Double Chocolate Madeleines

Name: Double Chocolate Madeleines
Cook time: 30 min
Total time: 30 min
Cuisine: European
Ingredients: eggs — 4 pcs; sugar — 140 g; all-purpose flour — 120 g; cocoa powder — 40 g; baking powder — 1 tsp; butter — 120 g; bittersweet chocolate — 60 g

30 minutes

Easy

These little sponge cookies are a pure delight in any form — whether they’re classic vanilla, honey-infused, or lavender. Today, I’m sharing a recipe for Double Chocolate Madeleines. To make them extra indulgent, I’ve added chocolate chips right into the cocoa-based batter.

A quick word about the signature "hump" on top: don’t worry about it! In fact, that little bump is the hallmark of a perfect Madeleine. There’s no need to avoid it — they turn out beautifully "humped" in my kitchen and in top Parisian pâtisseries alike. So, just bake away and enjoy their delicate, melt-in-your-mouth texture!

Baking Desserts & Sweets European cuisine French cuisine

2 days ago

Ingredients for 36 madeleines:

Batter

eggs
4 pcs
sugar
140 g
all-purpose flour
120 g
cocoa powder
40 g
baking powder
1 tsp
butter
120 g

Mix-Ins

bittersweet chocolate
60 g

Recipe:

Ingredient Notes:

Chocolate. Dark chocolate with 60% to 72% cocoa solids works best here. Whether you use chocolate chips or a chopped chocolate bar is entirely up to you.
Cocoa powder. I prefer using Dutch-processed (alkalized) cocoa for its deep, rich color. Regular natural cocoa powder works too, but if you use it, I recommend adding a pinch of baking soda to the batter to improve the texture.
Butter. For the best results, use high-quality butter with at least 80% fat content.
Eggs. This recipe is based on Large to Medium eggs (roughly 50–55g each, shells removed). It’s best if they are at room temperature before you start.
Sugar. Plain granulated white sugar is more than enough for this recipe.
Flour. All-purpose flour works great. If you have cake flour (which has a lower protein content, around 8–9%), feel free to use it for an even lighter crumb. Avoid bread flour, as it will make the cookies too tough.

Let’s start cooking!

Using a medium speed, whisk the eggs and sugar together for 3-4 minutes.

Meanwhile, melt the butter and sift together the flour, baking powder, and cocoa powder.

Add the sifted flour mixture to the egg mixture. Whisk again at medium speed until smooth.

Slowly pour in the warm butter while whisking continuously. Make sure it is not too hot so that the eggs do not curdle.

Finely chop the chocolate and add it to the batter.

Stir.

Refrigerate the batter overnight or for at least 6-8 hours. Spread the chilled batter into a madeleine pan and bake in a preheated 180 °C (350 °F) oven for about 12-14 minutes.

Cool and serve.

Enjoy!

This Double Chocolate Madeleines recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
Would you like to thank me? It's easy!