Today we are baking Chocolate Madeleines for Day Six of Cookie Week!
Tell me you haven’t been tempted at least a dozen times by the golden, shell-shaped cookies strategically placed near the cafe register. Packaged up as little treats and ready to be dunked - what’s not to love?
Well, stop right there! We are making gift-worthy madeleines at home! And not just ordinary madeleines, but chocolate with the most impeccable glaze.
Is it a cookie? A cake? I don’t care what you call it, these double-chocolate madeleines are pure bliss.
Okay - madeleines are technically small sponge cakes. But due to their small shape and dunk-ability, they are often referred to as cookies.
Sure the cookies are light and tender but it was the glaze that really sold me on this recipe. Dipping the cookies didn’t quite cut it. Yes, they tasted great and sped up the whole process, but nearly all definition was lost. Instead, I painted the empty cavities of the pan with melted chocolate then pressed baked madeleines into the chocolate.
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