Chocolate Chunk Mini Madeleines

Cake or Cookie? These Chocolate Chunk Mini Madeleines are the best of both worlds! They’re adorable, delicious, and completely addictive!

Note: This post is not sponsored by Bob’s Red Mill. They sent me some of their flours to try in exchange for a post on Instagram, and I am resharing the recipe here.

Earlier this spring, Bob’s Red Mill asked me to partner with them on an Instagram Easter campaign highlighting some of their awesome flours. Of course I said yes, because, well, flour. And fancy ones too! I decided the cake flour was a perfect opportunity to try out Madeleines. My first madeleine attempt a few months ago was something like a disaster. I overfilled the pan (I think that particular one was too shallow, but I digress), and then they stuck.

Fortunately, that didn’t happen with these Chocolate Chunk Mini Madeleines — A new pan and a different recipe ended with a great success. I mean, we’re talking eat them by the handful success, because they were addictively, deliciously good. Madeleines are a traditional French cake, made small or mini for an easy to grab size. They do require a special pan that gives a distinctive shell shape to the finished cookies, but the popularity of la Madeleine makes them easy to find online or in home stores.

Tips for Madeleine Baking:

• Refrigerate your batter for at least an hour after mixing, or overnight. Baking powder batters tend to do better when the sit for a while, and a chilled dough will hold it’s shape better.
• The traditional Madeleine “bump” is achieved by baking in a fairly hot oven. The batter around the edges will cook quickly, while the center bakes and rises more slowly, making for the cute li’l bump.
• Grease your pan well! You don’t want them to stick, as that makes for sad madeleines. Also, don’t be tempted to sprinkle the chocolate in the bottom of the pan, because they will stick.
• Madeleines are best enjoyed freshly baked. When you bite into them, a tiny puff of warm air should escape, and they will be the most tender and soft at this stage.

Chocolate Chunk Mini Madeleines

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• Author: Rebecca Neidhart
• Total Time: 3 hours
• Yield: 60 mini madeleines 1x

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Description

Cake or Cookie? These Chocolate Chunk Mini Madeleines are the best of both worlds! They’re adorable, delicious, and completely addictive!

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Ingredients

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• 2 large eggs at room temperature
• 1/3 cup (66 g) sugar
• 1 Tbsp. (13 g) brown sugar
• 1 Tbsp (21 g) honey
• 3/4 cup (102 g) Bob’s Red Mill Super Fine cake flour
• 1 tsp. (5 g) baking powder
• 1/2 tsp. (3 g) salt
• 6 Tbsp. (86 g) unsalted butter, melted
• 1.5 oz. chopped finely dark chocolate

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Instructions

In a medium bowl, whisk the eggs and sugars together until fluffy and light, about 4-5 minutes, then whisk in the honey.

 

 

Sift the flour, baking powder, and salt into the wet ingredients a third at a time, stirring/folding after each addition. Add the chopped chocolate with the last portion of dry ingredients. Pour in half of the melted butter and vanilla, stir it in, then combine the rest of the butter. Chill the dough in the refrigerator for at least 2 hours or up to 18.

 

 

To bake the madeleines, preheat the oven to 375f standard, or 350f convection. Spray the madeleine pans lightly with baking grease. Put the batter into a piping bag, snip off enough of the end to create a 1/2″ opening, then pipe each mold 3/4 full.

 

 

Place the baking pan in the oven and set the timer for 2 minutes, then rotate the pan and bake for another 2-3 minutes, or until the hump of the madeleines are set and the edges are golden brown.

 

 

These are best eaten immediately, but can be kept in an airtight container for 2-3 days.

• Prep Time: 15 minutes + 2 hours rest
• Cook Time: 10 minutes/batch
• Category: Desserts and Sweets
• Method: Baking
• Cuisine: French