Bake Chocolate Madeleines from scratch for a sweet and crispy treat. These flavorful cookies look beautiful with their unique shell design, and they taste even better.
Fool-Proof Chocolate Madeleine Recipe
Have you ever had Chocolate Madeleines? These cookies are flavorful and easy to customize with different ingredients. If you like them and want to make them from scratch, follow this easy recipe. You’ll prepare the cookies using a blend of ingredients, including butter, sugar, flour, and a few extras.
Sweet and crispy is exactly what you get when you whip up these delicious chocolate madeleines. They are perfect as snacks but make great treats to take into the office or to a potluck.
Why You’ll Love this Chocolate Madeleines Recipe:
- They are crisp and soft. These cookies are crisp on the outside and soft on the inside, making them such a great treat.
- You can add to them. You can add chocolate, powdered sugar, and even sprinkles to them to make them sweeter.
- Simple ingredients. These cookies are super easy to make with simple ingredients you probably already have.
How to Make Chocolate Madeleines from Scratch
Be sure to see the recipe card below for full ingredients & instructions!
- Put sugar and eggs into a mixing bowl, and begin beating these two ingredients on medium-high speed for up to 10 minutes or until it reaches a creamy consistency.
- Grab a separate bowl and mix your flour with cocoa powder and baking powder.
- Mix the dry ingredients into your bowl of wet ingredients, folding it in.
- Add the melted butter to the mixing bowl with all the other ingredients.
- Place your batter in the fridge.
- Set your oven to 350 degrees F, and grease the madeleine pan mold.
- After the batter has chilled, add the batter to your molds.
- Bake your cookies for 13 minutes in the oven.
Madeleines are miniature sponge cakes with a crisp outer edge that gives them their reputation as a cookie. These molded cookies have a unique shell shape that makes them look even more exciting.
You’ll need a madeleine pan mold for these cookies that will give them their signature appearance. The molds kind of look like seashells. You can find them at the store, or you can order one on Amazon.
Yes! Chilling the batter allows it to thicken so when you bake your madeleines, you get the signature bump on the surface.
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.
Recipe Tips and Tricks
- You can dip them in chocolate. 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.
- Check the color of your madeleines. 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.
- Make sure to use baking powder. You may be tempted to use baking soda instead, but your madeleines won’t come out in the consistency you want if you do.
If you love chocolate, try these incredible Chocolate Madeleines. They’re the perfect cookie to have for a quick snack. Not only will you love them, but so will the rest of your family.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Madeleines Recipe
- 2 large eggs 100 grams
- ½ cup granulated sugar 100 grams
- 1 teaspoon pure vanilla extract 4 grams
- ¾ cup all-purpose flour 90 grams
- ¼ cup unsweetened cocoa powder 21 grams
- ½ teaspoon baking powder 2 grams
- ½ cup unsalted butter 113 grams, melted (1 stick)
- 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.
- If you dip your madeleines in chocolate, you will want to store them in the refrigerator instead of at room temperature so the chocolate doesn’t melt.
- 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.
- 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.