This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.

Chocolate madeleines are a classic French dessert that’s both delicious and elegant. They’re small, cake-like cookies with a delicate, buttery flavor and a beautiful scalloped shape. The chocolate coating adds a rich, decadent touch that takes these cookies to the next level.

Three chocolate covered madeleines on a plate with a napkin and a flower in the background.
Email this recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Madeleine cookies are typically made with a simple batter of eggs, sugar, flour, and butter. Madeleines are often flavored with vanilla extract or lemon zest, but they can also be made with cocoa, coffee, or other flavorings.

A plate of chocolate covered madeleines

Chocolate madeleines are a delicious variation on the traditional madeleine recipe. The chocolate adds a richness and depth of flavor that is irresistible. Madeleine cookies are perfect for any occasion, from a casual brunch to a special dessert.

Why This Chocolate Madeleine Recipe Works

This chocolate madeleine recipe is easy to follow and produces consistently delicious results. The chocolate madeleines are light and fluffy, with a rich chocolate flavor from cocoa and a melted chocolate topping. They are perfect for any occasion, from a special breakfast to a decadent dessert.

  • Delicious and elegant. This recipe makes light and fluffy cakes with a rich chocolate flavor.
  • Perfect any time. Chocolate madeleines perfect for any occasion, from a special breakfast to a decadent dessert.
  • Versatile. You can make these tea cakes ahead of time and freeze them for later, ready at a moments notice to share over coffee or tea.

Ingredients for Double Chocolate Tea Cakes

To make chocolate dipped madeleines recipe, you will need the following ingredients:

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Espresso powder
  • Dutch process cocoa powder
  • Eggs,
  • Vanilla extract
  • Butter
  • Dark or semi-sweet chocolate

Ingredients needed to make chocolate madeleines, including the chocolate glaze: Flour, sugar, butter, eggs, cocoa powder, espresso powder, baking powder, vanilla, chocolate and oil.

Full ingredient amounts and directions are in the recipe card below.

How To Make Chocolate Madeleines

This fluffy, chocolate sponge cake batter creates delicate baked madeleines recipe. For an even more elegant presentation, dip them in melted chocolate coating on the scalloped side of the cookie.

Whisking the dry ingredients together.
  1. Place the cocoa powder and the rest of the dry ingredients in a bowl and whisk to combine.
Pouring the egg mixture into the flour mixture.
  1. Combine the eggs and vanilla then stir that mixture into the dry ingredients.

Adding melted butter to the chocolate batter.
  1. Stir in the melted butter then cover the bowl and refrigerate the batter for 2 hours.
Filling the madeleine pan with batter.
  1. Scoop the batter into the shell shaped Madeleine pan and bake in a preheated oven.
Freshly baked chocolate madeleines in a pan. Kitchen towel in the background.

Make the Chocolate Glaze

This is the best part of the recipe. The melted chocolate coats these little tea cakes and gives them a glossy finish. Make sure you start this step after the sponge cakes have a chance to cool for 10 minutes.

  1. Melt the chocolate with the oil and spoon it into the madeleine pan.
  2. Place the sponge cake biscuits back into the chocolate-coated cavities, pressing them down lightly.
A madeleine pan with baked chocolate madeleines being placed in the chocolate- coated cavities of the pan.

Serving Suggestions

Chocolate dipped madeleines are a popular treat year-round, but this recipe is especially popular during the holidays. They make a delicious addition to any dessert table or gift basket.

You can serve these elegant cookies on their own or with a variety of accompaniments. Here are a few ideas:

  • Serve with a scoop of vanilla ice cream or whipped cream.
  • Drizzle with chocolate sauce or caramel sauce.
  • Garnish with fresh berries or mint leaves.
  • Pair with a glass of coffee or tea.
Four chocolate madeleines on a plate with one of the madeleines with a bite out.

