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.
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.
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
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.
- Place the cocoa powder and the rest of the dry ingredients in a bowl and whisk to combine.
- Combine the eggs and vanilla then stir that mixture into the dry ingredients.
- Stir in the melted butter then cover the bowl and refrigerate the batter for 2 hours.
- Scoop the batter into the shell shaped Madeleine pan and bake in a preheated oven.
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.
- Melt the chocolate with the oil and spoon it into the madeleine pan.
- Place the sponge cake biscuits back into the chocolate-coated cavities, pressing them down lightly.
Recipe Variations
White Chocolate Glazed Madeleines
For a lighter, creamier twist to this recipe, try a white chocolate coating. This variation brings a smooth, sweet contrast to the rich cocoa in the petite sponge cakes.
- Follow the same steps as your original recipe for preparing the madeleine batter. For the glaze, use white chocolate instead of dark or semi-sweet chocolate.
Almond and Orange Madeleines
Introduce a nutty citrus note to the chocolate madeleines with almond and orange.
- Add the zest of one orange 1/4 teaspoon of almond extract to the batter. Continue with your standard recipe for the batter and chocolate coating.
- Sprinkle some toasted sliced almonds on top of the glaze for a finishing touch to the recipe.
Mocha Spice Tea Cake Recipe
This mocha-spiced recipe variation adds a delightful kick.
- Whisk 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, and an extra teaspoon of coffee powder into the flour mixture.
- Proceed as per your original recipe for the rest of the preparation and baking process.
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.
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.
Helpful Tools
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Some pieces of equipment you may find helpful when making these chocolate madeleines:
Madeleine Pan
USA Pan Bakeware Madeleine Pan
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
- Vanilla Madeleines
- Biscoff Butter Cookies
- Lavender Madeleine Tea Cakes
- Almond Madeleines Recipe
- Chewy Pistachio Cookies
Frequently Asked Questions
Overmixing the batter will develop the gluten in the flour, which will make the madeleines tough.
This will help the madeleines to rise properly. If you overfill the wells, the madeleines will overflow and lose their shape.
This will help the madeleines to set and keep their shape. If you remove the madeleines from the pan too soon, they may break.
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Easy Chocolate Madeleines
Ingredients
- 1-¼ cups 150 grams all-purpose flour
- ⅔ cup 130 granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon espresso powder
- ¼ cup 25 grams Dutch process cocoa powder
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 10 tablespoons butter melted and cooled to room temperature
Chocolate Glaze:
- 12 ounces grams dark or semi-sweet chocolate chopped
- 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.
- 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, spreading it with the back of the spoon.
- Place the madeleines back into the chocolate-coated cavities, pressing them down lightly.
- Transfer the filled pan to the freezer for 15-20 minutes; then remove from the freezer and using a small knife, press the side of the madeleine to pop the cake out of its pan. Enjoy!
Notes
- Chilling the batter will ensure the classic dome on the cookies.
- Do not leave the baked madeleines in the pan as they will continue to cook from the heat of the pan and risk being dry.
- Beware of turning the madeleines from the pan directly onto a wire cooling rack as their heat will leave wire-rack markings on the cookies.
- Wait until the madeleines have partially cooled on the kitchen towel before glazing, then place pattern side up, on the wire rack until the glaze has dried.
- When placing the baked madeleine cookies into the chocolate glaze, do not press so firmly that the chocolate squishes out.
- If baking in a 12-cavity madeleine pan you will have enough batter for another partial pan full. Keep the remaining batter refrigerated until ready to bake.
- Wash the pan thoroughly between each batch of cookies and grease/flour as noted in step #1 when ready to bake the remaining batter.
- Madeleine cookies are best enjoyed freshly baked.
- Store leftover cookies in a covered container for up to three days.
angiesrecipes
Friday 1st of December 2023
They turned out bakery perfect, Pat! My husband would love them with white chocolate glaze.
Pat Nyswonger
Friday 1st of December 2023
Thanks, Angie!