Easy Chocolate Madeleines
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.
Servings: 20
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.
Nutrition
Serving: 1 | Calories: 188kcal | Carbohydrates: 18g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 43mg | Sodium: 98mg | Fiber: 1g | Sugar: 11g
