Chocolate Dipped Madeleines Recipe

close up of chocolate dipped madeleines on an oval speckled platter

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These chocolate dipped madeleines are delicate, dainty, and delicious. The madeleine batter takes less than 10 minutes to make, and the cookies bake in under 15 minutes. Coat them in chocolate, and you’ve got one impressive French cookie.


Units Scale

For the Madeleine Cookies

  • 113 g unsalted butter, melted and cooled (1/2 c)
  • 2 large eggs, room temperature
  • 110 g granulated sugar
  • 1 tsp vanilla bean paste or seeds from 1 vanilla bean (alt. 1 Tbs vanilla extract)
  • 35 g milk
  • 1/4 tsp salt
  • 100 g all-purpose flour
  • 1 Tbs softened butter(to coat madeleine pan)
  • 200 g dark chocolate (compound or melting discs)


To Make Madeleine Cookies

  1. Melt the butter and set aside to cool to room temperature.
  2. Meanwhile, add the eggs to a mixing bowl and begin mixing on medium speed with a hand mixer with a whisk attachment.
  3. After mixing for one minute, add the sugar to the eggs and continue to mix on medium-high for 5 minutes. The eggs will be light yellow and thick.
  4. Next, gently whisk in the butter by hand. Then add the vanilla and milk and gently whisk by hand to combine.
  5. Add the dry ingredients, and gently whisk by hand until no flour remains. Cover bowl and refrigerate for at least 1 hour.
  6. Preheat oven to 400 degrees. Remove the madeleine batter from the fridge once the oven is heated.
  7. Soften 1 tablespoon of butter and use a pastry brush to coat each silicone madeleine shell with butter.  Portion 2 tablespoons batter into each sea shell mold, but don’t worry about smoothing out the batter. The batter will spread as it bakes.
  8. Bake madeleines for 12-15 minutes. You know they are done when they are golden brown on the edges, and they spring back when you touch them lightly.** 
  9. Instead of cooling on a wire rack, use a fork or your fingers to gently lift the madeleines out of the shells and prop them vertically in the shell molds so they can cool. A cooling rack is not ideal choice because for cooling the madeleines because it will leave wire indentations on the cookies.
  10. After the madeleines are mostly cool (about 10 minutes), transfer them to parchment paper and repeat the same process with the remaining batter.

To Make Chocolate Dipped Madeleines

  1. Clean and dry the silicone madeleine mold before using it for the chocolate.
  2. Melt 200 grams of chocolate in a heat-safe bowl in the microwave. Warm the chocolate 20 seconds at a time and stir between each 20 seconds. Once melted, pour 1 1/2 teaspoons of chocolate into each clean cookie mold, gently spread around the shell with the back of a spoon, and then press a madeleine in the mold. Repeat until the madeleine pan is full. Once full, transfer to the freezer for 5-10 minutes to set the chocolate. Gently pull the silicone mold away from each cookie and take them out one by one. Enjoy right away.
  3. Madeleines have a short shelf life, so they are best eaten within 1-2 days. Store in an airtight container between layers of parchment.


**These madeleines don’t form a big point or peak as they do when baked in a metal pan, so they will be more round on the surface, not peaked.

This is a Baker Street Society recipe