Our chocolate madeleines recipe creates the most perfect little tea cakes filled with some serious chocolate flavor. Our recipe uses both cocoa powder and mini chocolate chips in the batter. The finished madeleines are then dipped in even more chocolate creating a truly perfect, chocolate madeleine!
These beautiful madeleines can be made in no time following our step by step instructions and detailed recipe notes. We love making madeleines and have developed many other delicious recipes. Be sure to try our Orange Almond Madeleines or our Gluten Free Madeleines too!
❤️ Why You'll Love This Recipe
Chocolate madeleines are truly so easy to make and they come out perfect each and every time. This recipe has layers of chocolate and will satisfy your chocolate craving for sure. These madeleines have crispy, buttery edges and that classic French Madeleine bump in the middle.
- cocoa powder - use a high quality cocoa powder such as Ghirardelli's premium baking cocoa
- mini chocolate chips - the mini chocolate chips add and extra layer of chocolate to the chocolate madeleines
- chocolate for dipping - any melted dark chocolate will work but I prefer to use Ghiradelli's dark chocolate melting wafers. They are so easy to work with an create a beautiful and delicious chocolate coating for the madeleines.
White or Milk Chocolate Dipped Madeleines - switch it up and dip the finished madeleines in melted milk or white chocolate.
Be sure to see the recipe card for exact quantities and detailed instructions.
In the bowl of your stand mixer, whip the eggs and sugar until they are light and fluffy.
Stop the mixer and add in the vanilla. Mix to combine.
Slowly mix in the dry ingredients. Whisk until the batter just starts to come together.
With the mixer running on the lowest speed, slowly pour in the melted butter.
Stop the mixer. Use a spatula to fold the mini chocolate chips into the batter. Cover and chill batter for at least one hour.
Scoop the chilled batter into a cold and well buttered madeleine pan. Bake madeleines for 11-12 minutes at 350°.
Once madeleines have cooled, remove them from the pan and dip them in melted dark chocolate. Decorate with sprinkles, gold sugar or shaved white chocolate.
Store madeleines for 2-3 days at room temperature in an airtight container.
Hint: Make sure to butter and then chill your Madeleine pan. Use a pastry brush to coat the pan well with melted butter. Then, move the pan to the freezer for 10-15 minutes to get nice and cold before you bake the madeleines.
🤓 Expert Tips
Chill the Batter: Madeleines have a more tender structure and that classic bump in the middle when the batter has had time to chill. Be sure to chill your batter for at least 1 hour in the refrigerator. The batter can chill for as long as 24 hours.
Flour and Cocoa Powder for the Pan: I use both a nonstick Madeleine pan and plenty of butter so I haven't had trouble getting madeleines out of the pan. However, if you pan is not nonstick, I do recommend dusting the buttered pan with a mixture of flour and cocoa powder. Combine 1 tablespoon of the cocoa powder and flour in a small mixing bowl. Sift this over your buttered pan. Knock off any excess flour mixture and then add your batter to the pan for baking.
⭐️ Recipe FAQs About
Refrigerating Madeleine batter creates a Madeleine with that perfect bump on the back. The chill time also gives the batter a chance to relax - the flavors blend together and the overall texture of the baked Madeleine improves with the resting time.
Yes! Keep your batter in the fridge for up to 24 hours! I love to make Madeleine batter the day before I need it. It's so simple to scoop and bake the batter when you are ready for fresh madeleines.
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- Madeleine Pan
For the Chocolate 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 tablespoon milk
- ¾ cup (105g ) all-purpose flour
- ¼ cup (25g) cocoa powder
- 1 pinch sea salt
- ½ cup mini chocolate chips
For the Chocolate Covering
- ¾ cup dark chocolate melting wafers melted in the microwave until smooth
For the Madeleine Batter
- In a large glass measuring cup, melt ½ cup of butter (save the extra tablespoon for later)
- 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 24 hours in the refrigerator.
Time to Bake
- Preheat the oven to 350°. Use a pastry brush and the remainder of the melted butter to butter your Madeleine pan. Transfer the pan to the freezer while the oven warms up.
- 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 the madeleines for 11-13 minutes. Begin checking for doneness at 11 minutes. The edges should be a darker brown and the middles should bounce back when you poke them.
- Move baked madeleines to a cooling rack and allow to cool for 5-10 minutes before removing them from the pan. Then transfer them out of the pan to the cooling rack to cool completely.
For the Chocolate Dip
- Use a large glass measuring cup to melt 3//4 cup of chocolate melting wafers. Microwave on high for 30 seconds at a time. Stir after each 30 second cycle. Warm chocolate until it is smooth and ready for dipping.
- Dip each Madeleine half way in the chocolate. Move to a piece of parchment paper to cool. Sprinkle the chocolate right away with colored sugar or shaved white chocolate.
- Once the chocolate has hardened, move cookies to a serving tray or airtight container for storage. Madeleines stay fresh at room temperature for 2-3 days
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