Guittard's Hot Cocoa Madeleines

I can't even right now, you guys, I'M SO EXCITED!! My friend Amy Guittard wrote a cookbook! And yes, if you're thinking,  "Guittard?" as in one of the best Chocolatiers out there, Guittard Chocolate, then yup, she's a Guittard! Not only is she the great-great-granddaughter of the founder of Guittard Chocolate, the writer of this amazing cookbook, Guittard Chocolate Cookbook Decadent Recipes from San Francisco’s Premium Bean-to-Bar Chocolate Company, BUT she's also one of the warmest, sweetest, and brightest ladies I've encountered. I recently met Amy through a mutual friend from Maui and the minute I met her, she gave me a giant hug and I felt like I had known her forever. She's just got this wonderful, charismatic, and genuine energy to her and it is so infectious. Needless to say that the minute her new book arrived, I sat down on the floor in front of my front door and read it cover to cover. Then I made mental notes to make everything, all the while texting Amy about how incredible I thought everything was. And although she must be juggling a million things right now, oh, I forgot to mention that she's also the head of marketing at Guittard, she still texted me back, immediately, matching my enthusiasm, text bubble for text bubble!! 

I'll admit, when it came time to choose a recipe to share with all of you, I had a hard time. I wanted to share ALL of them. So, while I sat there debating my choices, I hopped on Amazon and sent my mom a book (surprise mom, it's on the way!), so that she and I can long distance bake the next recipe I tackle, together. After all, my mom is the reason I love to bake (growing up, she let me bake all the cookies my heart desired every Christmas). Anyway, if I could, I'd send all of you a copy too because this book is that good. If you're a chocolate lover like I am, you pretty much need this book. I'm mandating it!! Although, let's be honest, my mandates don't really mandate much of anything, so instead, I'm strongly recommending you grab one. Why? 'Cause Salted Chocolate ShortbreadPumpkin Chocolate Chip Cookies, and most likely the next recipe I have to try, Noho Kai Chocolate Banana Bread. That's why!

Anyway, after much deliberation, I landed on these Hot Cocoa Maddies (my neighbor nicknamed them maddies, and I loved it so much, I told her I was gonna steal it) when I read Amy's note about why madeleines are her favorite cookie. I totally melted and decided I had to make them. And I'm glad I did because Moses loved them so much that he ate 'em all up. Ok, not all of them, but he did eat more than a couple. And how could he not? Maddies demand to be eaten immediately! Day of! They just aren't as magical the next day. Which means, share, share, share these magical hot cocoa maddies with all your favorites. Side and random note, Moses says madeleines look like the alien spaceship from Flight of the Navigator, especially when covered with a generous amount of confectioners' sugar!

A final, quick note before I wish you a happy Tuesday. These madeleines are extra special because they use Guittard's Grand Cacao Drinking Chocolate, which just so happens to be one of my favorite things. If you aren't familiar with drinking chocolate, think a thicker, richer, more full-bodied hot cocoa that requires milk, rather than water. And if you want to add your own twist to them, add a teaspoon of cinnamon or a few pinches of ground chili. Happy Tuesday, guys! :D

Ps - If you're wondering what Amy said about madeleines, I'm not gonna leave you hanging.

"When I was a kid, my mom would take me to a coffee shop a few blocks from our house. She'd get her latte and I'd get hot chocolate and a madeleine pulled from an old-fashioned lidded candy jar that sat on the counter. As we sipped our drinks, I'd nibble off the golden-brown edges in an attempt to make the cookie last as long as possible." - Amy Guittard

Needless to say, these needed to be made, then nibbled, edges first. ♡

Guittard's Hot Cocoa Madeleines

From Guittard Chocolate Cookbook by Amy Guittard

Makes 16 - 20 cookies, depending on madeleine pan mold size


  • 2/3 c. (80 g.) all-purpose flour
  • 3 Tbsp. Guittard Grand Cacao Drinking Chocolate (sweet ground cocoa)
  • 1/2 tsp. baking powder
  • Pinch of salt
  • 2 large eggs
  • 1/2 c. (100 g.) sugar
  • 1 tsp. vanilla extract
  • 6 Tbsp. (85 g.) unsalted butter, melted and cooled
  • Confectioners' sugar for dusting, optional


  • Small mixing bow
  • Whisk
  • Stand mixer
  • Rubber spatula
  • Plastic wrap
  • Madeleine pan
  • Wire rack


  1. In a small bowl, whisk together the flour, hot chocolate mix, baking powder, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a hand mixer fitted with whisk beaters), beat the eggs on low speed for 1 minute, then increase the speed to medium-high and gradually beat in the sugar. Continue beating for 2 to 3 minutes until soft peaks form. Add the vanilla and beat on low speed until combined. Using a rubber spatula, fold in the flour mixture until just combined, then fold in the melted butter until just combined. Cover with plastic wrap, placing the plastic wrap directly on the surface of the batter. Place the bowl in the refrigerator to rest for 3 hours, or up to overnight.
  3. Preheat the oven to 375°F (190°C). If you have a nonstick madeleine pan, lightly butter the pan. If you have a madeleine pan that is tin or made from another metal, butter and flour the pan. If you have a silicone madeleine mold, you don't need to butter or flour the mold.
  4. Remove the batter from the refrigerator. Spoon teaspoonsful of batter into the madeleine pan molds, filling them almost to the top.
  5. Bake for 9 to 11 minutes, or until the madeleines are lightly puffed in the middle and the tops spring back after a light tap. As soon as the madeleines are cool enough to touch, remove them from the pan and place them on a wire rack. (If after 2 minutes the cookies are still too hot, use a butter knife to gently pop them out.) When completely cool, lightly dust each cookie with confectioners' sugar (if desired). Store in an airtight container at room temperature for up to 4 days, or in an airtight zip-top bag in the freezer for up to 2 months.
  6. Serve and enjoy!