Chocolate madeleines are spongy cake-like cookies that are light, airy, and delicious. I adapted a classic madeleine recipe to make these chocolate ones and baked them in a mini madeleine pan.
A while back I made madeleines which I absolutely loved. I’ve been wanting to go back to the recipe and try some flavor variations, but I haven’t had a chance to until now. I was baking some goods this weekend to bring to my aunt, and I thought madeleines would make a nice treat. I chose to make chocolate madeleines.
The last time I made these madeleines, the first couple of batches, the cookies had a lot of holes in them, which I know is often present in homemade madeleines, but they bothered me. So, after playing around a little, I managed to bake some with minimal holes.
This time when I was making them, I don’t remember what it was that I did the last time. I think it had something to do with not overmixing the batter and also not greasing the pan before putting in the cookie batter. (I think I mixed the batter too long this time and I did grease the pans beforehand.)
So, my cookies had little holes in them because I didn’t have time to figure out what to do with the batter to have smoother-looking cookies. Also, I made mini madeleines, and I’ve found that when you making mini versions, the holes tend to be a lot more noticeable since the surface area of the cookie is so small. Next time I’ll remember to not grease my non-stick pan* and not to over mix. In any case, the cookies still tasted great.
The nice thing about this recipe is that you don’t need a lot of ingredients and it’s pretty easy to make.
- Confectioners’ sugar
- All-purpose flour
- Baking powder
- Melted butter
- Natural cocoa powder
Beat the eggs and vanilla on high speed for five minutes. Gradually add the sugar while mixing and then beat the mixture until it’s thick and satiny. This will take about five to seven minutes.
Sift the flour and baking powder. Sift one quarter of the mixture over the wet ingredients and then gently fold it in with a spatula.
Add the cocoa powder and then fold in the butter.
Spoon the batter into the prepared pan and bake the cookies for 10 to 12 minutes at 375°F. Loosen the cookies from the molds and cool them on a wired rack.
Keep the cooled cookies in an airtight container.
More Cookie Recipes
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- 2 eggs
- 1/2 tsp vanilla extract
- 1 cup confectioners' sugar
- 3/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/2 cup butter melted and cooled
- 3 1/2 tbsp natural cocoa powder
- Preheat oven to 375°F (190°C).
- In a medium bowl beat eggs, vanilla with an electric mixer on high speed for 5 minutes. Gradually beat in the confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny.
- Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Add in the cocoa powder and mix. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.
- Bake the cookies for 10 to 12 minutes. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.