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Photo: Steve Legato
These pretty cookies are getting prettier.

They’re short, sweet and very chic — they’re madeleines, a ubiquitous French pastry that’s a cross between a cake, a cookie and a sea creature. Bake dozens of these shell pastries at home with author Barbara Feldman Morse’s new book, Madeleines.

From the moment I bought my first madeleine pans and started creating my own recipes, I tried to pack as much chocolate into the batter as I could. This trait served me well when I entered the Ghirardelli Chocolate Company Great American Chocolate Cookie Contest at the San Francisco Fair in 1980 and won the top prize for my “San Francisco Fudge Foggies,” a mix between brownies, fudge, and dense chocolate cake. My recipe went on to win the Grand COCO Award for best overall recipe in Chocolatier magazine’s first Great Chocolate Challenge, and I’ve adapted it to create these dark chocolate espresso madeleines. I love serving them warm with a scoop of vanilla ice cream.

Reprinted with permission from Madeleines