Chocolate Gluten Free Madeleines

I've been exploring variations on my Basic Gluten Free Madeleines and, of course, chocolate is the first place I turned! These treats are super moist and subtly sweet but plenty chocolaty. This recipe is pretty similar to the basic recipe, especially in the directions, but watch the measurements as they are adjusted. Do see the basic recipe (linked above) for extra tips and notes to help ensure your chocolate gf madeleines come out their best.

Ingredients:

• 135g white sugar
• 3 eggs at room temperature
• 175g sweet white rice flour
• 35g cocoa (high fat cocoa recommended)
• 1 tsp baking powder
• 1/2 tsp salt
• 2 Tbsp honey
• 1/2 Tbsp vanilla extract
• 1/2 cup (1 stick) butter, melted but not hot

Directions:

1. Place racks in the middle and upper portions of the oven and preheat to 375ºF.
2. In a standing mixer, with the paddle attachment, beat the eggs and sugar on medium-high for five minutes.
3. While the eggs and sugar are beating, mix the flour, cocoa, baking powder, and salt in a medium-small bowl. 
4. After the five minutes, turn the mixer down to low and add the flour mixture to the egg and sugar mixture. After a few moments, stop the mixer, scrape the sides and then return it to medium-high.
5. Add the honey and vanilla. Once they are incorporated fully, add the butter - careful that it does not go all over (you may have to momentarily reduce the speed). Continue mixing for a few moments until all of the ingredients are evenly mixed together.
6. Stop the mixer and bring the batter together at the bottom of the bowl. Set aside.
7. Prepare your madeleine moulds (makes about 3 dozen madeleines).
8. Using a small spoon, scoop just enough batter into each mould to fill it 2/3 full. 
9. When both sets of moulds are filled place the moulds in the oven being sure to stagger their positions. 
10. Bake at 375ºF for 5 minutes. Then turn the temperature down to 350ºF and bake for 15 more minutes. 
11. Carefully remove them from the oven when the edges begin to turn golden, placing cooking pans on cooling racks. 
12. You MUST wait at least ten minutes before taking them out of their moulds, or you WILL ruin them. 
13. After they have cooled, turn the moulds upside-down and the madeleines should fall out. If not, gently push on the back side of the individual shells and they will release.

Tip: In a hurry and didn't set your eggs out to warm up, run them under warm water for a minute or two and they should warm up. Just be sure to use warm and not hot water or they will get hot and possibly cook a little, which will just mess up your day.