Triple Chocolate Madeleines

Now that I have madeleine tins, I am absolutely going to use them.

Recently I made traditional madeleines, and now its time to go chocolate with them!  It’s essentially the same simple recipe, but with a (very) few minor modifications.


  • 2 eggs
  • 2/3 cup sugar
  • 1 T dark brown sugar
  • 2 t vanilla
  • 1 pinch salt
  • 1 cup flour
  • ½ cup dark chocolate cocoa powder
  • ½ t baking powder
  • 2 T milk
  • 10 T butter, melted (plus additional melted, for brushing the madeleine tin)
  • 6 oz, semisweet or bittersweet chocolate (or a combination of the two if you prefer), melted
  • 1 cup semisweet chocolate (either chips or melting disks)
  • Sprinkles *

*  Optional, but everything is better with sprinkles.  I did some with chocolate (because “triple chocolate”) and some with really colorful ones (because…fun and pretty).


Beat together the eggs and sugar and brown sugar until smooth.  

Next, add in vanilla and salt – beat those in as well.   

Next, add in the flour, cocoa powder, baking powder and milk and beat that too, but not a lot – just so that it’s fully blended.

Finally, gradually add in the butter and melted semisweet or bittersweet chocolate, again beating or folding (you don’t want to go overboard here) just enough to fully blend them in.  IMG_1723

Cover the batter and put it in the fridge for about a half hour. 

Before you put the batter into the madeleine tin, brush each space with melted butter.  IMG_1724Then add a tablespoon-full of batter into each space (as before, don’t fill the whole area – the batter will expand.)  Bake in a 375° oven until the edges around each cookie just start to get a little crispy (they’re tougher to eyeball than traditional madeleines because you can’t see them turning golden brown but watch them like a hawk – they can go from done to overbaked really really quickly) – maybe 9-10 minutes. IMG_1726

Take the tins out of the oven and let them sit for a couple minutes, then take the cookies out of the tin and let them cool completely on a wire rack.IMG_1729

Once the madeleines are cooled, melt your semisweet chocolate either in a microwave or double boiler and dip each cookie part way into the chocolate.  Put them on a sheet of wax or parchment paper to harden, and then sprinkle the chocolate sprinkles all over the melted chocolate.  Enjoy!.IMG_1731

Makes about three dozen madeleines.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close