Easy Double Chocolate Madeleines

There are few things that make weekday afternoons feel special like the smell of chocolate baking in the oven and these Easy Double Chocolate Madeleines do just that in under 30 minutes. I first made this recipe on a rainy Saturday when I needed a small, show-stopping treat that didn’t demand a full day in the kitchen. The result: delicate shell-shaped cakes with crisp edges, a tender, cakey center, and a glossy dark-chocolate dip that gives you the best of both worlds rich cocoa sponge plus an extra chocolate hit.

These madeleines are perfect for beginners and bakers who want a reliable, quick dessert. They’re naturally portion-controlled (about 12 petite madeleines), store well, and travel beautifully. Nutrition-wise, one madeleine is roughly 200–230 calories depending on your chocolate choice and whether you dust with powdered sugar so they’re indulgent but reasonable for a sweet snack.

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WHY THIS RECIPE WORKS

• Flavor balance: Unsweetened cocoa in the batter provides deep chocolate flavor while melted dark chocolate adds richness without becoming cloying.
• Perfect texture: Eggs and a short mixing time create a light, cakey interior and the classic madeleine “hump” when baked at a hot temperature.
• Simplicity: Minimal ingredients and one-bowl mixing make this an easy double chocolate madeleine recipe for beginners and busy bakers.
• Reliability: Chilling the batter briefly and using a well-greased pan prevents sticking and ensures consistent release and shape.

Ingredients

Step-by-step directions

1. 1. Preheat your oven to 375°F (190°C) and grease a madeleine pan.

Tip: Butter and lightly flour the pan or use a nonstick spray this prevents sticking and helps the edges crisp. For a deeper hump, chill your pan in the fridge for 5 minutes before filling.

1. 1. In a bowl, whisk together flour, cocoa powder, sugar, and salt.

Tip: Sift the cocoa and flour if you notice lumps. This ensures a smooth batter and even crumb.

1. 1. In another bowl, mix the melted butter, eggs, and vanilla extract.

Tip: Let the melted butter cool slightly so it doesn’t cook the eggs when mixed. Room temperature eggs emulsify more easily with the butter.

1. 1. Slowly add the dry ingredients to the wet, mixing until just combined.

Tip: Overmixing develops gluten and makes madeleines dense. Stir gently until no streaks remain.

1. 1. Spoon the batter into the prepared madeleine pan, filling each mold about 3/4 full.

Tip: Use a piping bag or zip-top bag with the corner snipped to fill molds quickly and neatly. Pro tip: Chill dough 10 mins for fluffier results.

1. 1. Bake for 10-12 minutes, or until the edges are golden and the centers spring back when pressed.

Tip: Rotate the pan halfway through baking for even color. The classic hump forms because of the initial oven heat; do not open the oven during the first 8 minutes.

1. 1. Allow to cool for a few minutes, then gently remove from the pan.

Tip: Use a small offset spatula or a plastic knife to loosen edges. Madeleines are fragile when warm, so give them 2–3 minutes to set.

1. 1. Dip each madeleine in melted dark chocolate and set on a wire rack to harden.

Tip: Tempering isn’t necessary just melt chocolate slowly over a double boiler or in short bursts in the microwave, stirring between bursts. For a glossy finish, wait until the chocolate is slightly thickened before dipping.

1. 1. Dust with powdered sugar before serving, if desired.

Tip: Dust only after chocolate has fully set to prevent clumping. You can also sprinkle flaky sea salt on the chocolate for a sophisticated finish.

COMMON MISTAKES TO AVOID

• Overmixing the batter: Fix: Stop as soon as ingredients are combined. Fixes dense texture if already thick, gently fold in 1–2 tablespoons milk to loosen slightly.
• Undergreasing or skipping pan prep: Prevents the madeleines from releasing. Fix: Re-grease and dust with cocoa or flour; allow pan to cool before trying again.
• Baking at the wrong temperature: If oven runs hot or cool, the hump won’t form or the edges burn. Fix: Use an oven thermometer and rotate the pan.
• Dipping chocolate too hot: Will melt the sponge. Fix: Let the chocolate cool a bit until thickened, then dip quickly.

