- Serving Size:   8
- Dairy-Free:   True
- Vegetarian:   True
- Weight Watcher Points:   10
- ... Ingredients Loading
Whisk together and set aside.In a medium bowl, Beat the sugar and eggs on medium/high speed until the volume triples in size. This may take several minutes and you should have a beautiful thick 'ribbon' of batter when you lift the beaters out of the bowl.Stir in the orange juice and orange zest.Beginning with the flour mixture, alternate adding to the egg/sugar batter with the melted butter.
Mix only until just combined. Refrigerate for about 45 minutes to an hour.Drop by rounded teaspoon fulls into center of the madeleine molds.Leave the batter mounded, don't spread it out.I found that I had to add more than a teaspoon, so adjust accordingly for the size of your mold. Don't worry if the dough does not fill out the entire mold. The cookies will take on the pretty pattern regardless of how big they become.
Remove from oven and immediately tap the tin on the counter to loosen the cookies.Carefully remove the cookies and allow them to cool completely.Prepare the chocolate: Melt the chocolate in a saucepan and pour into a deep dish or cup with a wide mouth. Dip half or 1/4 of each cookie into the chocolate and place on a piece of parchment paper until the chocolate is set.