Chocolate Espresso Madeleines

I love baking. That’s why I started Pretty Damn Delightful. I also really enjoy photography, however I’ve been feeling like I’m not quite at the level I want with my food photos. I’m really happy with how a lot of them turn out, but I feel I’m shy of where I want to be. Fortunately, there’s a relatively easy solution and that is to just keep working at it. Keep photographing and playing around with styling/lighting/etc. Which is the plan!

That means though that I may be posting new recipes to the blog a little less frequently. I’m aiming for once every two weeks for the time being, with some posts showcasing some of the photos I’m working on thrown in around that.

Now, on to these madeleines. I realize you’re probably thinking, “wow, two different Madeleine recipes in just a few monthes?”, but trust me these need to be shared. I’ve become obsessed with these cookies since making them for that original blog post, and a couple of weeks ago I experimented with different flavors. The chocolate and espresso combination was a definite winner, they have a great complex flavor.

If you don’t drink or like coffee, the espresso powder can easily be omitted. The plain chocolate version is delicious as well!

  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 2 large eggs
  • cup sugar
  • 1 tsp. vanilla extract
  • pinch of salt
  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 tablespoon espresso powder (can be omitted)

Preheat the oven to 350 F.

In a heatproof bowl, melt the butter and set aside to cool slightly. With an electric mixer, whisk the eggs and sugar until just combined. Add in the vanilla and salt. Mix in flour, cocoa powder and espresso powder and beat until the mixture has just blended. With the mixer on a low-medium speed, add the melted butter in a slow stream, and mix until just combined.

Before baking, use the leftover melted butter from the bowl to lightly butter the Madeleine pan. Spoon ~1 tbsp. of batter into each indentation. Bake for 11-12 minutes, cookies should be puffed and firm to the touch. Cool for about 5 minutes, then remove from the pan onto a wire rack. Once fully cooled, dust with powdered sugar to garnish!