Chocolate Hazelnut Madeleines |

Chocolate Hazelnut Madeleines

This post was originally published here on December 14, 2015. I’ve since adjusted the recipe slightly. And updated the photographs and text to reflect those changes. Whether you think madeleines are cookies are cakes, I hope you give them a try!

Are madeleines cookies or cakes? Believe it or not, this is a hot debate. Madeleines are technically small, delicate butter cakes. But because of their shape and small size (and the fact that you just eat them with your hands), people often categorize them as cookies.

I personally think they are cakes. But whatever you believe, they are a fun treat to make for a special occasion. Their light crumb and pretty scalloped edges give them an heir of sophistication. They can be dressed up to be as festive as you want, with fun decorating sprinkles or nuts (chopped hazelnuts would be great here). Or you can leave them plain. These Chocolate Hazelnut Madeleines would be a great pass-around dessert for a Holiday cocktail party (again, no forks or plates required!).

Chocolate Hazelnut Madeleines |

Madeleines are made up of a simple list of ingredients. But there are a few tips to follow when making the batter to ensure they come out just right. First, you really want to whisk the butter and sugars together until the mixture is very pale and fluffy. This can take up to 8 minutes. The mixture should be close to double in size when you’re done. This aeration is what gives the lift to the madeleines. Be gentle in the steps that follow and carefully and delicately fold in the dry ingredients and the melted butter so as not to deflate the batter too much.

Once the batter is made, chill it in your refrigerator for at least 4 hours or up to overnight. This allows the flours to hydrate. The batter will be noticeably thicker after this step.

Chocolate Hazelnut Madeleines |

To make madeleines, you do need a madeleine pan. I’ve seen them made in a muffin tin, but I’ve never tried this method myself so I can’t recommend it. Without the special pan, you’ll miss out on the iconic look of the madeleines, so I don’t really think it’s the same. Sorry/not sorry.

Madeleines are really best when they are eaten the day they are baked. This recipe makes just 18 madeleines, which is an ideal number for a small-medium sized gathering. I have successfully doubled this recipe in the past with no issues.

Hazelnut flour can sometimes be difficult to find. If you can’t find it, almond flour is a great substitute in this recipe. The difference between hazelnut (or almond) flour and meal is the flour is made from blanched nuts. While the meal is made unpeeled/unblanched nuts and thus will be a bit coarser and have little flecks of skin in it. I often prefer to use meal in cookies, because it’s a bit more hearty and nutty tasting. But for madeleines, flour is preferred since these cakes are supposed to be delicate and light.



Chocolate Hazelnut Madeleines

Chocolate Hazelnut Madeleines

At a Glance:
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 4 hours
Total Time: 4 hours 30 minutes


  • 1/2 cup all-purpose flour
  • 1/2 cup hazelnut flour
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3 eggs, at room temperature
  • 1/2 cup granulated sugar
  • 1 tablespoon packed brown sugar
  • 8 tablespoons butter, melted and cooled
  • 1 tsp. vanilla extract
  • 6-ounces semi-sweet or dark chocolate, chopped
  • Decorating sprinkles or chopped nuts


  1. In a medium bowl, whisk together the flours, cocoa powder, baking powder and salt. Set aside.
  2. Add the eggs and sugars to the bowl of your stand mixer fitted with the whisk attachment. Whisk on high speed until the mixture is very pale and fluffy, about 8 minutes. Using a rubber spatula, gently fold in the dry ingredients in two additions, folding just until the dry ingredients are moistened. Be careful not to deflate the batter too much. Then gently fold in the melted butter and vanilla extract. 
  3. Cover your bowl with a piece of plastic wrap, pressing it down all the way so it directly contacts the surface of the batter, and place in your refrigerator to chill for at least 4 hours or up to overnight.
  4. Pre-heat your oven to 350 degrees. 
  5. Remove the batter from your refrigerator and let it sit at room temperature for 10-15 minutes. Using a rubber spatula or large spoon, gently fold the batter 2-3 times.
  6. Generously grease the wells of your madeleine pan with either non-stick cooking spray or melted butter. Both methods work great, but the butter will give the madeleines a slightly crispy exterior.
  7. Spoon some of the batter into each well, filling them about three-quarters full. Transfer the pan to your pre-heated oven and bake for 9-11 minutes. The madeleines should look slightly moist on top, but the edges will be firm and dry. Remove the pan from your oven and immediately flip it and shake the madeleines out onto your countertop. If any of the madeleines don’t come out easily, you can use a small paring knife to help release them around the edges. Transfer the madeleines to a wire rack to continue cooling.
  8. Once your madeleine pan is cool, re-grease the wells and bake up the remaining batter. If there are a lot of crumbs stuck to the wells of your madeleine pan, give it a quick rinse beforehand. 
  9. Once all the madeleines are baked and cooled, gently melt the chopped chocolate in either a double boiler or your microwave in 30 second intervals. Dip one end of the madeleines into the melted chocolate, letting the excess drip off before placing them on a piece of wax paper. Coat with sprinkles or chopped nuts, if desired.
  10. Madeleines are best when they are eaten on the day they are made. 


