Chocolate Hazelnut Madeleines
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For as long as I can remember, my mom and I have baked up the same set of Christmas cookies every December: spritz, sugar cookies, pizzelles, chocolate covered cherry cookies and lebkuchen. That’s our routine in the weeks leading up to the Christmas Holiday. And I absolutely love it. I wouldn’t have it any other way.
But when Rodelle asked me contribute a cookie recipe for their 21 Days of Cookies, I knew I wanted to come up with something outside my normal repertoire. Which was REALLY hard to do. Because I just kept thinking over and over again about those same five cookie recipes. I couldn’t get them out of my brain. That is, until my friend Aimée posted her recipe for madeleines.
It was like a light bulb went off in my head and a fire was lit under my ass. I scrambled up from my chair and ran to the basement to find the thing that I had neglected for so many years: my beloved madeleine pan.
Madeleines are kind of like a cake-cookie hybrid. So clearly, that means I’m absolutely in love them. It’s hard to resist the adorable little scalloped edges and soft, tender interior of a madeleine.
To make these Hazelnut Chocolate Madeleines, I made a few simple changes to a basic vanilla madeleine recipe. I switched out half of the all-purpose flour for hazelnut flour. And I added in a couple tablespoons of cocoa powder. Oh and this is the best part: I brushed them with bourbon when they were still hot from the oven. And let me just tell you, the smell of bourbon hitting warm Hazelnut Chocolate Madeleines is enough to make anyone go weak in the knees. You might want to sit down for that part. Just a suggestion.
Recipe adapted from Martha Stewart
Chocolate Hazelnut Madeleines
- 1 cup all-purpose flour
- 1 cup hazelnut flour/meal
- 2 tablespoons Rodelle Gourmet Baking Cocoa
- 1 tsp. baking powder
- 3/4 tsp. salt
- 1 cup, plus 2 tablespoons, unsalted butter, divided
- 1 cup granulated sugar
- 2 tablespoons brown sugar, packed
- 6 eggs, at room temperature
- 1 tsp. Rodelle Pure Vanilla Extract
- 1 tablespoon, plus 1 tsp., honey
- 3-4 tablespoons bourbon
- Powdered sugar, for dusting
- In a medium bowl, whisk together the flours, cocoa powder, baking powder and salt. Set aside.
- Melt 1 cup (16 tablespoons) of the butter. Set it aside to cool slightly.
- In your stand mixer with the whisk attachment, beat the sugars and eggs on high speed until pale and very fluffy, about 10 minutes. Then sift the dry ingredients into the sugar/egg mixture in two separate additions, using a rubber spatula to fold the them in after each addition. Gently fold in the melted butter, vanilla extract and honey. Cover and refrigerate the batter for at least 2 hours, or up to overnight.
- Pre-heat your oven to 350 degrees. Meanwhile, remove the batter from your refrigerator and let it sit at room temperature for 10-15 minutes.
- Melt the remaining 2 tablespoons of butter. Using a pastry brush, generously coat the wells of your madeleine pan with some of the melted butter. Then fill each well about 3/4’s full with batter, spreading it out evenly. Transfer the pan to your pre-heated oven and bake for 9-11 minutes. The madeleines will be puffed up in the center and should be firm, but still look moist.
- Remove the pan from the oven. Immediately invert the pan and shake the madeleines out onto your countertop. Transfer the madeleines to a wire rack. While they are still warm, use a pastry brush to brush the tops with some of the bourbon. Set aside to finish cooling. When the madeleines are fully cooled, dust them with powdered sugar.
- Once your madeleine pan is cooled, re-butter the wells and repeat with the remaining batter.
- Madeleines are best when eaten the day they are baked, but they can be stored in an airtight container at room temperature for up to 2 days.