Double Chocolate Madeleines

Steps

1. 1For the Chocolate Madeleine Batter: In a small saucepan over medium heat, melt the butter. Continue cooking the butter, swirling the pan occasionally, until the top of the butter becomes foamy and you hear tiny popping noises. The butter should be a rich amber color, with tiny brown bits at the bottom. And it should have a slightly nutty aroma. Once the butter reaches this stage, remove from heat immediately and scrape into a small bowl. Mix in oil and set aside until needed.
2. 2In a double boiler - or in the microwave - melt the chocolate on until completely smooth. If using the microwave method, place the chopped chocolate in a medium heat-proof bowl. Melt in the microwave, on low power, in 15 second increments, stirring after each increment until completely melted and smooth. Set aside until needed.
3. 3In a medium bowl, sift tother the flour, cocoa powder, baking powder, salt, espresso powder (if using), and cinnamon (if using). Set aside until needed.
4. 4In the bowl of a stand mixer, fitted with the whisk attachment, or in the large bowl using a handheld electric mixer, beat the eggs and yolk until smooth. Slowly add in both sugars, one at a time, and continue beating until the mixture is very pale and fluffy, about 3 to 4 minutes.
5. 5Turn the mixer off and, using a silicon spatula, fold in the flour mixture in three additions, stirring just until combined.
6. 6Fold in the melted butter mixture and vanilla, mixing just until combined. Then fold in the chocolate, again, mixing just until combined.
7. 7Pour in the hot water and let it sit, untouched, for 30 seconds. Then stir until just combined.
8. 8Set a timer for 15 minutes. Allow the batter to firm up for this time.
9. 9In the meantime, preheat the oven to 425 degrees (F). Spray 2 madeleine pans with nonstick baking spray.
10. 10Using a small cookie scoop, place 1 Tablespoon of batter in the center of each mold. Bake, one pan at a time, for 8 to 10 minutes, or until the batter has set and the madeleines have a dome in the center.
11. 11Gently turn the madeleines out from their molds. I do this by turning the tray upside down on top of a wire cooling rack. If they stick, carefully run a small knife around the edge of the cakes until they release.
12. 12Dust with cocoa powder and serve at once! Or dip each madeleine in melted chocolate!
13. 13Cool for at least 10 minutes before dipping in chocolate.
14. 14For Chocolate Glaze: Melt the chopped chocolate in a double boiler or in the microwave. If using the microwave method, place the chopped chocolate in a medium heat-proof bowl. Melt in the microwave, on low power, in 15 second increments, stirring after each increment until completely melted and smooth.
15. 15Dip each madeleine halfway into the chocolate then place on a parchment paper lined baking sheet.
16. 16Sprinkle with sea salt, toffee bits, sprinkles, or chopped nuts, if desired.
17. 17Allow the chocolate to set before serving. To speed this up, place the baking sheet into the refrigerator.
18. 18Once set, serve and enjoy! These are really good with coffee or tea.