Chocolate Madeleines are so elegant and delicious. They’re a yummy hybrid between a cake and a cookie, and I just love their fluffy texture. Made with just 7 simple ingredients, these rich chocolatey Madeleine cookies are the ultimate easy treat for breakfast or tea time.
Chocolate Madeleine Recipe
I just can’t get over how cute these chocolate Madeleines are. The shell shape is so fun and unique, and they’re even more beautiful dipped in chocolate! I made them with simple ingredients like flour, sugar, cocoa powder, butter, and eggs, and they turned out so light and fluffy. The pan really does all of the work in creating these impressive cookies!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store
Store leftover chocolate madeleines in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Let thaw at room temperature before enjoying.
Tips for Success
- You’ll need a madeleine pan mold for these cookies that will give them their signature appearance. The molds kind of look like seashells.
- While you can use any unsweetened cocoa powder you prefer, I like to use Dutch-process cocoa powder here because there isn’t any baking soda to neutralize the acidity of natural cocoa powder.
- You may be tempted to use baking soda instead of baking powder, but your madeleines won’t come out in the consistency you want if you do.
- Chilling the batter allows it to thicken so when you bake your madeleines, you get the signature bump on the surface.
- Once your madeleines are light brown, they’re ready to get removed from the oven. Pay close attention to make sure you don’t overcook them.
- If you dip your madeleines in chocolate, you will want to store them in the fridge instead of at room temperature so the chocolate doesn’t melt.
Top Reader Review
- “I have tried 5 different recipes for chocolate madeleines. I didn’t like any of them. I tried yours today and finally success!!! these are simple, delicious and I will make again and again.” -Betty B.
Chocolate Madeleines Recipe
Ingredients
- 2 large eggs
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ cup unsalted butter melted (1 stick)
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Madeleine Pan
Instructions
- Add the eggs and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until smooth, pale yellow, and creamy, about 8-10 minutes. Stir in the vanilla.2 large eggs, ½ cup granulated sugar, 1 teaspoon pure vanilla extract
- In a separate bowl, combine the flour, cocoa powder, and baking powder. Gently fold into the egg mixture.¾ cup all-purpose flour, ¼ cup unsweetened cocoa powder, ½ teaspoon baking powder
- Fold in the melted butter.½ cup unsalted butter
- Transfer the batter to the refrigerator for about 1 hour (I don’t usually cover mine but use plastic wrap or a kitchen towel if you prefer to cover it).
- Towards the end of the chilling step, preheat the oven to 350°F and grease a madeleine pan with melted butter or nonstick cooking spray.
- Scoop the batter into the molds until they are ¾ full. Gently press the batter into the molds (wetting your hand helps prevent the batter from sticking).
- Bake until the madeleines are light brown, about 13 minutes.
- Transfer the madeleines to a wire rack to cool.
- If desired, garnish with a light dusting of powdered sugar or dip in melted chocolate.
i have tried 5 different recipes for chocolate madeleines. i didnt like any of them. I tried yours today and finally success!!! these are simple, delicious and i will make again and again.
So glad you finally had success!
First time making this recipe and I love it . husband loved it. Also, I put raspberry jam in the middle and made sandwich cookies and they were fantastic.
We’re so happy to hear you both love it, Gerrie!!