Ingredients
Scale
#### For the Chocolate Madeleines
- 9 tablespoons 126 g unsalted butter
- 1 cup 125 g all-purpose flour, spooned and leveled
- 3 tablespoons 15 g cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- â…” cup 134 g granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter (for greasing the madeleine pan)
#### For the Chocolate Dip
- 1 cup 200 g semi-sweet chocolate chips
- ½ teaspoon coconut oil
- Flaky sea salt (for sprinkling)
Instructions
- In a saucepan, heat unsalted butter over medium-low heat until it turns golden brown and emits a nutty aroma. Transfer to a bowl to cool.
- Whisk together flour, cocoa powder, baking powder, and salt in a separate bowl.
- In a large bowl, beat sugar, eggs, and vanilla until pale and shiny. Fold in the dry ingredients.
- Gently fold in the cooled brown butter, then chill the batter for 30 minutes.
- Preheat oven to 350°F. Brush melted butter into each well of the madeleine pan.
- Spoon about 1 ½ tablespoons of batter into each well and bake for 9-11 minutes until domed.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the chocolate dip, melt chocolate chips and coconut oil together. Dip each madeleine and sprinkle with flaky sea salt.
- Chill to set the chocolate, then serve and enjoy these heavenly treats!