Makes a dozen cookies
1 ½ cup all-purpose flour
¼ cup cocoa powder
½ teaspoon baking powder
Pinch of table salt
2 large eggs, at room temperature
½ teaspoon of vanilla
¼ cup of California COOC-certified extra virgin olive oil
¼ cup of powdered sugar for dusting
Sift the flour, cocoa powder, salt and baking powder and set aside. In another bowl beat the eggs until blended, then slowly add the sugar and continue beating until the mixture is thick and pale yellow, about three minutes by hand. Once the mixture is thick and pale yellow, add the vanilla. With a spatula gently fold the flour mixture into the egg mixture until just combined. Don’t over mix or your madeleines will be dry. The last step is to fold in the olive oil by adding it in a thin drizzle.
Portion the mixture into a buttered madeleine pan and back for 10-12 minutes at 375 °F in a pre-handed oven. Test for doneness with your finger-if the top springs back, they are done. Cool the madeleines and flip them onto a cooling rack. Dust with powdered sugar.
Recipe shared with permission from Boccabella Farms.