These classic French cake-like cookies are light, sweet and delicious. Very cute and small too. You can dip in the melted chocolate or drizzle some icing sugar. Traditional madeleines are kind of tricky to make. They are crisp on the outside and soft on the inside. This one tastes similar but easy to make. Try it and enjoy 😉 
My kids love Starbucks’ Madeleine cookies. One day my youngest one asked about chocolate one. That is why, these yummy cookie’s idea came up. He loves Oreo too. 
Ingredients:
- 5 tbsp cake flour or regular flour
- 1 tbsp cocoa powder
- 1/2 tsp baking powder
- 3 tbsp sugar
- pinch of salt
- 3 crushed Oreo
- 6 chopped Oreo
- 1 egg at room temperature
- 1/2 tsp vanilla extract
- 3 tbsp + 1 tbsp melted and cooled unsalted butter
- 3 tbsp milk
- Icing sugar cream ingredients:
- 1/3 cup powdered sugar
- 1 tbsp milk
- Sprinkles or grated chocolate to decorate The recipe for simple, classic chocolate madeleines. Little French cakes that are combination cake and cookie, moist on the inside a thin crisp crust on the outside.
Instructions: 1. Chop the 6 Oreos and crush 3 Oreos as well.
2. Melt the 3 tbsp butter, in a small pan or in the microwave in a small dish. Set aside and cool. 3. Sift the cocoa powder, flour, salt, and baking powder. Fold the dry ingredients with a spatula, and mix well. 4. You don’t need any stand mixer to mix this batter. You can use a whisk. too. In a medium bowl, mix melted butter and sugar very well. Then gradually add egg, vanilla and milk. Make sure your wet ingredients mixed well. Combine your wet ingredients and the dry ingredients together and mix. Finally, add crushed Oreos.
5. Preheat the oven to 350F/175C. Butter the moulds. Bake cookies on lower rack 7 minutes and on upper rack 7 more minutes. Remove from oven and flip cookies out into a wire rack to cool. 
6. While the cakes are cooling down, make a glaze in a small mixing bowl by stirring together the powdered sugar and milk until it gets smooth. 
7. Once the madeleines have cooled on a wire rack, drizzle with icing sugar mixture. Then sprinkle with some Oreos or with your favourite sprinkles. 
- Note: I recommend Madeleine pan. 8. To ensure that these cookies come out light and airy, you must sift the dry ingredients before adding them to the wet batter. You don’t want any clumps of flour or cocoa powder sneaking into the cookie batter. Enjoy my friends 😉
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