Substitutions

Here are a few substitutions and variations when making this recipe for chocolate covered madeleine cookies:

  • Substitute milk chocolate for the dark chocolate if you prefer and chocolate chips will work fine as well.
  • You can add a teaspoon of almond extract to the recipe for a delicious chocolate almond flavor.
  • You can add a ½ cup of chopped nuts to the batter, or sprinkle on the unset chocolate coating for a fun twist.

Storage Options

  • Chocolate covered madeleines can be stored in an airtight container at room temperature for up to 3 days.
  • You can freeze these French tea cakes for up to 1 month. To freeze, wrap the cookies individually in plastic wrap and then place them in a freezer-safe bag or container.
  • To thaw, remove the cookies from the freezer and let them thaw at room temperature for about 1 hour.

Tips For Success

  • For the best results with this recipe, use room temperature ingredients.
  • Let the batter chill in the fridge for a couple of hours before baking.
  • Do not overmix the batter. Overmixing can make the cookies tough.
  • Be careful not to overbake the madeleines. They should be springy to the touch when done.
  • If you are dipping the madeleines in chocolate, make sure the chocolate is melted but not too hot. If the chocolate is too hot, it will melt the madeleines.
  • Allow the tea cakes to cool completely before dipping them in chocolate. This will help the chocolate to adhere to the madeleines.
  • If you don’t have two shell pans, wash the pan between batches and grease and flour the crevices before baking the second batch.

Related Recipes

Pin this now to find it later!

Pin It
A plate of chocolate covered madeleins
Prep Time: 20 minutes
Cook Time: 8 minutes
Additional Time: 2 hours
Total Time: 2 hours 28 minutes
4.75 from 12 votes

Easy Chocolate Madeleines

By Pat Nyswonger
These easy double chocolate madeleines are a chocolate lover's dream. Delicate, cake-like cookies infused with rich cocoa, they're further indulged with a thick, luscious chocolate coating. These are the ultimate madeleines for anyone craving that extra chocolate touch in every bite.

If you make this recipe, please leave a star rating and comment.

Servings: 20
Save Pin Comment Print
Email me this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Equipment

Ingredients 

  • 1 ¼ cups all-purpose flour, 150 grams
  • ⅔ cup granulated sugar, 130 grams
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon instant espresso powder
  • ¼ cup Dutch processed cocoa powder, 25 grams
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 10 tablespoons butter, melted and cooled to room temperature

Chocolate Glaze:

  • 12 ounces semi-sweet chocolate, or dark chocolate, chopped; 340 grams
  • 2 teaspoon vegetable oil

Instructions 

For the Batter:

  • In a medium size bowl, whisk together the flour, sugar, baking powder salt, espresso and cocoa powder.
  • In a separate dish, whisk the eggs and vanilla extract together then whisk the mixture into the flour mixture until combined.
  • Pour the melted butter into the batter and stir until fully incorporated and the batter is smooth and shiny.  
  • Cover the bowl with plastic wrap and refrigerate for at least 2 hours to chill.

Bake the Madeleine cookies:

  • Heat the oven to 375°F and grease/flour the madeleine pan. Alternatively, coat the pan with a flour/oil spray.
  • Remove the batter from the refrigerator and scoop one tablespoon into each shell-shape cavity of the pan.
  • Transfer the pan to the oven and bake for 8-9 minutes until the edges look lightly crisp and the cakes spring back when lightly touched.  Remove from the oven and immediately flip them onto a kitchen towel,
    pattern side down, and cool for 10-15 minutes before glazing with the chocolate.

