Bittersweet Chocolate Madeleines

Try this tasty take on the traditional French spongelike cookie.

[quicklook-recipe prep_time=”30+min” cook_time=”10 min” serves=”20″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 tablespoons Vanilla Sugar (see below)


  • 4 ounces bittersweet chocolate, coarsely chopped
  • 1/2 cup (1 stick) butter, cut up
  • 1/2 cup confectioners’ sugar
  • 2 1/2 cups granulated sugar
  • 2 vanilla pods, cut into 2 or 3 pieces


[step-list-wrapper title=”How to make it” time=”About 40 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Sift the flour, baking powder, and salt into a medium bowl. Beat the eggs in a large bowl with an electric mixer at high speed for 3 minutes. Gradually add the granulated and vanilla sugars, beating until the batter falls off the beaters in ribbons. Fold in the dry ingredients.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Melt the chocolate with the butter in a double boiler over barely simmering water. Gently fold in the chocolate mixture. Refrigerate for 30 minutes. Let rest at room temperature for 15 minutes. Preheat the oven to 375°F. Butter two madeleine pans (for 20-24 madeleines). Spoon the batter into the prepared pans.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] Bake, one pan at a time, for 10-12 minutes, or until brown and springy to the touch. Cool the madeleines in the pans for 15 minutes. Transfer to racks to cool. Dust with confectioners’ sugar just before serving. Yield: 20-24 cookies.[/step-item][/step-list-wrapper]

[step-list-wrapper title=”How to make vanilla sugar” time=””]

[step-item number=”1″ image_url=”” title=”” ]Fill a glass jar with the sugar. Add the vanilla pods, seal tightly, and set aside for 7-10 days. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] When you open the jar, the sugar will be flavored with vanilla. As the pods have a long aromatic life, just add more sugar as needed. Keeps up to 6 months. Yield: 2 1/2 cups.[/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest