Orange and Chocolate Madeleines cookies. These soft and delicate butter cookies are absolutely delicious. Oh and guess what? They’re totally whole wheat.
Last Saturday, the whole family found ourselves at home. This is a very rare occurrence on a weekend, and while I was cooking up a delicious dinner, I had the idea that we needed to celebrate with dessert.
But which dessert?
I flipped through my cookbook, and found this recipe that I had printed out years ago. As in, like six years ago. Mmm…madeleines. I once made myself sick off of eating so many of them, and yet I still love them. That is the sign of a great cookie!
I remember the recipe calling for lemon zest. Well, I didn’t have any. What I did have were satsumas. With a declaration of “oh what the hell”, I set off on a journey that ended with one of the best cookies I’ve ever made. Troy declared them “dangerous”.
Oh, and I also made them a little bit healthier.
Yeah. You’re welcome. Check out this post on whole wheat flours to read more about the awesomeness of baking with whole wheat.
You need a special pan to make these into the shape of the madeleine. I can’t speak to what they’d turn out like without the pan. I will say the batter is delicious as is, so you maybe don’t even need to bake these. I’ve seen madeleine pans at Goodwill often, so check there too!
Orange and Chocolate Madeleines Whole Wheat Cookies
- 1/2 cup 1 stick of butter, melted and cooled
- 1 satsuma/mandarin orange zested
- 2 eggs
- 1/2 tsp vanilla try homemade
- 1 cup powdered sugar preferably organic
- 3/4 cup of whole wheat pastry flour
- 1 heaping tbsp vital wheat gluten
- 1/2 tsp baking powder
- 1 cup chocolate chips
- 1 tbsp coconut oil
Melt the butter, and stick it in the fridge to cool down. And then go and heat your oven to 375 degrees.
Zest your satsuma into your mixing bowl. I used my microplane that I love dearly, but any small grater will work!
Add the vanilla and eggs to the mixing bowl. Mix for 5 minutes with the whisk attachment.
Slowly add the powdered sugar. Mix for another 5 minutes.
Mix up your dry ingredients (flour, vital wheat gluten, and baking powder), and add to the egg and sugar mixture slowly, about 1/4 cup at a time. Mix until just incorporated. Your mixture should now be thick and fluffy looking. That's right, fluffy.
Add your melted/cooled butter, and mix until just incorporated. Don't go overboard scraping the bowl out with a spatula. Set the bowl aside cause we're going to use it later!
Use a pastry brush, and spread some of the melted butter left in the bowl in your molds. Then, sprinkle a bit of flour over everything.
Spoon a scant tablespoon of batter into each mold. To get the batter spread out, I use an ancient French technique called "Le Finger." Just push it down with your pointer finger.
Bake for 10 minutes. Let sit in the molds for one minute, and then remove and let cool on a baking rack.
Now, you can enjoy as is. Or, you can take it one step further, and make a great cookie an awesome cookie.
Melt chocolate chips and coconut oil in the microwave. Stir. every 30 seconds until fully combined.
Dip one side in the chocolate, and lay on a tray lined with parchment. I like to put them in the freezer to allow the chocolate to set.
Store in an air-tight container at room temperature if your kitchen is cool. If your kitchen is on the warmer side, please store in the fridge.
Based off of this allrecipes submission.