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featured chocolate madeleines

Chocolate Madeleines Recipe

Course: cookie, Dessert
Cuisine: American, French
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill: 1 hour
Total Time: 1 hour 35 minutes
Servings: 20 cookies
Calories: 86kcal
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.
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Stand Mixer
  • Madeleine Pan

Ingredients

  • 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)

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.

Notes

  • 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.
Storage: Store 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.

Nutrition

Serving: 1cookie | Calories: 86kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 18mg | Potassium: 29mg | Fiber: 1g | Sugar: 5g | Vitamin A: 166IU | Calcium: 12mg | Iron: 1mg