To Glaze the Chocolate Madeleines:

  • Wash and dry the madeleine pan, making sure it’s completely dry before adding the chocolate. Even a trace of moisture can cause the chocolate to stick.
  • In a double-boiler set over simmering water or use a microwave safe dish, melt the chocolate and oil, stirring to a smooth consistency.
  • Spoon about 1 tablespoon of melted chocolate into each cavity of the madeleine pan and spread it with the back of the spoon to create a smooth, even layer. Aim for a thin coating that covers the ridges but doesn’t pool in the bottom. Too much chocolate can make the cookies hard to unmold once chilled.
  • Place the madeleines back into the chocolate-coated cavities, pressing them down lightly.
  • Transfer the filled pan to the freezer for 15–20 minutes, or until the chocolate feels firm when lightly touched. Avoid overchilling. If the chocolate gets too cold, it can crack or cling to the pan.
    To remove, let the pan rest at room temperature for a few minutes, then slide a small knife under one edge of each madeleine and gently lift to pop it out.

Notes

Chill the batter to help create the classic domed top on the cookies.
Do not leave baked madeleines in the pan. The residual heat can dry them out.
Avoid turning them directly onto a wire rack right out of the oven; the hot cookies can leave rack marks. Instead, cool them on a kitchen towel for 10–15 minutes.
Before glazing, make sure the madeleines have partially cooled. After glazing, place them pattern-side up on a wire rack until the chocolate sets.
When pressing the madeleines into the chocolate glaze, use a light touch. Just enough for the surface to make contact without forcing chocolate out around the edges.
If using a 12-cavity pan, you’ll have enough batter for a partial second batch. Keep the remaining batter refrigerated until you’re ready to bake.
Wash and re-grease the pan between batches to ensure clean release and consistent browning.
If the glazed cookies don’t release easily, let the pan sit at room temperature for a few minutes or warm the bottom slightly to loosen the chocolate. The glaze should soften just enough for the cookies to pop out cleanly.
Madeleines are best enjoyed fresh. Store leftovers in a covered container for up to three days.

Nutrition

Serving: 1serving, Calories: 188kcal, Carbohydrates: 18g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Cholesterol: 43mg, Sodium: 98mg, Fiber: 1g, Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

You May Also Like

4.75 from 12 votes (10 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  1. Maureen says:

    3 stars
    What a mess! Followed instructions to the letter. Went well until trying to get Madeline’s out of chocolate coated pan. It looked like it would work, sad to say it did not. Made a mess of 4. Put the tray back in oven to loosen chocolate. Brought out and the Madeline’s released from pan. If the taste is good, will make again without chocolate. I do not recommend this method for glazing them.

    Reply
    1. Dahn Boquist says:

      Thanks for sharing your experience. It sounds like the chocolate may have firmed up a little too much before releasing, which can definitely make it cling to the pan. Warming the pan again (like you did) is actually the perfect fix! The only tricky part is not letting it get too warm, since that can make the chocolate melt and smear instead of releasing cleanly. I’ll add a quick note in the recipe so others know to warm it just enough to loosen the chocolate. I really appreciate you taking the time to share what happened!

      Reply
  2. Alisun says:

    4 stars
    Everything was great until I needed to remove the cakes from the pan after adding the chocolate topping….I popped them into the almost cool oven for a minute to soften the chocolate…then sweet the madeleine thru the chocolate and then to the rack…worked…nobody will know the difference!

    Reply
    1. Dahn Boquist says:

      That was a clever save! Sometimes a little kitchen improvisation is all it takes. Thanks for the comment.

      Reply
  3. Lynne says:

    Can I substitute gluten free flour and have them turn out the same? I’m new to making Madelines. Thanks.

    Reply
    1. Dahn Boquist says:

      Madelines can be made gluten-free, but the results will depend on the flour blend you use. Different blends can give you varying textures. I recommend starting with a high-quality gluten-free all-purpose flour blend that includes xanthan gum or guar gum for structure. I have had success with King Arthur Measure for Measure and Cup 4 Cup but there are other good blends. You may have to experiment with a few to find the one that you like the best.

      Reply
    2. Lynne says:

      @Dahn Boquist, thanks. I’ll try that

      Reply
  4. angiesrecipes says:

    They turned out bakery perfect, Pat! My husband would love them with white chocolate glaze.

    Reply
    1. Pat Nyswonger says:

      Thanks, Angie!

      Reply