Chocolate Madeleines Recipe

I perfected an easy double chocolate Madeleine dipped in dark chocolate, and in my Madeleine Recipes I reveal the simple trick that gives them that classic scalloped, domed shape.

I never set out to make the ultimate double Chocolate Madeleines but there I was, tray in hand, surprised by perfectly domed centers and crisp edges that looked almost too good to break. A touch of unsweetened cocoa powder in the batter gives a deep chocolate hum, then each scalloped shell is dunked in glossy dark chocolate for a second hit of cocoa.

They’re small, elegant, and weirdly addictive, the kind of cookie that vanishes at gatherings and lives forever in my Madeleine Recipes folder. I keep saying I wont eat them all, yet I always do.

Ingredients

• All purpose flour: gives structure, mostly carbs with small protein, little fiber, boring but essential.
• Unsweetened cocoa powder: deep chocolate flavor, some fiber and antioxidants, low sugar, slightly bitter.
• Granulated sugar: pure sweetness, adds tenderness and browning, empty calories if you eat a lot.
• Eggs: add protein, moisture and lift, help set texture, yolks add richness.
• Unsalted butter: adds fat, richness and tender crumb, can be browned for nutty flavor.
• Semi sweet chocolate for batter: adds concentrated chocolate, sugar and fat, melts into pockets.
• Dark chocolate for dipping: intense flavor, antioxidants and less sugar, gives glossy finish.

Ingredient Quantities

• 1 cup (125g) all purpose flour, spooned and leveled
• 1/3 cup (35g) unsweetened cocoa powder, sifted
• 1 tsp baking powder
• 1/4 tsp fine salt
• 2/3 cup (135g) granulated sugar
• 3 large eggs, room temp
• 1 tsp vanilla extract
• 6 tbsp (85g) unsalted butter, melted or browned and cooled
• 2 oz (55g) semi sweet or dark chocolate, finely chopped for the batter
• 4 oz (115g) dark chocolate, for dipping
• Powdered sugar, about 1/4 cup (30g), optional for dusting

How to Make this

1. Melt or brown the 6 tbsp (85g) butter in a small saucepan until nutty smelling and light brown bits form, then pour into a bowl to cool while you work, dont let it stay hot or it will cook the eggs later.

2. Sift together 1 cup (125g) flour, 1/3 cup (35g) unsweetened cocoa powder, 1 tsp baking powder and 1/4 tsp fine salt into a bowl so there are no lumps.

3. In a separate bowl whisk 2/3 cup (135g) granulated sugar with 3 large room temp eggs and 1 tsp vanilla extract until very pale and ribbon-like, about 3 to 5 minutes with a hand mixer (or longer by hand), this is where the madeleine batter gets lift.

4. Gently fold the dry mix into the egg mixture in two additions, dont overmix, stop when mostly combined and no big streaks remain.

5. Fold in the cooled butter and the 2 oz (55g) finely chopped semi sweet or dark chocolate until evenly combined; a few streaks are ok. Scrape into a bowl, cover and chill in the fridge at least 30 minutes and up to overnight for best domes.

6. Heat oven to 425°F (220°C). Lightly brush madeleine pan with melted butter and dust with a little cocoa or flour, tapping out excess. If you dont have a madeleine pan a mini muffin pan will work but shape and bake time will differ.

7. Spoon or pipe batter into prepared wells about 3/4 full, tap the pan on the counter to remove big air bubbles and smooth tops.

8. Bake on the center rack 5 minutes at 425°F, then reduce oven to 350°F (175°C) and bake another 6 to 8 minutes until edges are crisp and centers are domed and springy. Dont overbake or theyll be dry.

9. Cool in pan 1 to 2 minutes, then turn madeleines out onto a rack to finish cooling. Melt 4 oz (115g) dark chocolate gently (double boiler or low power in microwave) and dip one end of each madeleine, set on parchment until chocolate firms. Dust lightly with about 1/4 cup (30g) powdered sugar if you like.

Equipment Needed

1. Madeleine pan (or a mini muffin pan if you dont have one)
2. Small saucepan for browning butter and for a double boiler if needed
3. Two mixing bowls (one for dry, one for eggs/batter)
4. Hand mixer or a whisk if you want to go old school
5. Fine mesh sieve or sifter for the flour and cocoa
6. Rubber spatula and a wooden spoon for gentle folding
7. Measuring cups and spoons plus a kitchen scale if you have one
8. Pastry brush for buttering the pan and a spoon or piping bag to fill wells
9. Cooling rack and a baking sheet lined with parchment for dipping chocolate

FAQ

Chocolate Madeleines Recipe Substitutions and Variations

• All purpose flour: swap for cake flour for a lighter, more delicate shell. Use the same weight 125g. To make cake flour at home, remove 2 tablespoons of the cup of AP flour and replace with 2 tablespoons cornstarch, then sift.
• Unsweetened cocoa powder: you can use Dutch processed cocoa 1:1, it will be slightly mellower since it’s less acidic and it’s fine here because this recipe uses baking powder. Or boost chocolate depth by replacing half the cocoa with 1 ounce finely melted dark chocolate folded into the batter.
• Unsalted butter: for dairy free or different texture use a neutral oil like canola or light olive oil same weight about 85g (roughly 6 tablespoons). Flavor and browning will change. Or use clarified butter or ghee same weight for richer flavor and less water.
• Large eggs: for a vegan substitute use aquafaba 3 tablespoons per egg so about 9 tablespoons total, whip it until foamy before folding. Commercial egg replacer measured per package instructions also works but expect a different lift and slightly different crumb.

Pro Tips

1. Brown the butter but let it cool down first, not luke warm and not fully solid, otherwise itll scramble the eggs or make the batter grainy. If you want extra nutty flavor, brown slow and scrape the browned bits into the butter, then strain if you dont like the specks.

2. Whip the eggs and sugar till pale and ribbon-like, thats the lift source, so dont skimp. Room temp eggs whip way better, and if you do it by hand be patient, it takes longer but works.

3. Chill the batter at least 30 minutes, even overnight if you can. Cold batter into a screaming hot oven gives the best domes, so fill the wells straight from the fridge and bake right away.

4. Prep the pan with melted butter and dust with cocoa instead of flour so you dont get white powder on the chocolate shell. Tap the filled pan to pop big bubbles, and dont overfill the wells or theyll spread instead of doming.

5. Melt the dipping chocolate gently and thin it a touch with a teaspoon of neutral oil or butter if it seems too thick, that gives a shinier finish and cleaner dip. Set on parchment and chill briefly so the chocolate firms quickly, then store madeleines in a single layer to keep the shell intact.