VARIATIONS & CUSTOMIZATIONS

• Health-friendly option: Swap half the butter for unsweetened applesauce and use 70% dark chocolate; reduces fat and adds moisture.
• Flavor twists: Add 1 teaspoon instant espresso to the wet mix for mocha madeleines, or fold in 1/4 cup mini chocolate chips for extra pockets of melty chocolate.
• Nutty version: Add 2 tablespoons finely ground hazelnuts or almond flour (reduce flour by 2 tbsp) for a praline note.
• Equipment alternatives: No madeleine pan? Use a mini muffin pan (yield will vary; reduce bake time by 1–2 minutes). You can also attempt in a silicone madeleine pan bake time is similar but check for browning.
• Air fryer: If using an air fryer, bake at 360°F for 7–9 minutes in a small, greased madeleine or mini muffin tray; watch closely for browning.

MAKE-AHEAD, STORAGE & REHEATING

Fridge storage: Store in an airtight container for up to 3 days. Keep chocolate-dipped sides separated with parchment if stacking.

Freezer tips: Freeze madeleines flat on a tray until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature for 30–60 minutes. If dipped in chocolate, freeze on parchment to avoid sticking.

Best reheating method: Warm for 6–10 seconds in the microwave for a just-baked feel, or 3–4 minutes at 300°F in the oven for crisp edges. If chocolate is on, use oven for best results to avoid chocolate bloom from microwaves.

Serving suggestions and pairings

• Pair with a strong espresso or café au lait for breakfast or brunch.
• Serve alongside lightly sweetened whipped cream and fresh berries for a dessert plate.
• Occasions: Perfect for weeknight treats, holiday cookie trays, tea parties, gift boxes, and meal prep snack packs.

NUTRITION INFORMATION

Calories per serving: ~210–230 kcal

Macronutrient overview (approx per madeleine):

• Fat: 12–14 g (mostly from butter and chocolate)
• Carbohydrates: 24–26 g (from flour and sugar)
• Protein: 3–4 g (from eggs and flour)

Brief health note: While madeleines are indulgent, using dark chocolate and small portion sizes makes them a satisfying, lower-sugar treat compared to heavy frosted desserts. For those with dietary restrictions, swap ingredients according to the substitutions listed above.

FAQ

1. Can I make Easy Double Chocolate Madeleines ahead of time?
   Yes. You can bake them a day ahead and store in an airtight container at room temperature for up to 24 hours or refrigerate for up to 3 days. If dipping in chocolate, wait until right before serving for the best texture, or dip and store in the fridge.
2. Why is my Easy Double Chocolate Madeleines dry?
   Overbaking or overmixing are the most common causes. Check oven temperature with a thermometer and bake just until edges are set. Also, measure flour correctly—too much flour makes them dry.
3. Can Easy Double Chocolate Madeleines be frozen?
   Yes. Freeze baked and cooled madeleines on a tray, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before serving, and refresh for a few minutes in a warm oven if desired.
4. How do I prevent madeleines from sticking to the pan?
   Thoroughly grease and dust the pan with flour or cocoa powder, and allow the pan to cool slightly before removing madeleines. Use a quality nonstick or well-seasoned pan for best results.
5. Can I make these without a madeleine pan?
   Yes use a mini muffin pan as an alternative. The shape will be different, but the flavor is the same. Fill molds about 3/4 full and reduce bake time slightly, checking for doneness early.

CONCLUSION

Easy Double Chocolate Madeleines are a small but mighty treat simple to make, reliably delicious, and endlessly customizable. They’re perfect for beginner bakers who want a bakery-style result with minimal fuss. Try the variations, freeze extras for later, and don’t be afraid to experiment with flavor twists like espresso or nuts.

If you enjoyed this recipe, save it for later, leave a comment with your favorite variation, and share it with friends who love chocolate.

Easy Double Chocolate Madeleines

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Quick and delicious double chocolate madeleines that are perfect for any occasion.

• Total Time: 27 minutes
• Yield: 12 servings

Ingredients

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• 1 cup all-purpose flour (gluten-free blend for GF)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate, melted (for dipping)
• Powdered sugar (optional, for dusting)

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Instructions

1. Preheat your oven to 375°F (190°C) and grease a madeleine pan.
2. In a bowl, whisk together flour, cocoa powder, sugar, and salt.
3. In another bowl, mix the melted butter, eggs, and vanilla extract.
4. Slowly add the dry ingredients to the wet, mixing until just combined.
5. Spoon the batter into the prepared madeleine pan, filling each mold about 3/4 full.
6. Bake for 10-12 minutes, or until the edges are golden.
7. Allow to cool for a few minutes, then gently remove from the pan.
8. Dip each madeleine in melted dark chocolate and set on a wire rack to harden.
9. Dust with powdered sugar before serving, if desired.

Notes

Chill the batter briefly for best results and ensure your pan is well-greased to prevent sticking.

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