Chocolate Madeleines are an indulgent, chocolatey cookie with a texture similar to a moist sponge cake. I’ve got an easy recipe for you to take the guesswork out of madeleine making, so you can successfully make them time and time again. 
Madeleines are known the whole world over for their light and airy texture. They’re famous for the signature shell design on one side and the bump on the other. There is a debate about whether they are a mini cake or a cookie. But in the end, it doesn’t matter what you call them, because all that matters is that they are delicious!
And if you’re ready to take madeleines up a notch – this chocolate madeleine recipe is going to amaze! Chocolate madeleines are made with staple kitchen ingredients, but they do require the use of a madeleine pan. Once you have that, you are ready to go!
I really love offering you recipes for delicious cookies that don’t require a lot of fuss. Other cookies you might want to make are Peanut Butter Shortbread Cookies, Lemon Cookies, and Meringues. They are all so good and you’ll be surprised at how simple they are to make!
These little chocolate madeleines have a moist, spongey interior with a tender crumb. The side of the cookie that is against the buttered and greased pan crisps up and absorbs the butter, giving it a melt-in-your-mouth consistency.
They are delicious just like that, but you can also sprinkle them with powdered sugar or dip a side of the madeleine in melted chocolate for an extra layer of sweetness.
Table of Contents
About Chocolate Madeleines
- Tons of Chocolatey Flavor
- Moist, Tender Crumb
- Buttery, Crispy Edges
Tools You Need
- Stand Mixer or Hand Mixer with Bowl and Paddle Attachment – Stand Mixer is preferred because the eggs and sugar beat for a long time.
- Measuring Cups and Spoons – Check here for measuring techniques and tips.
- Rubber Spatula – Use this to scrape the sides of the mixing bowl and to gently fold ingredients.
- Madeleine Pan – To get the perfect madeleine shape.
- Cooling Rack
What You Need to Make Chocolate Madeleines
- Eggs – Room temperature is best; eggs beat with the sugar to create rise in the cookies.
- Sugar – White granulated sugar for the right amount of sweetness and to aerate the eggs when you beat the two together.
- Vanilla – Pure vanilla adds a depth of flavor to the cookie; imitation also works.
- Flour – Use all-purpose flour with the scoop and fill method as described here.
- Cocoa Powder – Use natural cocoa powder rather than Dutch processed.
- Baking Powder – This is the second leavening agent that reacts with other ingredients to create more lift in the cookie.
- Butter – salted or unsalted will work, but I prefer salted because this recipe doesn’t call for salt and the salt adds another layer of flavor and depth.
Variations
- Add 1/2 cup of mini chocolate chips for even more chocolate flavor.
- Dip end of cookie into melted chocolate or ganache. Garnish with chopped nuts, coconut, sprinkles, etc.
- Substitute almond extract for the vanilla for an almond undertone.
Overview | How to Make Chocolate Madeleines
The full printable recipe is below
- Beat Eggs and Sugar – This aerates the eggs to create texture and rise. Add the vanilla the last minute of beating.
- Combine Dry Ingredients – Mix flour, cocoa powder, and baking powder in a separate bowl.
- Mix Ingredients – Fold dry ingredients into egg mixture gently.
- Add Melted Butter – Melt butter and gently fold it into the batter. Let batter cool in refrigerator.
- Fill Madeleine Pans – Start by brushing melted butter into madeleine pans, then use a non-stick spray in the mold. Then, scoop batter into pans and gently press to fill mold.
- Bake – Bake until it is baked throughout and let cool on cooling rack.
Tips
- Melt the butter when you begin making the cookie so that it can cool a little bit before you add it to your batter.
- Beat the eggs and sugar for the full amount of time!
- Gently fold the other ingredients. This will keep the air bubbles in the batter intact so your madeleines get fluffy.
- Madeleines that have become dry after a few days are still yummy dipped in coffee, tea, or hot chocolate.
How to Store
Room Temperature – These are amazing eaten right after baking! If you need to store longer, do so at room temperature for up to 3 days in an airtight container or bag.
Refrigerator – Store in the refrigerator if you dipped your madeleines in chocolate or ganache. They’ll store in an airtight container for 3-4 days, but they begin to lose their moisture.
Freezer – After the madeleines cool, store in an airtight container or bag in the freezer for up to 2 months. Let thaw until room temperature before eating. They won’t have the crispy edges, but they’ll still taste good.
Since the cookie is already dark brown, it doesn’t really get any darker when done. Definitely set the timer to help you know when chocolate madeleines are done. The other thing to look for is that the edges are dry and slightly crispy looking. When the center has risen and doesn’t look wet, the cookies are done.
Using both butter and non-stick spray ensures that the mold is completely covered so no part of the cookie sticks. The butter also contributes to the crispy, buttery outside that helps make the cookie so delicious.
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More Easy Cookie Recipes
- Red Velvet Crinkle Cookies
- Cookies n Cream Cookies
- Champagne Cookies
- Andes Mint Cookies
- Oatmeal Cookie Sandwiches
- White Chocolate Pistachio Cookies
Chocolate Madeleines
Ingredients
- 2 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- 1 stick butter, ½ cup
Instructions
- Add the eggs and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat it on medium-high speed for 8-10 minutes, or until it is smooth, pale yellow, and creamy. Add vanilla the last minute of beating.
- In a separate bowl, combine the flour, cocoa powder, and baking powder.
- Combine the flour mixture with the egg mixture and fold it in gently.
- Melt the butter – about 2 minutes in the microwave – and fold it into the batter.
- Transfer the batter in the fridge for 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 and non-stick cooking spray.
- Scoop the batter into the molds until they are ¾ full using a spoon or ice cream scoop. Gently press the batter into the molds (wetting your hand helps prevent the batter from sticking).
- Bake until the madeleines are set – 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.
- Enjoy immediately or store in an airtight container at room temperature (or in the fridge if you dipped them in chocolate) for up to 3 days.
Notes
- Melt the butter when you begin making the cookie so that it can cool a little bit before you add it to your batter.
- Beat the eggs and sugar for the full amount of time!
- Gently fold the other ingredients. This will keep the air bubbles in the batter intact so your madeleines get fluffy.
- Madeleines that have become dry after a few days are still yummy dipped in coffee, tea, or hot chocolate.
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