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
Test Kitchen Notes
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
stick of unsalted butter
from 1/2 an orange
all purpose flour
dark cocoa powder
oz of good semisweet chocolate (Callebaut for example)
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.