Chocolate Madeleines

overhead of chocolate madeleines dipped in chocolate in their pan

These chocolate madeleines are light, with just enough chocolate flavor and a soft, buttery taste. If you’ve never made them before, I highly recommend giving them a try.




  1. Prepare: Preheat oven to 375ºF (190ºC). If using a madeleine pan that is not non-stick, brush the pan with melted butter or spray liberally with cooking spray then coat the pan cavities with sifted cocoa powder. Turn the pan over and tap out the excess cocoa powder. Repeat this a second time to ensure the madeleines do not stick. If using a nonstick pan, you can skip this step. Set pan aside
  2. Combine Dry Ingredients: Lay out a large piece of parchment paper on your counter. Using a sifter or fine-mesh strainer, sift together the flour, cocoa powder, and baking powder. Repeat the sifting of these ingredients to ensure they are well blended. To do this, place your sifter or fine-mesh strainer over a large bowl, pick up the parchment paper by the long edges and fold in half over the sifter/strainer, so the dry ingredients are now sifted into the bowl. Set aside
  3. Whisk Wet Ingredients: Add eggs, sugar, and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Start out on low speed, gradually increasing to medium speed as the ingredients begin to combine. Whisk at medium speed for 2 minutes, stopping to scrape the sides and bottom of the bowl with a spatula. Turn the mixer on and bring to full speed, whisking for 8-10 minutes until the mixture is very light in color and the ribbon stage has been achieved. This means that when you lift the whisk out and form a shape with the batter, the shape remains present for 3 seconds. If you are in doubt about whether or not ribbon stage has been achieved, keep whisking for another minute or two. It’s very difficult to over whisk, so keep going until you’re sure ribbon stage has been achieved.
  4. Fold in Dry Ingredients: Carefully fold in ⅓ of the dry ingredients to the egg/sugar mixture. Once it’s incorporated, fold in half the melted, cooled butter. Repeat this by folding in ⅓ of the flour, followed by the second half of the butter and finishing by folding in the final ⅓ of the flour. Don’t overwork the batter, but make sure no flour streaks present in the batter.
  5. Pipe and Bake: Add the batter to a piping bag or gallon-sized ziplock bag and snip off ½ inch from one corner. Pipe the batter into the Madeleine pan, filling each cavity to the top. Bake in the preheated oven for 5 minutes if making mini madeleines or 7 minutes if making regular-sized madeleines, rotate the pan and bake for another 5-7 minutes. You’ll know they are done if you press down on the madeleines gently and they bounce back. Allow to cool in the pan for 5 minutes before gently tipping onto a piece of parchment paper to cool (don’t use wire rack to avoid getting marks on your madeleines). If your madeleines seem to be sticking, use an offset spatula to gently ease them out of the pan cavities
  6. Dip in Chocolate: While your madeleines are cooling, melt the chocolate in the top of a double boiler over simmering water. Once chocolate is completely melted, dip the bottom half of the madeleines in the melted chocolate, allowing the excess chocolate to drip back into the bowl then place on parchment paper to allow the chocolate to set


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