The kitchen fills with the smell of warm chocolate the moment the batter hits the pan. You hear the oven fan hum, a soft rhythm that promises something cozy and special. Little footsteps come and go as family members peek in, and their smiles are the best part of baking together.
These madeleines are quick enough for a school-night treat and fancy enough for weekend brunch. If you like pairing tea with chocolate, you might enjoy my notes on how Earl Grey complements chocolate when you serve these with a cup.
Why this works
These double chocolate madeleines hit a sweet spot for busy families. The batter comes together fast. The bake time is short. You can make a batch between homework and dinner without stress.
They keep well for a couple of days, so you can make extras for lunchboxes or an after-school snack. If you want more quick family-friendly recipes to pair with a cozy weekend of baking, try this list of easy Trader Joe’s recipes that help save time.
These madeleines also feel elegant. Guests will think you spent more time than you did. That little shell shape and a glossy chocolate dip make them look like a bakery treat made at home.
Process Overview
“This is where the magic happens—when the aroma fills the kitchen.”
Start by melting butter and chocolate. Measure dry ingredients in a single bowl. Whisk, fold, and fill the pan. The most important part is not to overmix. Gentle folding keeps the crumb light and tender.
If you like planning a full day of cooking and baking, the timing for these fits well within a larger meal schedule. For example, when I plan holiday menus, I follow simple checklists like the ones in my favorite guide to how to cook Thanksgiving dinner so nothing feels rushed.
Ingredients
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1 cup all-purpose flour
Lily’s tip: Spoon the flour into your measuring cup and level it off. Too much flour makes madeleines heavy. -
1/2 cup unsweetened cocoa powder
Lily’s tip: Use a good quality cocoa for deeper chocolate flavor. Sift it to avoid lumps. -
1/2 teaspoon baking powder
Lily’s tip: Make sure it is fresh. Old baking powder can mean flat madeleines. -
1/4 teaspoon salt
Lily’s tip: A small pinch helps brighten the chocolate flavor. -
1/2 cup unsalted butter, melted
Lily’s tip: Melt and cool slightly. If it is too hot it can cook the eggs when mixed. -
1/2 cup granulated sugar
Lily’s tip: Regular granulated sugar gives a tender crumb and a nice crust. -
3 large eggs
Lily’s tip: Room temperature eggs whisk better and create more structure in the batter. -
1 teaspoon vanilla extract
Lily’s tip: Pure vanilla adds warmth. It balances the cocoa. -
1/2 cup dark chocolate, melted (for dipping)
Lily’s tip: Use chocolate meant for melting, about 60 to 70 percent cocoa. Tempering is optional. A simple melt-and-spread works fine for home baking. -
Powdered sugar (for dusting, optional)
Lily’s tip: Dust just before serving so it does not dissolve into the chocolate.
If you enjoy dessert swaps and flavor pairings, you might like trying nutty desserts too. I often turn to recipes like a pistachio white chocolate cheesecake when I want a different kind of treat, and it gives me ideas for future variations on these madeleines: a pistachio cheesecake recipe.
Directions
-
Preheat the oven to 375°F (190°C) and grease a madeleine pan.
Encouraging note: Take a moment to preheat fully. A hot oven helps the madeleines get that classic hump. -
In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
Encouraging note: Sifting and whisking now saves you lumps and gives an even color and texture. -
In another bowl, beat together melted butter and granulated sugar until smooth.
Encouraging note: The mixture should look glossy. This helps the batter come together easily. -
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Encouraging note: Be patient. Properly incorporating the eggs gives lift and structure to each shell. -
Gradually incorporate the dry ingredients into the wet mixture until just combined.
Encouraging note: Fold gently. Overmixing can make the madeleines dense. Stop when you no longer see streaks of flour. -
Spoon the batter into the prepared madeleine pan, filling each cavity about 3/4 full.
Encouraging note: Use a small scoop or spoon for even portions. Kids love helping at this step. -
Bake for 8-10 minutes, or until the edges are slightly golden and the centers spring back when touched.
Encouraging note: Keep an eye on the first batch. Ovens differ, and a quick check prevents overbaking. -
Remove from oven and let cool for a few minutes before transferring to a wire rack.
Encouraging note: Let them rest so they keep their shape. A quick tap on the pan helps release them. -
Once cool, dip the madeleines in melted dark chocolate and place on parchment paper to set. Optionally, dust with powdered sugar before serving.
Encouraging note: Chill briefly if your house is warm so the chocolate sets cleanly. Family members will love the ritual of dipping.
If you need a simple weeknight dinner to pair with your baking plans, consider making something quick for the family while the madeleines rest. I often pair a fresh tray with a speedy recipe like this easy bulgogi bibimbap so everyone gets a balanced meal and a sweet finish.
Serving
Serve these madeleines family-style on a wooden board or a wide platter. Arrange them in overlapping rows so they look inviting. If you dipped half in chocolate and left half plain, group them by style so everyone can choose easily.
