Mocha Madeleine Cookies
It's January 6th 2015 and I have survived 23 years, 3 months, and 15 days without ever having a cup of coffee. You might not know this about me, but I am a supertaster (sounds fake, is real - check the wiki) While working at Trader Joe's and participating in a wine tasting I casually told a colleague that I don't like red wine. She paused and then followed up with- "do you like coffee?" "no." "do you like dark chocolate?" "no." before proclaiming I'm probably a supertaster and happily bouncing away with a thimble sized cup of merlot to grab a sample of our reasonably priced private labeled gouda.
Supertaster? What is that? Could there be a logical reason I don't like these universally loved items? I did my research. A supertaster experiences taste with greater intensity than most and because of this, they taste bitterness when others taste nothing. Coffee, being bitter to most to start with, is especially terrible for me and is only tolerable when cloaked in a veil of ice cream. However, with these madeleines I found a pleasant exception to my rule and coffee is a apparently quite delicious when hidden subtly in cake. Dave's Coffee Syrup is based in New England and it's some quality stuff. it really doesn't matter if you enjoy coffee or find it super bitter like me - these cookies are seriously delicious.
Mocha Madeleine Cookies
- 1 stick of unsalted butter, softened
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 Tablespoons Dave's Coffee Syrup
- 1 cup all purpose flour
- 2 Tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1 pinch of salt
- 3oz of semi-sweet chocolate (high quality is better)
- Heat the oven to 360 F degrees and spray a madeline pan with cooking spray.
- Place butter in the bowl of a stand mixer and whip on high speed for two minutes.
- Slowly add the sugar and mix for another minute on high speed.
- Add the eggs, one by one, allowing each to incorporate before you add the next.
- Add the vanilla, Dave's Coffee Syrup, and a pinch of salt and mix until just combined.
- In a separate bow, sift together the flour, cocoa powder and the baking powder.
- Add the flour mixture to the butter mixture at a low speed in three batches. Scrape down the sides of the bowl between each addition. Only mix until flour is just incorporated or the dough will get tough.
- Cut the chocolate to small pieces and melt down in microwave or double boiler. Allow it to cool for a few minutes and then incorporate into the dough with a spatula.
- Place a Tablespoon of batter into each indentation. These will rise more than you think so you only need to fill them about halfway (maybe even slightly less)
- Bake for 12-15 min until they rise and become springy. Let it cool. Serve with a cup of coffee!
Photos by: Zac Wolf Photography