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1
Heat the oven to 360 F degrees.
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2
Put the butter in the mixer bowl and whip on high speed for 2 min.
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3
Add the sugar and the orange zest, and keep mixing for another minute or so on high speed.
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4
Add the eggs one by one. Add another one only after the previous one is well mixed.
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5
Add the salt, vanilla and the grand marnier and mix for a little longer.
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6
Sift the flour, cocoa powder and the baking powder to a separate bowl. Add to the mixer bowl, while mixing on low speed, in 3 batches. Though every time mix only until the flour is just incorporated, so the dough won't get tough.
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7
Cut the chocolate to small pieces. Melt the chocolate in the microwave for about 1-1.5 min until it just starts to melt. Mix well to melt all pieces. Cool for few minutes and then incorporate into the dough with a spatula.
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8
Oil a Madeleine pan and sprinkle a bit of sugar in each indentation (even if you use silicon pan). Put a very full tablespoon of batter in each indentation to just fill it. the dough is pretty sticky, but try to flatten it a bit.
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9
Bake for 12-15 min, until risen (mostly in the middle) and springy.
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10
Let it cool for 15 min and take out the cookies and put on a plate with the bottom side (shell-like) up. Sprinkle with powdered sugar.
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11
Enjoy.
