Chocolate Chip Madeleines

There’s a small thing I do when I want to turn a regular afternoon into something a little celebratory: bake madeleines. These shell-shaped French tea cakes are delicate, buttery, and when studded with chocolate chips dangerously snackable. I first learned to make Chocolate Chip Madeleines years ago when a last-minute guest arrived and all I had were pantry staples. Thirty minutes later we were dunking warm little cakes into coffee and the rest is happily sticky history.

If you’re searching for an easy, crowd-pleasing treat think “easy Chocolate Chip Madeleines” this recipe delivers: crisp edges, pillowy centers, and little pockets of melted chocolate. It’s ideal for beginners (Chocolate Chip Madeleines for beginners) but has enough technique to improve with practice. Quick nutrition snapshot: about 150–180 calories per madeleine (depending on chip size and dusting), moderate carbs for a snack, and some butter for satisfying flavor. If you love chocolate + nuts, you might also enjoy my take on a crunchy toffee: Chocolate Espresso Pecan Toffee.

WHY THIS RECIPE WORKS

• Balanced batter texture: egg-and-sugar aeration gives lift while melted butter keeps the crumb tender and moist.
• Temperature control: baking at 375°F creates the classic madeleine “bump” (the little hump) and golden edges.
• Minimal ingredients: pantry-friendly list means you can make them any time simple = reliable.
• Chocolate distribution: folding chips in gently prevents sinking and ensures even chocolate pockets.
• Beginner-friendly technique: no fancy equipment or temperamental steps a whisk, bowl, and madeleine pan suffice.

Ingredients

Step-by-step directions

1. Preheat the oven to 375°F (190°C) and grease a madeleine pan.
   Tip: Use a pastry brush or nonstick spray. For extra nonstickiness, dust a little flour after buttering. If your pan is dark, reduce temperature by 10°F.

2. In a small bowl, whisk together the flour, baking powder, and salt.
   Tip: Sifting isn’t required, but whisking well removes lumps and aerates the flour for lighter madeleines.

3. In a large bowl, beat the eggs and sugar until light and fluffy. Add the melted butter and vanilla, and mix well.
   Tip: Beat for 3–4 minutes with a hand mixer (or 5–6 by whisk) until the mixture is pale and slightly increased in volume this is your lift. Make sure the melted butter has cooled to warm, not hot, so the eggs don’t scramble.

4. Gradually fold in the flour mixture until just combined.
   Tip: Fold gently with a spatula to keep air in the batter. Overmixing yields dense madeleines.

5. Gently fold in the chocolate chips.
   Tip: Toss chips in a teaspoon of flour first to help them suspend in the batter instead of sinking to the bottom.

6. Spoon the batter into the madeleine pan, filling each mold about 3/4 full.
   Tip: Use a small cookie scoop for even portions. For a classic hump, fill generously; for smaller cakes, reduce slightly.

7. Bake for 10–12 minutes or until the edges are golden and the centers spring back when lightly touched.
   Tip: Rotate the pan halfway through if your oven has hot spots. The first batch often bakes slightly quicker keep an eye on them.

8. Allow the madeleines to cool slightly before removing from the pan. Dust with powdered sugar if desired before serving.
   Tip: Cool 1–2 minutes, then turn the pan and tap gently to release. Serve warm for melty chocolate, or cool completely for gifting.

Pro tip: Chill the batter 10 minutes for fluffier results and more pronounced humps especially helpful in warm kitchens.

COMMON MISTAKES TO AVOID

• Batter too warm / melted butter too hot: Hot butter will cook the eggs and deflate the batter. Fix: Cool butter to warm (not hot) before adding.
• Overmixing the batter: Leads to tough, dense madeleines. Fix: Fold just until combined; stop when you can’t see streaks of flour.
• Underfilling molds: Madeleines won’t get a hump or will be too small. Fix: Fill each mold about 3/4–7/8 full; use a scoop for consistency.
• Not greasing pan adequately: Cakes stick and break. Fix: Butter and lightly flour, or use a good nonstick spray designed for baking.
• Baking at incorrect temperature: Too low = no hump, too high = burned edges. Fix: Preheat properly and use an oven thermometer if in doubt.

Nutrition per serving (estimate)

• Serving: 1 madeleine (makes ~18 small madeleines)
• Calories: ~160 kcal
• Fat: 9–10 g (mostly from butter)
• Carbs: 17–18 g
• Protein: 2–3 g
• Fiber: ~0.5–1 g (depends on chocolate)

Health note: These are an indulgent snack moderate in calories and fat. Use dark chocolate chips to increase antioxidants and slightly reduce sugar impact.

