A classic French Madeleine with crisp, buttery edges and a delicate cake like middle. If you're craving chocolate madeleines, this recipe is for you. Madeleines make the perfect treat to enjoy with your afternoon coffee and the kids will love them for an after school snack.
Why You'll Love This Recipe
Our recipe is truly so easy to make and comes out perfect every single time. Our step by step instructions are easy to follow and this is a treat that feels extra special but is actually quite simple to make. For perfect madeleines every time, be sure to check out our step by step directions and expert tips below.
We're big fans of anything chocolate chip over here. You'll definitely want to check out our Classic Chocolate Chip Cookies and our Gluten Free Chocolate Chip Muffins (you'll never guess they are gluten free!!)
- butter - be sure to use unsalted butter for this recipe - butter should be melted and then cooled
- mini chocolate chips - use a high quality mini chocolate chip such as Ghiradelli or Callebaut
- chocolate dipped madeleines - dip the finished madeleines in melted dark chocolate for a seriously chocolatey chocolate Madeleine
Be sure to check out our Chocolate Dipped Ginger Madeleines too!
Whisk the eggs and sugar together on medium high speed until light and fluffy. Stop mixer and add vanilla. Mix until just combined.
Gently fold dry ingredients into the eggs and sugar.
With your mixer running on low speed, slowly pour the melted butter into the Madeleine batter. Mix until the butter is incorporated into the batter.
Gently fold the mini chocolate chips into the batter. Allow the batter to chill for at least 30 minutes and up to 24 hours.
Bake madeleines at 350° for 11 - 13 minutes. Allow madeleines to cool for at least 10 minutes before removing them from the pan.
Hint: use a cookie dough scoop to add the Madeleine batter to the pan. This makes the job quick and easy with no mess and the right amount of batter in each cavity.
Madeleine Pan - it's really hard to make madeleines without a Madeleine pan. You can try baking the batter in regular muffin cups. Be sure to line your muffin pan if you choose to go this route.
Butter and Chill That Pan: Be sure to butter your pan really well and make sure that you move it to the freezer to chill. That ice cold pan creates those crispy, golden brown edges and the butter guarantees that your Madeleines won't stick!
Make the Batter Ahead of Time: I often make this batter the day before I need it. When I'm ready to bake, the batter is nice and cold and the pan is in the freezer chilled. Simply preheat the oven, fill you Madeleine pan and bake!!
Give the Madeleines Time to Cool in the Pan: If you try to pop the madeleines out too early, they will break. I find the sweet spot to be between 5 and 10 minutes. I always try one first. If it pops out easily, I keep going. If it sticks, or the edges break at all, I wait 5 more minutes.
🤓 Recipe FAQs about Madeleines
It's important to refrigerate the Madeleine batter. Time in the refrigerator combined with a cold buttered pan creates Madeleines with buttery, crisp edges and that perfect hump in the middle.
To the the bump on madeleines, you have to make sure to chill your batter. I also like to use a cookie scoop to place a dollop of batter in each space in the mold. Using a cold pan and cold batter ensures that the batter doesn't spread too much and creates that bump in the middle.
Use a nonstick Madeleine pan and butter it with plenty of melted butter. You will want to clean and rebutter your pan between batches of madeleines.
Related Baked Desserts
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Chocolate Chip Madeleines
- ½ cup + 1 tablespoon unsalted butter melted and cooled
- 2 large eggs at room temperature
- ⅔ cup 128g granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (130g) all-purpose flour
- 1 pinch sea salt
- ¾ cup mini chocolate chips some folded in and some sprinkled on top
- In a large glass measuring cup, melt ½ cup of butter
- Use about 1 tablespoon to butter your Madeleine pan. Move the pan to the freezer to chill.
- In a small bowl, combine the flour with the salt.
- Using the whisk attachment of your stand mixer, beat the eggs and sugar on high until light and fluffy. Stop the mixer and add vanilla. Mix on low until just combined. Stop the mixer.
- Add the dry ingredients to the egg and sugar mixture. Stir on low until the flour is just combined.
- Keeping your mixer on low, slowly drizzle in the melted, cooled butter. Stir until the butter is mostly mixed in. Stop the mixer and fold the batter by hand 3-4 times until the butter is well mixed together. Be careful not to overmix.
- Gently fold in ½ cup of mini chocolate chips
- Cover batter with plastic wrap and chill for at least 1 hour. Batter can be saved overnight or for up to 2-3 days in the refrigerator.
- Preheat the oven to 350°.
- Once the oven is preheated, remove the cold pan from the freezer. Use your tablespoon cookie scoop (or two spoons) to add about 1 tablespoon of batter to each opening in the pan. Sprinkle each scoop with 5-10 mini chocolate chips.
- Bake madeleines for 11-13 minutes. Begin checking madeleines for doneness at 11 minutes. The edges should be golden brown and the humps should bounce back a little when you gently poke them.
- Allow madeleines to cool in the pan for 5-10 minutes. Carefully remove madeleines from the pan and move to a cooling rack to finish cooling.