Mocha Chocolate Chip Madelines

Madeleines are one of the most perfect cookies to pair with with coffee or tea. This is probably because the cookies are actually a lot more like cakes than they are like cookies, which means that the cookie crumbs soak up all the flavor of your favorite beverage as you nibble them between sips – making a very satisfying eating experience. These Mocha Chocolate Chip Madeleines are a perfect option for chocolate-lovers, whether you want to pair them with a sweet mocha or a classic cup of black coffee.

The chocolate madeleines are infused with instant coffee powder and studded with chocolate chips, so they’re bursting with flavor in every bite. I used unsweetened cocoa powder to give these madeleines their chocolate flavor. It delivers a strong chocolate flavor without weighing down the cookies, which you want to remain tender, not overly dense. Instant coffee blends with the cocoa powder to turn chocolate into mocha. While I added the cocoa powder in with the flour, I recommend dissolving the coffee into the melted butter in this recipe, so it has a chance to fully dissolve before it goes into the batter. A handful of mini chocolate chips bumps up the chocolate flavor – again, without weighing down the cookies.

To gild the lily, I dipped some of these in a bit of tempered dark chocolate. The chocolate-dipped cookies are gorgeous to look at and have even more chocolate to satisfy the chocoholics in your family. I find that the dipped cookies make excellent gifts, but tend to leave them un-dipped when simply snacking on them myself. Milk or white chocolate could also be used. I highly recommend using my tutorial on how to temper chocolate before dipping the cookies, as tempered chocolate will give the cookies the best and most lasting finish. If you want to take them really over-the-top, feel free to dip the whole cookie.

Mocha Chocolate Chip Madelines
2 large eggs, room temperature
2/3 cup sugar
1/8 tsp salt
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
8 tbsp butter, melted and cooled
1 tsp vanilla extract
2 tsp instant coffee
1/4 cup mini chocolate chips/chopped chocolate

Preheat oven to 375F. Lightly grease and flour your madeleine pans (unless you are using nonstick, in which case light greasing is all that is necessary).
In a large bowl, beat together eggs and sugar until smooth and thick, 1-2 minutes. Add in salt, flour, cocoa powder and baking powder into the bowl and mix until it is just combined, and no streaks of flour remain visible.
To the melted butter, stir in vanilla extract and instant coffee until the coffee is dissolved. Slowly pour the melted butter mixture in to the flour mixture, mixing at low speed until the batter is uniform and everything is well combined.
Place a generous 1 tbsp batter into each cavity of your prepared pan.
Bake for 12-14 minutes, until cookies are set and slightly darker at the edges.
Allow to cool for 3-5 minutes before removing from the pan. The pan should be cooled, regreased and floured before filling it with more batter (it is ok if the batter is be used in batches) for another batch.

Makes about 2 dozen.

*You can substitute 1 tsp instant espresso powder or 1 1/2 tsp Starbucks Via.

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