Easy Chocolate Madeleines Recipe
Easy Chocolate Madeleines Recipe! I mean, seriously. They’re like, ridiculously easy to whip up, and they taste like you spent hours slaving away in a fancy French bakery. But shhh, our little secret, right? They’re perfect for when you need a chocolate fix, or want to impress your friends without, you know, actually trying that hard.
So, my husband, bless his heart, is a creature of habit. For years, it’s been toast for breakfast. BORING! One morning I was craving something sweet so I whipped up a batch of these chocolate madeleines on a whim. He took one bite, and I swear, I saw stars in his eyes. Now, he DEMANDS them! I swear I’ve made like 3 batches a week ever since! The kids love them too – especially dipped in milk. The best part is the little hump on the back – that’s where the magic lives. Seriously, you need these in your life.
Why You’ll Love This Easy Chocolate Madeleines Recipe
- Because chocolate. Duh.
- They’re way easier than they look (and taste). Like, embarrassingly easy.
- That little hump. It’s oddly satisfying, okay?
- Perfect with coffee, tea, or just straight-up inhaled.
- They make you feel fancy, even if you’re wearing pajamas and haven’t brushed your hair. Not that I’d know anything about that…
How to Make It
Okay, so first, you’re gonna melt the butter. I usually just chuck it in the microwave, but keep an eye on it! You don’t want it EXPLODING. Now, in a big bowl, whisk together the eggs, sugar, and vanilla. Just until it’s, like, combined. No need to go crazy here.
Next, gently fold in the flour, cocoa powder, and salt. Don’t overmix, or they’ll be tough. Nobody wants tough madeleines! Then, pour in that melted butter and stir until everything is just combined.
Now comes the important part: chill that batter! I usually do it for at least 30 minutes, but if you’re impatient (like me) you can try 15. The cold batter is what gives the madeleines their signature hump, so don’t skip this step!
While the batter is chilling, preheat your oven and grease your madeleine pan. Seriously, grease it GOOD. You do NOT want these babies sticking. I use cooking spray, but you can also use butter and flour.
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Spoon the batter into the madeleine pan, filling each mold about ¾ full. Then, bake them until they’re puffed up and springy to the touch. Let them cool for a few minutes before popping them out of the pan. Then, dust them with powdered sugar (optional, but highly recommended) and EAT! Seriously, try not to eat the entire batch in one sitting. But, like, I won’t judge if you do.
Ingredient Notes
- Butter: Gotta be melted! And real butter, not margarine. Please.
- Eggs: Large ones work best. If you only have small, throw in an extra!
- Sugar: Regular granulated sugar is perfect. I haven’t tried brown sugar yet, but now I’m tempted…
- Vanilla Extract: Don’t skimp on the good stuff! It makes all the difference.
- All-Purpose Flour: I haven’t tried gluten-free flour with this recipe. It might work, but I can’t promise anything.
- Cocoa Powder: Unsweetened is what you want here. And make sure it’s not ancient!
- Salt: Just a pinch to balance out the sweetness. Don’t forget it! I did once, and it was NOT good.
Recipe Steps:
- Melt the butter until liquid.
- Whisk eggs, sugar, and vanilla extract in a bowl.
- Fold in flour, cocoa powder, and salt until combined.
- Pour in melted butter and stir until just combined.
- Chill the batter for at least 30 minutes.
- Preheat oven and grease a madeleine pan.
- Spoon batter into the madeleine pan, filling each mold about ¾ full.
- Bake until puffed up and springy.
- Cool for a few minutes before removing from the pan.
- Dust with powdered sugar (optional).
What to Serve It With
Coffee, obviously! Or tea. Or a big glass of milk. Honestly, they’re good with anything, or by themselves. I’ve been known to eat them straight out of the pan. Don’t judge.
Tips & Mistakes
- Don’t overmix the batter! Seriously, it’s the key to light and fluffy madeleines.
- Make sure your madeleine pan is well-greased! I can’t stress this enough.
- Chilling the batter is a MUST. Don’t skip it!
- Don’t open the oven door while they’re baking! It can cause them to deflate.
- If you don’t have a madeleine pan, you could try using a muffin tin, but they won’t have the signature shell shape. And honestly, half the fun is the shape.
Storage Tips
Okay, so if you actually manage to NOT eat them all in one sitting (good for you!), you can store them in an airtight container at room temperature for a few days. But honestly, they’re best eaten fresh. If you DO have any left after a few days, they might get a little stale. But don’t worry, they’re still delicious dipped in coffee or milk! I even ate some straight from the fridge for breakfast once!
Variations and Substitutions
- Add chocolate chips to the batter! Because why not?
- Use almond extract instead of vanilla for a different flavor.
- Dust them with cinnamon sugar instead of powdered sugar.
- I tried using coconut oil instead of butter once when I was out. It was…okay. Not as good as butter, but it worked in a pinch.
- If you’re feeling adventurous, try adding a little espresso powder to the batter for a mocha flavor.
Frequently Asked Questions
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Easy Chocolate Madeleines Recipe
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 cup granulated sugar
- 0.25 tsp salt
- 0.25 tsp baking powder
- 0.5 cup unsalted butter melted and cooled
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 0.25 cup mini chocolate chips optional
- 0.5 tsp confectioners' sugar for dusting
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C) and butter a madeleine pan.
- In a bowl, whisk together the flour, cocoa powder, sugar, salt, and baking powder.
- In another bowl, whisk together melted butter, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate chips if using.
- Spoon the batter into the prepared madeleine pan and bake for 8-10 minutes.
- Remove from oven and let cool for a few minutes before removing from the pan.
- Dust with confectioners' sugar before serving.
Notes
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