VARIATIONS & CUSTOMIZATIONS

• Lemon Chocolate Chip Madeleines: Add 1 tsp grated lemon zest to the batter for bright citrus notes. Pair with white chocolate chips for a classic combo.
• Whole Grain/Healthier Option: Substitute 1/3 cup of the flour with oat flour and use coconut sugar; texture will be slightly coarser but tasty.
• Chocolate Chip Madeleines with Espresso: Add 1 tsp instant espresso powder to the batter for an espresso-kissed bite. (Great with dark chips.)
• Vegan/Dairy-Free: Use 1/2 cup vegan butter and 1/2 cup aquafaba (instead of eggs) whipped slightly until foamy; expect a different crumb but still delicious.
• Gluten-Free: Use a 1:1 gluten-free flour blend (ensure it contains xanthan gum) — watch that texture may be slightly different.

Equipment alternatives:

• If you don’t have a madeleine pan, use a mini muffin pan — yields a different shape but similar results; bake 8–10 minutes.
• Air fryer: Preheat to 350°F, place a small ring of batter in each mini mold, and air-fry for 5–7 minutes (watch closely). The texture won’t be identical but still tasty.

MAKE-AHEAD, STORAGE & REHEATING

Fridge storage: Store cooled madeleines in an airtight container at room temp for up to 2 days or in the fridge for up to 5 days. If refrigerated, bring to room temperature before serving for best texture.

Freezer tips: Freeze cooled madeleines flat on a baking sheet for 1 hour, then transfer to a freezer bag for up to 2 months. Thaw at room temperature or warm gently.

Best reheating method: For that fresh-out-of-oven feel, preheat oven to 300°F and warm for 3–5 minutes. Microwave 6–8 seconds for a quick warm-up (don’t overdo it or they’ll get rubbery).

Scalability for meal prep: Double or triple the batter and bake in multiple pans. Batches store and freeze well, making them ideal for brunch prep or gifting.

Serving suggestions and pairings

• Drinks: Classic pairings are espresso, cappuccino, or Earl Grey tea. For a cozy dessert, serve with a scoop of vanilla ice cream.
• Sides: Fresh berries or a quick fruit compote balance sweetness and add freshness.
• Occasions: Weeknight dessert, holiday cookie swap (they’re unique and portable), brunch platters, coffee breaks at work, or thoughtful homemade gifts.

FAQ

Can I make Chocolate Chip Madeleines ahead of time?
Yes bake them, cool completely, and store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Rewarm briefly before serving.

Why is my Chocolate Chip Madeleines dry?
Dryness usually results from overbaking or too much flour. Check oven temps, measure flour accurately (spoon and level), and remove madeleines as soon as edges turn golden and centers spring back.

Can Chocolate Chip Madeleines be frozen?
Absolutely. Freeze flat on a sheet first, then transfer to freezer bags. Thaw at room temp or warm in a low oven.

How do I get the hump (bump) in madeleines?
High oven temp at the start (375°F), well-aerated egg-sugar mixture, and chilling batter briefly help form the hump. Also, a hot pan and proper filling level are key.

What if I don’t have a madeleine pan?
Use a mini muffin pan they’ll be round instead of shell-shaped but still delicious. Bake slightly less (8–10 minutes) and watch closely.

CONCLUSION

These Chocolate Chip Madeleines are an easy, elegant treat you can make any time from simple pantry ingredients. They bridge the gap between bakery flair and beginner-friendly baking, delivering crisp edges, soft centers, and little pockets of chocolate that melt in your mouth. Save this recipe, try a variation or two, and tell me which was your favorite comments and shares make my day.

Chocolate Chip Madeleines

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Delicate French tea cakes with crisp edges, pillowy centers, and molten chocolate pockets.

• Total Time: 27 minutes
• Yield: 18 small madeleines

Ingredients

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• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup chocolate chips
• Optional: Powdered sugar for dusting

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Instructions

1. Preheat the oven to 375°F (190°C) and grease a madeleine pan.
2. In a small bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the eggs and sugar until light and fluffy. Add the melted butter and vanilla, and mix well.
4. Gradually fold in the flour mixture until just combined.
5. Gently fold in the chocolate chips.
6. Spoon the batter into the madeleine pan, filling each mold about 3/4 full.
7. Bake for 10–12 minutes or until the edges are golden and the centers spring back when lightly touched.
8. Allow the madeleines to cool slightly before removing from the pan. Dust with powdered sugar if desired before serving.

Notes

For fluffier results, chill the batter for 10 minutes before baking.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian