The classic French cake-like cookie gets a chocolate fix! These chocolate madeleines are light, elegant, easy and full of sweet chocolatey deliciousness!
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When Julie from The Little Kitchen wrote to say she was organizing a Good Cookie event again this year, I immediately jumped in. In fact I think I signed up within a couple minutes of receiving her email!
In case you missed the Persian rice cookies I shared last year, the event is an online fundraiser for Cookies for Kids Cancer in the most fun and delicious way. As well as all donating to the charity, the group of bloggers below are all cooking up delicious Valentine's-inspired treats to inspire you.
We'd also love if you would consider joining us in donating to Cookies for Kids. It's a great cause, and the event's three great sponsors Mediavine, Oxo and Imperial Sugar have once again agreed to each match donations up to $3000. Now in actual fact, we've already reached that, but let's aim as high as we can!
As I was thinking about what to share today, I went round with ideas before settling on a variation of a favorite, madeleines.
Madeleine variations
We don't have them all that often, but since I got my madeleine mould to make lemon madeleines last year, we have enjoyed them a few times. We loved the gentle spice in my gingerbread madeleines, and these chocolate madeleines were even more of a hit.
After all, who could resist a chocolate cookie drizzled with chocolate? Definitely not my kids.
I went back and forth on whether to just drizzle chocolate or also add some crushed freeze dried strawberries, and in the end decided to do some of each. Personally I love the contrast in colors, and it fits my indecision 🙂 .
Steps to make chocolate madeleines
These follow the same basic process as any other madeleines, just with cocoa powder added to the batter.
- Melt the butter.
- Whisk together the egg and sugar.
- Fold in the dry ingredients.
- Fold in the butter then leave mixture to chill.
- Butter the moulds then put a spoonful in each mould.
- Bake then invert to cool before adding the drizzle.
See how they come together in the short video!
Because of the cocoa powder rather than lemon juice as in the lemon version, I have used a little less flour in the batter. I also reduced the sugar slightly as I don't think you need them to be as sweet, especially with the chocolate drizzle. As a result you get one or two less cookies, but I think it works better, even with that sacrifice.
One thing to watch is that the cocoa powder doesn't clump as can happen easily - it's worth sifting it into the bowl or else sifting with the flour first to help.
I didn't, and found bubbles of cocoa powder appear after a minute or two. You can carefully break and mix them in, taking care not to overmix the batter, but you may not get all and have slight pockets left. I didn't find it impacted the taste but there were slight speckles in the final cookies. Though, nothing a drizzle of chocolate couldn't hide. 🙂
As with other madeleines, these are lovely and light, almost cake-like with a gently crisp shell when they are fresh.
Can you store these?
If you somehow manage to not eat them all on the first day, they do keep a day or two in an airtight container. They will soften and become a bit more fudgy, almost like brownies. Not a bad thing, of course, but not as classically madeleine-like.
These chocolate madeleines are easy to make, and oh so good to eat. They have the wonderful texture of classic madeleines, and a delicious chocolate flavor. They were an instant hit with all who tried them here. After all, who could resist their chocolatey charm?
Tools to make these madeleines
I used this Nonstick Madeleine Pan (affiliate link) which worked really well for this and my other madeleine recipes.
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Plus get more snack recipes, both sweet and savory, in the archives.
Chocolate madeleines
Ingredients
- 2 oz unsalted butter 55g (½ a stick)
- ¼ cup sugar 52g
- 1 egg
- 2 tablespoon unsweetened cocoa powder
- ⅓ cup all purpose flour 47g plain flour
- ¼ teaspoon baking powder
- 1 pinch salt
- ½ tablespoon butter (approx, to brush pan)
- ¾ oz semisweet chocolate 20g, approx
- ¾ oz white chocolate 20g, approx
Instructions
- Melt the butter either in a small pan or in the microwave in a small dish. Set aside to cool while you prepare the rest.
- Whisk together the sugar and egg until the mixture becomes paler and a little thick, a good few minutes.
- Sift in the cocoa powder, flour, baking powder and salt. Fold them in (with a spatula is good) so they are well mixed but without over-mixing. Fold in the melted butter and once again, mix but don't over-mix.
- Cover the bowl and refrigerate for about an hour. Alternatively you can chill a few minutes in the freezer.
- Once you are almost ready to bake, preheat the oven to 350F/175C. Brush the madeleine pan lightly with melted butter.
- Take the mixture from the fridge and gently loosen it from the bowl but don't mix out any of the air. Spoon tablespoonfuls of the mixture into each mould of the pan, without spreading it out at all.
- Put the pan in the oven once it has reached temperature and bake for approximately 12 minutes until they are lightly browned and with a little hump in the middle.
- Allow to cool a minute before turning them (invert) onto a cooling rack, with the pattern side now up.
- Once they are largely cool, melt the semisweet and white chocolate separately. Put the madeleines close together on the cooling rack over a surface you don't mind getting a little messy and drizzle over the dark and white chocolate. Leave to set. Best enjoyed the day they are made so they are slightly crisp though they will keep a day or two - they just become slightly fudgy.
