Name: Easy Chocolate Madeleines
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1/2 cup unsalted butter, melted and cooled (plus extra for greasing); 2/3 cup granulated sugar; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 3/4 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/8 teaspoon salt; Powdered sugar, for dusting

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Rich, tender French madeleines infused with deep cocoa flavor, these little shell-shaped cakes are a decadent twist on the classic. I love how the chocolate adds an indulgent note while keeping the madeleines light and airy, making them perfect for pairing with coffee, tea, or even a glass of milk.

Easy Chocolate Madeleines

Why You’ll Love This Recipe

I enjoy baking these chocolate madeleines because they feel elegant but are incredibly straightforward to make. The batter comes together quickly, and the cocoa powder gives them a bold flavor that’s just sweet enough. I find they’re a great treat to whip up for guests, but they’re equally satisfying as a personal afternoon indulgence.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter, melted and cooled (plus extra for greasing)
2/3 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
Powdered sugar, for dusting

directions

I preheat the oven to 375°F (190°C) and grease, then lightly flour, a madeleine pan.
In a large mixing bowl, I whisk together the sugar and eggs until pale and slightly thickened.
I stir in the vanilla extract.
In another bowl, I sift together the flour, cocoa powder, baking powder, and salt.
I gently fold the dry ingredients into the egg mixture until just combined.
I fold in the melted, cooled butter until the batter is smooth.
I cover and refrigerate the batter for at least 30 minutes to help form that signature hump.
I spoon the batter into the prepared madeleine pan, filling each mold about three-quarters full.
I bake for 10–12 minutes, until the edges are set and the centers spring back when lightly pressed.
I remove them from the pan immediately and cool them on a wire rack.
Just before serving, I dust them with powdered sugar.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Servings: 12 madeleines
Calories: 135 kcal per madeleine

Variations

I sometimes add a pinch of espresso powder to the batter to intensify the chocolate flavor. For a richer finish, I dip the cooled madeleines halfway in melted dark chocolate and let them set. If I want a hint of spice, I add a dash of cinnamon or chili powder for a subtle kick.

storage/reheating

I store these madeleines in an airtight container at room temperature for up to 2 days, though I think they taste best on the day they’re baked. To refresh them, I warm them in a 300°F (150°C) oven for 2–3 minutes. They also freeze well for up to a month; I just thaw them at room temperature before serving.

FAQs

Why do I need to chill the batter?

Chilling helps the madeleines rise properly and develop their classic hump.

Can I make them without a madeleine pan?

I can use a mini muffin tin, though they won’t have the shell shape.

Can I make the batter ahead of time?

Yes, I can refrigerate the batter for up to 24 hours before baking.

How do I keep them light and airy?

I avoid overmixing the batter after adding the dry ingredients to prevent a dense texture.

Can I skip the powdered sugar topping?

Yes, I can leave them plain or drizzle them with chocolate instead.

Conclusion

Easy chocolate madeleines are my go-to when I want something quick yet impressive. With their tender crumb, rich cocoa flavor, and elegant shape, they bring a little French charm to my table—whether I’m serving them for guests or enjoying a quiet moment with a cup of coffee.