6 tablespoons butter, plus extra for buttering the pan
1/3 cups sugar
1/4 teaspoons coffee extract
1/2 cups flour
3 1/2 tablespoons cocoa powder
1/2 teaspoons baking powder
1/8 teaspoons salt
Chocolate Madeleines Directions
Place the butter and sugar into the bowl of a mixer and beat with the paddle attachment until light in color and fluffy. Add the eggs one at a time—scraping down the contents of the bowl in between.
Add the coffee extract. Sift together the dry ingredients and fold them into the butter mixture.
Let the batter chill in the refrigerator 2 hours or overnight.
Preheat the oven to 375°. Butter a madeleine pan. Divide the batter evenly among the molds of the pan and press down on each to level out. Bake until the tops of the cakes feel just set to the touch, about 12 to 15 minutes.