Video
Notes
Nutrition
See the delicious list being shared for #HelpingCookies today:
- Chocolate Chip Cookie Cake from Julie of The Little Kitchen
- Læsø Salted Chocolate Chip Cookies from Camilla of Culinary Adventures with Camilla
- Soft & Chewy Gluten Free Oatmeal Raisin Cookies from Allie of Miss Allie's Kitchen
- Small Batch Bakery Style Chocolate Chip Cookies Recipe from Faith of An Edible Mosaic
- Rainbow Rice Krispie Treats from Bree of Baked Bree
- Tiger Butter Candy from Melissa of MamaGourmand
- Valentine's Day Gluten Free Sugar Cookies from Brianna of Flippin' Delicious
- Chocolate Spritz Sandwich Cookies from Carlee of Cooking With Carlee
- Pink Velvet Chocolate Chip Cookies from Jenn of Ever After in the Woods
- French Butter Cookies from Rebekah of Kitchen Gidget
- Mini rose cookies from Meaghan of the decorated cookie
- Raspberry Linzer Cookies from Stephie of Stephie Cooks
- Red Velvet Brownies with White Chocolate Cream Cheese Frosting from Coleen of The Redhead Baker
- Lemon Poppyseed Cookies from Becca of Two Places at Once
- Warn Dark Chocolate Melting Cups from Lisa of Snack Girl
- Salted Dark Chocolate Cookies from Jessica of A Kitchen Addiction
- Cherry Cordial Bundt Cake from Carolann of Apron Warrior
- Nutella Stuffed Cookies from Allison of Celebrating Sweets
- Strawberry Pudding Cookies from Holly of A Baker's House
- Slice and Bake Whirligig Cookies from Laura of Untwisted Vintage
- Raspberry Strawberry Cookies from Heather of Delicious Not Gorgeous
- Chocolate Strawberry Hand Pie from Trang of Wild Wild Whisk
- The Best Potato Chip Cookies Recipe from Marybeth of Babysavers
- Darth Vader Valentine's Day Hug Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
- Hazelnut Shortbread Cookies with Jam from Lisa of Garlic & Zest
- Sprinkled Chocolate Shortbread Heart Cookies from Lisa of Blogghetti
- Double Chocolate Chip Cookies from Dee of Meatloaf and Melodrama
- Homemade Salted Nut Rolls from Shaina of Food for My Family
- Valentine Sugar Cookie Cups from Melissa of Persnickety Plates
- Chocolate Dipped Cashew Butter Cookies from Ashley of Fit Mitten Kitchen
- Chocolate Vanilla Striped Shortbread Cookies from Denise of Chez Us
- Pineapple Coconut Bar Cookies from Barbara of Barbara Bakes
- Chocolate Raspberry Roll-Ups from Sue of It's Okay to Eat the Cupcake
- Raspberry and Rose Meringue Parfaits from Michelle of Cup of Zest
- Chocolate Chip Pudding Cookies from Jade of Jonesin' For Taste
- Raspberry Thumbprint Cookies from Emilie of Finding Zest
- Chocolate Mousse Cups from Miranda of Cookie Dough and Oven Mitt
- Grain-Free Dark Chocolate Raspberry Tart from Gretchen of kumquat
- Chocolate Chip Cookie Pie from Angela of About A Mom
- Honey Pistachio Shortbread from Megan of Stetted
- Red Velvet Oreo Cheesecake Cookies from Nicole of For the Love of Food
- Chocolate Peanut Butter Valentine's Cookies from Becca of The Salted Cookie
- Chocolate Caramel Pie from Stefanie of Mommy Musings
- Gluten-Free Red Velvet Brownies {Dairy-Free} from Audrey of Mama Knows Gluten Free
- Chocolate Raspberry Cupcakes from Erica of The Crumby Kitchen
- Dark Chocolate Bourbon Coconut Cream Mousse from Lisa of Taste Cook Sip
- Maple Butter Chocolate Chip Cookies from Jamie of Southern Revivals
- Red Velvet Mini Layer Cakes from Gwynn of Swirls of Flavor
- The Best Potato Chip Cookies Recipe from Marybeth of babysavers
- Brown Butter Chocolate Chip Cookies from Kara of Kara in the Kitchen
- Valentine’s Gummy Hearts from April of April Golightly
JulieD
This recipe looks amazing! Thank you so much for participating this year, I hope you'll do it again next year!
Caroline's Cooking
I hope to as well, thanks for all your work organizing!
Susannah
Caroline, Thank you for a beautiful recipe for such a worthy cause!
Your Mediavine swag is on the way and should be to you soon. It's just a small token of our appreciation for your time and efforts to wipe out pediatric cancer.
— Susannah at Mediavine
Caroline's Cooking
Thanks Susannah, so great to have the support of Mediavine and the other sponsors!
Tisha
The chocolate drizzle is the perfect addition to chocolate madeleines, yum!!! I can’t wait to make a batch of these!
Caroline's Cooking
Thanks, it really helps them look the part I think! Enjoy!
Camilla at Culinary Adventures
I have always left my madeleines plain. Yours look so festive. I will have to try a chocolate drizzle next time. Thanks for sharing, Caroline.~
Caroline's Cooking
You know, I tend to leave them plain as well, but I thought given it's a Valentine's theme, it was worth dressing them up and I agree, they come out very festive! Thanks, Camilla.
Elaine Benoit
I love anything with chocolate in it and these Madeleines look so yummy!! I'll take 3 with a nice glass of milk, please!
Caroline's Cooking
Ha, well ours have well and truly gone but I'm sure I'd have no complaints about making some more to share 🙂
SHANIKA
There's nothing like Chocolate! These Madeleines look great!
Caroline's Cooking
My kids would most definitely agree 🙂 And they loved these.
Vicky
What a great cookie event and love that there are brands working together to match donations! These look absolutely lovely!
Caroline's Cooking
Thanks, and I agree it's great they are supporting as well.