Soft chocolate madeleines dipped in chocolate. These delicious little bites taste just like your new favorite dessert.
Madeleines are one of my favorite treats. I don’t necessarily consider them dessert because I will snack on them at any time of the day.
I love how soft and delicate they are. Plus, they are at this crossroad between cake and cookie that just makes me so happy.
I love cake and I love cookies, and with madeleines, I never actually have to choose between the two.
Normally, I love to stick with a traditional madeleine with a twist like these vanilla bean rose madeleines or these brown butter pecan madeleines.
These days, I’ve been wanting to make chocolate everything, including madeleines. I haven’t had a chocolate madeleine in ages, so they’ve been on my mind in particular.
And you know, it isn’t enough to simply make them chocolate (insert appropriate meme here).
No, we need to make the batter extra chocolaty with a generous amount of both semisweet chocolate and cocoa powder, then dip them in more chocolate.
The recipe for these chocolate madeleines is very similar to my chocolate brownie recipe, with just a few minor changes.
So technically, you could bake this in a baking pan to make a batch of fluffy brownies, but you’d be doing yourself a disservice because chocolate madeleines are the best.
First, they are easier to eat by hand and you get a nice little crisp and chewy barrier all around each one instead of having to fight someone to get the edges and corners of a pan.
These madeleines can be frozen, if needed. Simply keep them in an airtight container and thaw uncovered at room temperature for a few minutes before eating.
Since they are on the smaller side, they typically don’t need more than 30 minutes to thaw.
If you choose not to freeze, they are good for up to five days at room temperature in an airtight container.
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Chocolate Madeleines Recipe
Ingredients
- 12 tablespoons Unsalted Butter
- 4 ounces Semi-Sweet Chocolate
- 1/2 tablespoon Instant Espresso Powder (optional)
- 1 cup Granulated Sugar
- 1/4 cup Water
- 1/2 teaspoon Salt
- 1/2 cup Cocoa Powder
- 2 large Egg room temperature
- 1 cup All-Purpose Flour
- 2 teaspoons Pure Vanilla Extract
- 3 ounces Chocolate for dipping
Instructions
- Preheat the oven to 325°F. Grease and dust your madeleine pans with cocoa powder. Set aside.
- Add the butter, chocolate, espresso, sugar, water, and salt to a microwave-safe bowl and heat for about one minute.
- Stir, and heat for another minute. Stir well until all the butter and chocolate is melted.
- Allow to cool for a minute.
- Mix in the cocoa powder and eggs and beat until well-combined.
- Stir in the flour and vanilla and mix until just combined.
- Evenly divide the batter among the madeleine wells.
- Bake for 13 minutes. They should be slightly cracked and still soft, but not liquidy when gently pressed.
- Remove and allow to cool in the pan for a few minutes. Transfer to a wire rack to cool completely.
- Melt your chocolate and dip the cooled madeleines in, then sprinkle with any toppings you prefer.
- Allow to set on a parchment lined surface.