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chocolate madeleines on a wire cooling rack.
5 from 1 vote
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Chocolate Madeleines

These chocolate madelines are a unique twist on a classic French sweet treat. This chocolate version is super rich, indulgent, and rolled in cinnamon sugar after baking.
Servings 12 servings
Prep 10 mins
Cook 20 mins
Total 30 mins
Course : Dessert
Cuisine : American
Author : Cambrea Gordon


  • Non-stick metal madeleine pan
  • Kitchenaid stand mixer
  • pastry brush


  • 1 stick unsalted butter room temperature
  • 1 cup dark brown sugar packed
  • 3 large eggs room temperature
  • 2 teaspoon vanilla extract
  • ¼ cup dark chocolate chips melted
  • 1 cup all-purpose flour
  • ¼ cup dutch process cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • cup granulated sugar for rolling
  • 1 teaspoon cinnamon for rolling


  • In a medium bowl, combine the flour, cocoa powder, salt, and baking power and set it aside.
    1 cup all-purpose flour, ¼ cup dutch process cocoa powder, ½ teaspoon baking powder, ¼ teaspoon salt
  • In a small bowl, mix together the sugar and cinnamon. Set aside.
    ⅛ cup granulated sugar, 1 teaspoon cinnamon
  • in a stand mixing bowl, cream together the butter and sugar with the paddle until well combined.
    1 stick unsalted butter, 1 cup dark brown sugar
  • Add the eggs and mix with the whisk attachment on medium for 7-8 minutes or until pale and fluffy. Scrape down the bowl to make sure it is all incorporated before moving on.
    3 large eggs
  • Stream in the melted chocolate and vanilla and mix on low until combined.
    2 teaspoon vanilla extract, ¼ cup dark chocolate chips
  • Sift in the dry ingredients then fold them in gently with a rubber spatula until just combined.
  • Lightly brush a small amount of melted butter into each mold. This will keep them from sticking to the pan after baking.
  • Use a piping bag or a tablespoon to fill each mold ¾ full with the batter.
  • Bake at 350F/177C for 18-20 minutes or until you can touch the top and the cake springs back.
  • Let them cool for 5 minutes, then working one at a time, carefully remove each cookie and roll it in the cinnamon sugar. If you wait too long to roll them or let them cool too much, the sugar will not stick to the cake!
  • Drizzle with melted chocolate chips if desired.


recipe notes

  • Use a kitchen scale: I highly recommend using a kitchen scale to weigh your dry ingredients for the most accurate results.
  • Always spoon measure flour: If you don't have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
  • Butter or grease the pan: This is especially important if not working with a non-stick pan. I always lightly butter my molds even when using a non-stick pan just to ensure none of them stick.
  • Sift the dry ingredients: Sifting the dry ingredients will ensure that the batter stays light and airy and you don't get any big clumps of flour!
  • Don't use substitutions: This is one of those recipes where the ingredients really should not be substituted. I have some flavor ideas for replacing the extract or flavoring them after baking but you shouldn't mess with the standard ingredients like flour, butter, sugar egg, etc.
TIP 1: Don't rush whipping the eggs or the sponge cake will not be light and airy!
TIP 2: Don't fold the dry ingredients in aggressively because you want to maintain the air in the batter.
TIP 3: Don't wait for them to cool before coating them in the cinnamon sugar. If they cool too much, the cinnamon sugar will not stick! If this happens, no worries, just brush them with a little bit more of melted butter and roll them again.


Serving: 1serving | Calories: 207kcal | Carbohydrates: 27.5g | Protein: 3.2g | Fat: 10.1g | Saturated Fat: 6.1g | Cholesterol: 62mg | Sodium: 127mg | Potassium: 125mg | Fiber: 1.1g | Sugar: 17.9g | Calcium: 41mg | Iron: 1mg