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.

5 from 10 votes

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Prep Time: 20

Cook Time: 8

Additional Time: 2

Total Time: 2 28

Servings:

Calories: 188kcal

Author: Pat Nyswonger

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.

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