These fluffy chocolate madeleines have perfectly domed centers, crisp edges and they're dipped in dark chocolate. The recipe for these madeleines is adapted from a traditional madeleine recipe from the late and great Julia Child, but it's the chocolate version! They require a special baking method but if you follow the steps you will get perfect madeleines every time.
Madeleines are the perfect little cakes. Madeleines are known for their classic dome shape when they're baked and their pretty scalloped design when turned out of their pan. They are baked in a special pan or mold that's shaped like a shell. Unfortunately you can't bake them without the madeleine pan. (I personally love USA Pan's madeleine pan). They are best served fresh, and unfortunately only stay good for a couple of days. They're best served with a cup of coffee or a cup of tea.
If you're looking for other chocolate recipes check out my chocolate drip cake, chocolate thumbprint cookies, double chocolate cookies or double chocolate banana bread.
Why You'll Love these Chocolate Madeleines
Double chocolate. I mean, need I say more? These chocolate madeleines are made with Dutch process cocoa powder for a super rich chocolate flavor and they're dipped in melted chocolate.
Super easy to make. These are the best because they pretty simple to make with minimal ingredients.
Fluffy centers, crispy edges. These madeleines have the perfect texture. The centers are super fluffy and the edges have the perfect amount of crisp.
Ingredients for Chocolate Madeleines
- Flour- all purpose is used
- Sugar- granulated sugar is used to sweeten the madeleines
- Large Eggs- make sure they are room temperature
- Butter-it gets browned to give these madeleines the best rich, nutty flavor
- Cocoa Powder- I recommend dark cocoa powder for the best chocolate flavor
- Vanilla- I recommend vanilla bean paste for the best flavor, but vanilla extract works perfectly fine as well
- Baking powder- just a little helps the madeleines to rise
- Salt- just a little brings out all the other flavors and flaky sea salt gets sprinkled over them (if you desire)
- Chocolate Chips- after baking these classic French madeleines get dipped in melted semi-sweet or bittersweet chocolate chips
Step by Step instructions
STEP ONE: Begin by adding unsalted butter to a sauce pan and heat over medium low heat until it simmers. Stir the butter occasionally. The butter will bubble and as it is heated it will start to turn a light golden brown color. Once you see that it has turned brown and is giving off a slightly nutty scent, remove it from the heat. Transfer the butter to a heat-safe medium bowl. Cool it until it is room temperature but still liquid.
STEP TWO: In a small bowl whisk together the all purpose flour, cocoa powder, baking powder and salt. Set aside the flour mixture.
STEP THREE: Add the granulated sugar, eggs and vanilla to a large bowl. Beat the eggs and sugar on high with an electric mixer for 3-5 minutes, or until the mixture is pale yellow and shiny. (This step helps to ensure the tops of the madeleines dome properly.)
STEP FOUR: Fold in the dry ingredients with a rubber spatula until everything is combined.
STEP FIVE: Pour in the cooled but liquid brown butter and fold it in just until combined. Don't over mix the batter. Cover the bowl with plastic wrap and chill the batter in the fridge for 30 minutes.
STEP SIX: Preheat the oven to 350 degrees. Use a pastry brush to brush melted butter into each madeleine well. Add about 1 ½ tablespoon of batter into each well of the buttered pan. Bake the madeleines for 9-11 minutes, until they have domed. Remove them from the oven and let them cool in their pan for a 5 minutes, then transfer them to a wire rack to completely cool.
STEP SEVEN: While they are cooling, melt the semi-sweet chocolate chips and coconut oil together using a double boiler. Dip each madeleine in the melted chocolate then sprinkle each with a little flaky sea salt if you desire. Let the chocolate cool and set. (Chilling them in the fridge helps the chocolate to set faster.) Then serve!
FAQs
How do I store leftover madeleines? Store leftovers in an airtight container, but unfortunately, the madeleines will only be best on the day they are baked. They start to lose their "bite" after this.
Can I dip the madeleine cookies in white chocolate or milk chocolate instead of semi-sweet? Absolutely! I would just leave out the coconut oil and simply use melted white or milk chocolate.
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
If you make these madeleines, please leave a star rating! It helps me so much. Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try:
Chocolate Madeleines
Ingredients
- 9 tablespoon (126 g) unsalted butter
- 1 cup (125 g) all purpose flour, spooned and leveled
- 3 tablespoon (15 g) cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup (134 g) granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 tablespoon melted butter for brushing the madeleine pan with
For the Chocolate Dip
- 1 cup (200 g) semi-sweet chocolate chips
- ½ teaspoon coconut oil
- flaky sea salt for sprinkling
Instructions
- Begin by adding the unsalted butter to a sauce pan and heating it over medium low heat until simmering. Stir the butter occasionally. The butter will bubble and as it is heated it will start to turn a light golden brown color. Once you see that it has turned brown and is giving off a slightly nutty scent, remove it from the heat. Transfer the butter to a heat-safe medium bowl. Cool it until it is room temperature but still liquid.9 tablespoon (126 g) unsalted butter
- In a small bowl whisk together the all purpose flour, cocoa powder, baking powder and salt. Set aside the flour mixture.1 cup (125 g) all purpose flour, spooned and leveled, 3 tablespoon (15 g) cocoa powder, ½ teaspoon baking powder, ¼ teaspoon salt
- Add the granulated sugar, eggs and vanilla to a large bowl. Beat the eggs and sugar on high with an electric mixer for 3-5 minutes, or until the mixture is pale yellow and shiny. (This step helps to ensure the tops of the madeleines dome properly.)⅔ cup (134 g) granulated white sugar, 2 large eggs, 1 teaspoon vanilla
- Fold in the dry ingredients with a rubber spatula until everything is combined.
- Pour in the cooled but liquid brown butter and fold it in just until combined. Don't over mix the batter.
- Cover the bowl with plastic wrap and chill the batter in the fridge for 30 minutes.
- Preheat the oven to 350 degrees. Use a pastry brush to brush melted butter into each madeleine well.1 tablespoon melted butter
- Add about 1 ½ tablespoon of batter into each well of the buttered pan.
- Bake the madeleines for 9-11 minutes, until they have domed. Remove them from the oven and let them cool in their pan for a 5 minutes, then transfer them to a wire rack to completely cool.
For the Chocolate Dip
- While they are cooling, melt the semi-sweet chocolate chips and coconut oil together using a double boiler.1 cup (200 g) semi-sweet chocolate chips, ½ teaspoon coconut oil
- Dip each madeleine in the melted chocolate then sprinkle each with a little flaky sea salt if you desire. Let the chocolate cool and set. (Chilling them in the fridge helps the chocolate to set faster.) Then serve!flaky sea salt for sprinkling
hi
do you have to use butter can i use margarine?
I have not tested this recipe with margarine so I can't say how it work. I'm pretty sure you can't brown margarine though like you can with butter, so I would say stick with butter.