Chocolate Covered Madeleines

Greetings!! I hope 2017 has been treating you well so far. Can you believe that it’s already February?!  As for me, I can’t complain I got a fancy new camera for Christmas, so I promised myself that this year would be the year that I actually get back to baking, blogging and stepping up my food porn game.  I made these cookies a few weeks back and just haven’t been able to sit down and write a post.  Not too sure if it’s writers block or laziness, I’m thinking it may be a mixture of both.

My household LOVES Madeleines! I decided to try my hand at making them from scratch and surprisingly they are much easier to make than I thought. With only 6 ingredients these moist (not my favorite word) and buttery cookies are made even better by dipping them in Guittard semisweet chocolate.


Chocolate Covered Madeleines


180 grams butter, melted and cooled
200 grams flour
1 1/2 tsp. baking powder
200 grams sugar
5 eggs
1 tsp vanilla or orange extract


Preheat the oven to 400 degrees.

Butter and flour madeleine molds.

Whisk the sugar and eggs together until well mixed and then beat in the extract. Fold in the flour and baking by sifting it over the egg mixture in three batches. When the last batch is almost mixed, gently pour the butter over the mixture and fold together as lightly as possible. Chill the batter in the fridge for 20-30 minutes.

With a large spoon pour the prepared batter in the molds, filling them two-thirds. Bake the madeleines for about 12-15 minutes or until golden brown.

Once the cookies have fully cooled, dip in melted chocolate of your choice. Place on a baking sheet lined with wax paper until the chocolate has set.


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