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both sides of chocolate madeleines on white plate

Chocolate Madeleines

A decadent, spongey cookie that is moist and tender. You'll love how easy and delicious they are to make.
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Chill Time 1 hr
Total Time 1 hr 35 mins
Course Cookies, Dessert
Cuisine French
Servings 20
Calories 86 kcal


  • 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


  • 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.


  • 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.


Calories: 86kcalCarbohydrates: 9gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 29mgSodium: 58mgPotassium: 29mgFiber: 1gSugar: 5gVitamin A: 165IUCalcium: 12mgIron: 1mg
Keyword chocolate madeleines, madeleines
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