Pair them with a warm mug of milk or your favorite tea. For a brunch spread, add fresh berries and a pot of coffee. Children enjoy them at eye level on small plates. For guests, a dusting of powdered sugar and a few sprigs of mint make the plate feel special.
If you want to make a dessert plate for a small celebration, add a few whole strawberries or a small bowl of whipped cream for dipping. These little touches make a simple treat feel like a family celebration.
Storage
Room temperature: Store madeleines in an airtight container at room temperature for up to 2 days. Place parchment between layers to prevent sticking.
Refrigerator: If your kitchen is warm or the chocolate needs to stay firm, refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving so the texture is tender.
Freezer: Freeze baked madeleines in a single layer on a baking sheet until solid. Transfer to a freezer bag for up to 1 month. Thaw at room temperature for about 30 minutes. Reheat in a 300°F oven for 5 minutes to refresh the crisp edges.
To reheat: A quick 2 to 3 minutes in a 350°F oven will revive the exterior while keeping the interior soft. Avoid microwaving more than a few seconds because it can make them rubbery.
Kitchen Notes
- Prep ahead: Mix batter the night before and refrigerate. Bring to room temperature before baking.
- Pan care: Lightly butter and flour the pan for easy release. Nonstick pans still benefit from a touch of butter.
- Portion control: Use a small cookie scoop to fill cavities quickly and evenly.
- Chocolate dip: Melt chocolate slowly in a double boiler or short bursts in the microwave, stirring between intervals.
- Kid helpers: Let children dust powdered sugar with a fine sieve. It is a small job that makes them proud.
Variations
- Nutty crunch: Fold in 1/4 cup chopped toasted hazelnuts or almonds for texture.
- Orange chocolate: Add 1 teaspoon orange zest to the batter for a bright citrus lift.
- Coffee boost: Dissolve 1 teaspoon instant espresso in 1 teaspoon hot water and add to the wet ingredients for a mocha flavor.
- Gluten-free: Swap the 1 cup all-purpose flour for a 1-to-1 gluten-free flour blend. Texture may differ slightly.
- Less sweet: Use semi-sweet chocolate for dipping and reduce granulated sugar to 1/3 cup for a less sweet bite.
FAQ
Q: My madeleines did not have a hump. What went wrong?
A: A hot oven and properly beaten batter help create the hump. Make sure the oven is fully preheated and avoid overmixing the batter.
Q: Can I use salted butter instead of unsalted?
A: You can. Reduce the added salt to just a pinch if you use salted butter.
Q: How do I melt chocolate without seizing it?
A: Melt chocolate slowly over low heat in a double boiler or microwave in short intervals, stirring between each. Keep water away from the chocolate.
Q: Can I freeze the batter?
A: Freezing batter is not recommended. You can freeze baked madeleines for best results.
Q: Will these work in a muffin pan?
A: A muffin pan will change the shape and texture. For the classic shell and crisp edges, use a madeleine pan.
Conclusion
I hope this recipe warms your kitchen and brings your family together for a simple, sweet moment. These double chocolate madeleines are a small luxury that you can easily make any night of the week.
For additional inspiration and tips, I cross-referenced a similar take in a recipe I like at Double Chocolate Madeleines Recipe – Baking Made Simple, and I also find useful technique notes in a version from Double Chocolate Madeleines – Baker by Nature.
Happy baking from my kitchen to yours.
Double Chocolate Madeleines
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Spoon the flour into your measuring cup and level it off. Too much flour makes madeleines heavy.
- 1/2 cup unsweetened cocoa powder Use a good quality cocoa for deeper chocolate flavor. Sift it to avoid lumps.
- 1/2 teaspoon baking powder Make sure it is fresh. Old baking powder can mean flat madeleines.
- 1/4 teaspoon salt A small pinch helps brighten the chocolate flavor.
Wet Ingredients
- 1/2 cup unsalted butter, melted Melt and cool slightly. If it is too hot, it can cook the eggs when mixed.
- 1/2 cup granulated sugar Regular granulated sugar gives a tender crumb and a nice crust.
- 3 large eggs Room temperature eggs whisk better and create more structure in the batter.
- 1 teaspoon vanilla extract Pure vanilla adds warmth. It balances the cocoa.
Chocolate Dip
- 1/2 cup dark chocolate, melted Use chocolate meant for melting, about 60 to 70 percent cocoa. Tempering is optional.
- powdered sugar Dust just before serving so it does not dissolve into the chocolate.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a madeleine pan.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In another bowl, beat together melted butter and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Spoon the batter into the prepared madeleine pan, filling each cavity about 3/4 full.
Baking
- Bake for 8-10 minutes, or until the edges are slightly golden and the centers spring back when touched.
- Remove from oven and let cool for a few minutes before transferring to a wire rack.
Dipping
- Once cool, dip the madeleines in melted dark chocolate and place on parchment paper to set.
- Optionally, dust with powdered sugar before serving.