Chocolate Madeleines Recipe

I perfected a double chocolate Madeleine cookies recipe with scalloped edges and a glossy dark chocolate dip plus one simple trick that guarantees perfectly domed centers.

I never thought tiny scalloped cakes could pack this much drama until I dipped one of my Chocolate Madeline in melted dark chocolate chopped for dipping and the whole room went quiet. The domes puff just right, thanks to a little vanilla extract I always forget to skip, and the edges crisp into that addictive snap.

They’re elegant but not precious, oddly perfect for Cookies For Gifting when you want something that feels special without pretending to be fancy. Try one warm and you’ll want to know every secret I used to get that shape and texture.

Ingredients

• Eggs adds protein and structure, helps rise and gives a light, tender crumb.
• Sugar gives sweetness, caramelizes edges, adds moisture but it’s mostly empty carbs.
• Flour supplies carbs and gluten, gives structure, can make them cakey if overworked.
• Cocoa adds chocolate flavor, antioxidants and a bitter balance to the sweet batter.
• Butter adds richness, moisture and crisp edges, it’s mostly saturated fat though.
• Dark chocolate boosts flavor, offers antioxidants, adds texture and a grown up bitterness.
• Milk or cream smooths batter, adds fat for tenderness, can change richness markedly.

Ingredient Quantities

• 2 large eggs room temp
• 2/3 cup (135 g) granulated sugar
• 1 tsp vanilla extract
• 3/4 cup (95 g) all purpose flour
• 1/4 cup (25 g) unsweetened cocoa powder
• 1 tsp baking powder
• pinch salt
• 1/2 cup (115 g) unsalted butter melted and cooled
• 2 tbsp (30 ml) milk or heavy cream
• 4 oz (115 g) dark chocolate chopped for dipping
• 1 tsp neutral oil or butter optional, to thin the melted chocolate
• powdered sugar for dusting optional

How to Make this

1. Preheat oven to 375°F (190°C). Brush a madeleine pan well with melted butter and dust with unsweetened cocoa powder so the chocolate cookies dont stick.

2. In a large bowl whisk the 2 large eggs, 2/3 cup granulated sugar and 1 tsp vanilla extract with an electric mixer until pale, thick and slightly ribbon-y, about 3 to 5 minutes.

3. Sift together 3/4 cup all purpose flour, 1/4 cup unsweetened cocoa powder, 1 tsp baking powder and a pinch of salt, then gently fold the dry stuff into the egg mixture in two additions, using a spatula so you dont knock out the air.

4. Drizzle in the 1/2 cup melted and cooled unsalted butter and 2 tbsp milk or heavy cream, fold just until combined and smooth, dont overmix.

5. Cover the batter and chill in the fridge for 30 to 60 minutes. This rest helps make those perfect domes.

6. Spoon the chilled batter into the prepared madeleine wells, filling each about 3/4 full. Tap the pan lightly on the counter to settle batter and release big air bubbles.

7. Bake at 375°F for about 9 to 12 minutes, or until the centers are domed, edges are set and a toothpick comes out with just a few crumbs. Remove from oven and immediately turn madeleines out onto a cooling rack.

8. While they cool, melt 4 oz dark chocolate chopped either in a double boiler or microwave in short 20 second bursts, stirring between bursts. Stir in up to 1 tsp neutral oil or butter if you want thinner, shinier chocolate.

9. When madeleines are mostly cool, dip one end into the melted chocolate and set on parchment to set. Dust with powdered sugar if you like for a pretty finish.

10. Let chocolate fully set, then store madeleines in an airtight container for up to 3 days or freeze for longer. Enjoy with tea or coffee, theyre best fresh.

Equipment Needed

1. Madeleine pan (6 to 12-well)
2. Pastry brush
3. Large mixing bowl
4. Electric mixer (hand or stand)
5. Sifter or fine mesh sieve
6. Rubber spatula
7. Measuring cups and spoons
8. Small saucepan or microwave-safe bowl (for melting chocolate)
9. Cooling rack
10. Parchment paper

FAQ

Chocolate Madeleines Recipe Substitutions and Variations

• Eggs: flax “egg” or applesauce. Flax egg = 1 tbsp ground flax + 3 tbsp water per egg, stir and let sit 5 min. Applesauce = 1/4 cup unsweetened per egg. Both make cakes a bit denser and less airy, but they work fine.
• Unsalted butter (melted): swap with neutral oil (vegetable, canola or light olive) by weight (use about 115 g oil) or use ghee 1:1. Oil gives softer, less buttery shells, ghee keeps rich flavor.
• All purpose flour: use cake flour for lighter, tender madeleines. For the 3/4 cup AP (95 g) you can use 95 g cake flour or make cake flour by replacing 2 tbsp of the 3/4 cup with 2 tbsp cornstarch. For gluten free use a 1-to-1 GF blend by weight and add 1/4 tsp xanthan gum if the blend has none.
• Milk or heavy cream: any neutral dairy or non dairy milk 1:1 (almond, oat, soy). For a richer tang try buttermilk or thinned yogurt (mix with a little water) it will give a softer crumb and slight tang.

Pro Tips

1) Chill smart: if you dont have a full hour, pop the batter in the freezer for 10 to 15 minutes instead of the fridge. It firms the butter quickly and gives better domes, just dont let it freeze solid.

2) Fold like a pro, not a blender: use a spatula and do gentle cut-and-fold motions. Stop when streaks are gone and the batter still holds some air; overmixing = flat cakes.

3) Pipe for even shells: use a piping bag or a zip bag with the corner snipped to fill wells. You get consistent sizes and fewer big air pockets, so baking is way more uniform.

4) Chocolate finish hacks: if your melted chocolate looks thick or dull, add a teaspoon of neutral oil or warm butter and stir till glossy. To avoid streaky bloom, let dipped madeleines set at room temp first, then chill briefly if you want them fully firm.