This is Dad's recipe. He uses Hershey's cocoa unless he has "some of the good stuff (Scharffen Berger or Ghirardelli) laying around." I find the best method for dusting the confectioner's sugar is to place it in a metal strainer and tap the strainer with a spoon.
Makes 24
1/2 cup all-purpose flour
1/2 cup cocoa powder (unsweetened)
1/2 teaspoon baking powder
Pinch of salt
8 tablespoons (1 stick) unsalted butter
1 teaspoon vanilla extract
1/2 cup sugar
2 extra-large eggs
4 egg yolks
Confectioner's sugar for dusting
Preheat oven to 375 degrees and butter two madeleine pans.
Mix together flour, cocoa, baking powder and salt.
In electric mixer, cream butter. Add vanilla and sugar; beat well. Add eggs and egg yolks and blend. On low speed, add dry ingredients and mix only until combined. Do not overmix.
Place teaspoonfuls of batter into the buttered pans.
Place into preheated oven for 8 to 9 minutes. Check after 6 minutes. They should give just slightly when touched.
Remove pans from oven. Let cool slightly, then transfer madeleines from pan to cooling rack within 5 minutes, or they'll stick to pan. Hold the pan on its edge and tap the underside with a spoon to release them onto rack.
When completely cooled, sprinkle with confectioner's sugar.
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