Easy Double Dark Chocolate Madeleines Recipe

This double dark chocolate madeleines recipe feels very French. It’s simple, elegant, and definitely indulgent. The lightly crisp edges and soft center are the perfect afternoon treat, best enjoyed with a cup of coffee. 

These double chocolate madeleines take the classic a step further, with a rich chocolate batter, a dip in melted dark chocolate, and just a hint of sea salt sprinkled on top. They feel every bit like something you might find in a small neighborhood pâtisserie.

What is a Madeleine?

Madeleines are actually very small sponge cakes in the shape of a shell. Because of their small size, some people refer to them as cookies. They get their shape from a shell-shaped baking pan with molds, usually 12 of them per pan. 

Why you’ll love these double dark chocolate madeleines

What makes them special? What I love most is that they’re a little sweet, but not too sweet. They’re small enough you can eat just one, but large enough to leave you satisfied. Because they’re not too sweet, they’re not overpowering when you pair them with an afternoon coffee or cup of tea.

The origins of madeleines

There is no consensus as to which of the many legends is true, but the one I like goes like this. In 1755, Madeleine Paulmier, the cook for the duke of Lorraine, baked these little cakes for the duke’s son-in-law. He enjoyed them so much that he nicknamed them after Madeleine. The wife took them to the Court of Versailles to serve, and soon after, their popularity spread to all of France.

Equipment you will need

• Madeleine baking sheet
• Cooking spray
• Small pastry brush
• Stand mixer or handheld mixer
• Wire rack for cooling

Ingredients for double dark chocolate madeleines

For the madeleines:

• All-purpose flour
• Eggs
• Granulated sugar
• Melted butter
• Dutch process cocoa powder
• Vanilla extract
• Salt
• Baking powder

For the dipping chocolate:

• Good bittersweet or semi-sweet chocolate (I think they’re better with bittersweet)
• Sea salt for sprinkling on top of the melted chocolate

How to make double dark chocolate madeleines

For the Madeleine cakes:

1. In a large glass measuring cup, melt 8 tablespoons of butter in the microwave. Place a paper towel on top in case you get distracted and let it go too long. 
2. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar on high for at least 10 minutes. The mixture should be thick and pale yellow. Check if it’s done by using a spoonful of batter and drizzling it in a figure 8. If it stays for a few seconds, it’s done. Next, add the vanilla and beat again until combined.
3. Carefully fold the dry ingredients (flour, cocoa powder, baking powder, and salt) into the wet ingredients and with a rubber spatula, stir the wet and dry ingredients until combined. Don’t overmix; it will take all the air out of the batter, and you won’t have light, fluffy little cakes.
4. Add the melted butter and mix until combined. The batter should have a sheen to it.
5. Transfer the batter to a smaller bowl, cover tightly with plastic wrap, and place it in the refrigerator for at least 1 hour and up to 2 hours.
6. Preheat the oven to 350 degrees. Spray the madeleine pan with cooking spray and using the pastry brush, make sure all the crevices are coated. Alternatively, you can brush the wells of the pan with melted butter. Some of the cakes stick to the pan when I’ve used butter which is why I use cooking spray.
7. Take the batter out of the refrigerator and don’t stir or mix. It will deflate the batter.
8. Using a medium cookie scoop, fill the scoop with the batter and scrape off any excess. Place the ball of batter in the center of each well of the madeleine pan. It will spead evenly to fill the mold while baking.
9. Place the madeleine pan in the middle of the oven rack and bake for 5 minutes. Rotate the pan and bake for another 5 minutes. Remove the pan from the oven, let the madeleines cool in the pan for a few minutes, and then turn the madeleines out of the pan and onto the cooking rack.

For dipping the madeleines in chocolate:

1. Chop the chocolate into pieces and place them in a heat-proof or microwave safe bowl.
2. Place the bowl in the microwave and melt the chocolate in 15-second increments. Stir the chocolate after each heating session and continue until the chocolate is melted. Be careful not to go too long as the chocolate can burn and become bitter.
3. Let the melted chocolate cool for a few minutes.
4. After the madeleines have reached room temperature, dip the end of each one, at an angle, in the chocolate and set it on the cooling rack. Sprinkle a little sea salt on the chocolate-dipped end and let the chocolate set. If you’re in a hurry, you can place the dipped madeleines in the refrigerator.

How to store the chocolate madeleines

Madeleines taste best eaten the day or evening of baking. However, if you store them in an airtight container on your kitchen counter, they are still enjoyable for up to a few days.

A simple French treat worth making

With their soft centers and crisp edges, and then dipped in bittersweet chocolate with just a sprinkle of sea salt, these chocolate madeleines are simple to make, but feel every bit as lovely as something you’d find in a French pâtisserie. Whether you’re making them for a friend, your family, or just yourself, they’re a small treat that turns an ordinary day into something just a little more special.

If you enjoyed making these chocolate madeleines, you might also like these other chocolate dessert recipes

• Flourless chocolate cake with crème Anglaise
• How to make chocolate truffles
• Giant skillet chocolate chip cookies
• Chocolate mousse
• Chocolate pot de crème