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
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
