Chocolate Chip Madeleines

5 from 7 votes

A classic French Madeleine with perfectly crisp, butter 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.

Prep Time15

Cook Time9

Batter Chilling1

Course: Dessert

Cuisine: French

Servings: madeleines

Calories: 188kcal

Author: Amanda Smallwood

Ingredients

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

Instructions

In a large glass measuring cup, melt the butter
½ cup + 1 tablespoon unsalted 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.
1 cup (130g) all-purpose flour, 1 pinch sea 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.
2 large eggs, ⅔ cup 128g granulated sugar, 1 teaspoon vanilla extract
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
¾ cup 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.

Notes

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.

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