Chocolate Madeleines

Some time ago, I bought a madeleine pan, reasoning that such accouterments were essential in a French kitchen.

Besides, I love shells of any shape or form, and have a small collection scattered in bowls and baskets throughout my house.

I had good intentions. But I never actually made madeleines. The pan languished in my pie safe for several years.

Sunday was the day. I had a few free hours and we were being blanketed by a gentle snow — just the kind of afternoon for baking something containing chocolate.

Chocolate Madeleines

• 1/2 cup semisweet chocolate, shredded
• ¾ stick unsalted butter, sliced
• ½ teaspoon instant coffee
• 2 eggs
• 1/3 cup sugar
• 1/8 teaspoon salt
• ½ cup flour
• ½ teaspoon vanilla

Preheat oven to 350.

Melt the butter and chocolate in a double boiler, adding the coffee when thoroughly melted. Stir frequently.

Beat eggs and sugar with a hand-held mixer on medium high. Continue until mixture thickens. You will know it is thick when strands of liquid fall from the beater as you raise it from the bowl.

In a separate bowl, mix flour and salt. Gradually add the egg-sugar mixture. Blend thoroughly.

Add the chocolate, blending carefully. Add the vanilla.

Now comes the messy part: Pouring the batter into the madeleine pan. I used a spoon. You might also try a measuring cup or pour the whole batter into a larger cup and then pour it into the shells. Each shell-shaped cavity should be only ¾ full.

Place the madeleine pan on a cookie sheet and bake until cookies are springy to the touch, 10-12 minutes.

This makes a very cake-like cookie, but one that is not terribly moist. Good for dipping in hot chocolate, I would say. The taste reminded me of the chocolate cookies my mother made on winter days when I was a kid.