0 from 9 votes
Chocolate Madeleines Recipe
Bake Chocolate Madeleines from scratch for a sweet and crispy treat. These flavorful cookies look beautiful with their unique shell design, and they taste even better.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings: 20 cookies
Calories: 86 kcal
Course:
Dessert , Baked Goods
Cuisine:
French , American
Ingredients
- 2 large eggs
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ cup unsalted butter melted (1 stick)
Instructions
- Add the eggs and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until smooth, pale yellow, and creamy, about 8-10 minutes. Stir in the vanilla.
- In a separate bowl, combine the flour, cocoa powder, and baking powder. Gently fold into the egg mixture.
- Fold in the melted butter.
- Transfer the batter to the refrigerator for about 1 hour (I don’t usually cover mine but use plastic wrap or a kitchen towel if you prefer to cover it).
- Towards the end of the chilling step, preheat the oven to 350°F and grease a madeleine pan with melted butter or nonstick cooking spray.
- Scoop the batter into the molds until they are ¾ full. Gently press the batter into the molds (wetting your hand helps prevent the batter from sticking).
- Bake until the madeleines are light brown, about 13 minutes.
- Transfer the madeleines to a wire rack to cool.
- If desired, garnish with a light dusting of powdered sugar or dip in melted chocolate.
Cup of Yum
Notes
- Storage: Store madeleines in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
- If you dip your madeleines in chocolate, you will want to store them in the refrigerator instead of at room temperature so the chocolate doesn’t melt.
- Once your madeleines are light brown, they’re ready to get removed from the oven. Pay close attention to make sure you don’t overcook them.
- You may be tempted to use baking soda instead of baking powder, but your madeleines won't come out in the consistency you want if you do.
Nutrition Information
Serving
1cookie
Calories
86kcal
(4%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
29mg
(10%)
Sodium
18mg
(1%)
Potassium
29mg
(1%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
166IU
(3%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 86
% Daily Value*
| Serving | 1cookie | |
| Calories | 86kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 18mg | 1% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 166IU | 3% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.