added a little..." See more more sweetness. I was a little concerned when I added the eggs to the butter and sugar as the mixture started to separate and looked more like cottage cheese than creamed butter, eggs and sugar. I tried to fold in the flour and cocoa as is advised in so many Madeleine recipes but it took quite a bit of stirring to get the mixture blended. I thought the batter looked like it needed more flour but as you will see, it did not. I did as the recipe instructed and placed rounded teaspoons of batter in the Madeleine pans (I used Bakers Joy - two short bursts per mold and blotted any huge globs with a paper towel or brush) and it was exactly the right amount of batter. I preheated my oven and checked the temperature with an oven thermometer. I baked the Madeleines for exactly 12 minutes. I turned the pan over and they popped right out on the rack with a little whack. I wish these were low fat because these are a tasty way to get your daily allotment of heart healty cocoa!"