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Author Notes: Love Madeleine cookies, so decided to try a chocolate version for the contest. This are not too sweet and pretty rich. If you like them not as sweet use only 1/2 a cup of sugar. - Cordelia
Food52 Review: Friends, this is a most exquisite dessert, especially given the minimal effort here. The orange zest, a real boon ingredient to any baking, I think, and the liquor, which is more than subtle but not at all a hammer, make an elegant match with the melted chocolate you’ve tossed into the batter. Dusted with a bit of powdered sugar, these are sophisticated, pretty little additions to the table of inevitable brownies and chocolate chip cookies you are bound to find at the buffet. - Jestei
Makes 18 cookies
- 1 stick of unsalted butter
- 3/4 cup sugar
- 3 eggs
- zest from 1/2 an orange
- 1 teaspoon vanilla extract
- 2 teaspoons grand marnier
- 1 cup all purpose flour
- 2 tablespoons dark cocoa powder
- 1/2 teaspoon baking powder
- 3 oz of good semisweet chocolate (Callebaut for example)
- pinch salt
- Heat the oven to 360 F degrees.
- Put the butter in the mixer bowl and whip on high speed for 2 min.
- Add the sugar and the orange zest, and keep mixing for another minute or so on high speed.
- Add the eggs one by one. Add another one only after the previous one is well mixed.
- Add the salt, vanilla and the grand marnier and mix for a little longer.
- Sift the flour, cocoa powder and the baking powder to a separate bowl. Add to the mixer bowl, while mixing on low speed, in 3 batches. Though every time mix only until the flour is just incorporated, so the dough won't get tough.
- Cut the chocolate to small pieces. Melt the chocolate in the microwave for about 1-1.5 min until it just starts to melt. Mix well to melt all pieces. Cool for few minutes and then incorporate into the dough with a spatula.
- Oil a Madeleine pan and sprinkle a bit of sugar in each indentation (even if you use silicon pan). Put a very full tablespoon of batter in each indentation to just fill it. the dough is pretty sticky, but try to flatten it a bit.
- Bake for 12-15 min, until risen (mostly in the middle) and springy.
- Let it cool for 15 min and take out the cookies and put on a plate with the bottom side (shell-like) up. Sprinkle with powdered sugar.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Holiday Cookie
- This recipe was entered in the contest for Your Best Chocolate Cookie
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