Chocolate Madeleines

5 from 2 votes

Our chocolate madeleines recipes 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!

Prep Time15

Cook Time12

Batter Chilling1

Course: Dessert

Cuisine: French

Servings: madeleines

Calories: 267kcal

Author: Amanda Smallwood

Equipment

Madeleine Pan

Ingredients

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

Instructions

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 the vanilla extract. Mix on low speed 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

Notes

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.

Butter and Chill Your Madeleine Pan: 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.

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.

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