Living in Sugar

Salted Caramel Chocolate Madeleines

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Hello and happy Tuesday! Boy do I have a great recipe for you today! And ok, I can’t take full credit for the recipe as I adapted it from Broma Bakery who made it for or adapted it from Sur La Table — I’m not sure which — but you can view her post & recipe here!

So while I can’t take full credit for the chocolate madeleines, I can take credit for the super super simple caramel sauce that I used to adhere the flaky salty sea salt on top of the cookies. Salted Caramel for the win!

I’ve been searching for a super flaky sea salt for a while now — and I havent been able to find something that is really what I was looking for until this past weekend at Whole Foods. I’m sure that there are plenty of options online for flaky sea salt, but this kind {Maldon} is just perfect:

Super soft and not overwhelmingly salty, its the perfect counter balance to the deep dark chocolate that I used in the Madeleines. As is the Caramel Sauce. Literally the easiest.thing.ever.

Basically, you just combine brown sugar, butter and milk and voila! Caramel sauce that is great on cookies, ice cream, banana bread….you name it — put this caramel sauce on it! I totally forgot to take a picture of it — so here’s a picture of some pretty tulips that I had for this shoot. 🙂

Also, while you’re shopping on Amazon you might want to pick up a madeleine pan as well — because without the pan, you’re just making chocolate cookies. Don’t worry, their not expensive and you really only need one, unless you’re going to make a TON of madeleines 🙂

So I hope this helps make your Tuesday that secretly feels like a Monday better! I’ll see you later on this week for another great recipe idea! Happy Baking!

XO, Danielle

Salted Caramel Chocolate Madeleines

Get all your chocolate cravings satisfied with these amazing cookies, made even more decadent from a dip in caramel and sea salt

Course Dessert
Cuisine French
Keyword Madelines
Prep Time 15 minutes
Cook Time 12 minutes
Resting time 15 minutes
Total Time 27 minutes
Servings 36 Madeleines

Ingredients

INGREDIENTS

  • 1/2 cup 8 tablespoons unsalted butter
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons of high quality Dutch process cocoa powder
  • 1/2 teaspoon baking powder
  • 4 ounces bittersweet chocolate chopped

Caramel Sauce

  • 1/2 cup butter unsalted
  • 1 cup Brown Sugar
  • 1/4 cup Milk
  • sea salt for sprinkling (optional)

Instructions

DIRECTIONS

  1. Preheat oven to 360°F and position an oven rack in the middle of the oven.
  2. In a stand mixer fitted with a paddle attachment, beat the 8 tablespoons of butter and sugar until light and fluffy, about three minutes.
  3. Add the eggs, one at a time, mixing until each egg is fully incorporated before adding another. Add the vanilla and salt and mix until combined.
  4. In a medium bowl, sift the flour, cocoa and baking powder together. Add the flour mixture to the egg mixture with the mixer on low speed, add flour mixture in 3 additions, mixing just until all the flour is incorporated.
  5. Melt the chopped chocolate in the microwave and let it cool slightly. Fold the melted chocolate into the batter by hand just until incorporated.
  6. Place the batter in the refrigerator for at least 15 minutes. This will allow the batter to chill and firm up slightly.
  7. Spray your madeleine pan with no-stick cooking spray and using a small cookie scoop, place a scant 2 tsps of batter in the pan and place immediately in the oven. Return cookie batter to the fridge.
  8. Bake cookies for 12 to 15 minutes until risen and just set.
  9. Remove from oven and flip cookies out onto a wire rack to cool.
  10. Repeat until all cookies are baked.
  11. To make the Caramel sauce, place all ingredients in a sauce pan over medium heat. Heat until sauce bubbles then reduce heat to low. Allow to cook for 5 minutes until slightly thick. Dip each madeleine halfway into the caramel then set back on a wire rack.
  12. Sprinkle with flaky sea salt, then allow caramel to stiffen (it will never get completely hard).

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