Recipe adapted from Martha Stewart.

48 comments on “Chocolate Hazelnut Madeleines”

  1. Oh yes! Bourbon! What a great idea to add to these Madeleines Liz! They look just beautiful too! Need to put these on my Christmas cookie list!

  2. They must taste really amazing!

  3. This is making me wish I hadn’t gotten rid of my madeline pan, ack! I bought one to make them for a Downton Abbey party a few years ago (as you do, duh) and now I want to make your version. Well, guess that means a trip to the kitchen store is in order 🙂

  4. Whoa!! These are flipping gorgeous!! I’ve never made Madeleines before and these look like the perfect way to start!

  5. I still haven’t attempted madeleines yet despite having the pan. But these are making me excited to try!! They are beautiful!

  6. Madeleines are one of my FAVES because of my youngest daughter. . we love these!!! and looks like you made a delicious flavor! can’t wait to try!!!

  7. I’m pretty sure you already know I am going to say these cookies are the damn JAM! You brushed these with bourbon?!!! Omg, I die. GENIUS!! You never cease to amaze me with all your recipes and these madeleines are no exception, Liz! Chocolate, hazelnut and bourbon. Yaaaaahhhss. Cookie perfection, I certainly hope your mother approves. 😉 I know I do!! PINNED! Cheers, girlfriend!

  8. Oh Lawd, LIZ! I’m in cookie heaven here! It’s been too long since I’ve had Madeleines and at least two years since I made them… I’ve gotta get with the program and make these! Now if it wasn’t enough alone, the hazelnut flour and chocolate, but my switch was flipped with the bourbon! There’s nothing like it! Fabulous recipe my dear! Can’t wait to give these a go!

  9. Liz, these madeleines are stunning! Who doesn’t love that chocolate and hazelnut combo? Pinning!

  10. Dear God. These look AMAZING! This makes me want to dig my madeleine pan out from wherever it is so I can have some boozy madeleines too!

  11. I have wanted to make madeleines for the longest time! I really need to just buy a pan. These chocolate hazelnut ones look amazing!!!

  12. Beauties! My kids would love these, minus the bourbon, of course.
    Thanks for the mention. I really appreciate it.

  13. My Mom and I do the same thing just before Christmas! There’s just something about the tradition of baking cookies right before the holiday that I adore. I also adore these madeleines — anything with hazelnut is something I can’t resist!

  14. I love madeleines — they’re so unique and the shape makes them so special. This chocolate hazelnut spin you put on them was brilliant — chocolate and hazelnut is one irresistible combination for me!

  15. Oh my goodness I LOVE madeleines! They are so pretty and different. This version is GORGEOUS. I love that you brushed them with bourbon. So festive!

  16. Those sound absolutely amazing. I’ve never actually had a madeleine, but I definitely want to try them! Especially ones with chocolate and hazelnut!

  17. Oooh I’ve never made madeleines before but I think the time has come. Chocolate + hazelnut is pretty close to perfection, don’t you think? We tend to stick with our cookie favorites year after year (after year…). Our beloved spritz cookie press crapped out after a million years and we can’t find the same kind to replace it. We’re having a tough time adjusting to a new model this year. Christmas cookie woes! Sigh.

    • Ha ha. My mom and I upgraded our spritz cookie press a few years ago and we love it. We had some crazy old one before that you needed to push really hard to use (like so hard that our arms would be sore afterwards!).

  18. I am loving the idea of chocolate madeleines and now I seriously want to buy a madeleine pan. Your photos are stunning!

  19. Liz, I love you. That’s all.

  20. I heart these cookies so much, especially that touch of bourbon you have going on there. Does this mean I should buy a madeleine pan soon?

  21. I made madeleines for the first time recently and they came out great. I should try these next!

    • That’s awesome, Rahul! They aren’t too hard to make once you get the hang of it. I hope you try out this version!

  22. These madeleines sound wonderful. However an instruction is missing from the recipe. So I left a comment asking when the 1 cup of butter is added. It is missing in your instructions and we are in the middle of making these delicious sounding Madeleine’s. And we have a pan!! Should it read add the sugar to the melted butter and then the eggs and beat? Please clarify. Thanks,

    • Oops, sorry about that. Thanks for catching it! The butter gets folded in after the dry ingredients (in step 2). I’ve updated the recipe to show the change.

  23. What happened to that cup of melted butter?!?

    • The butter gets folded in after the dry ingredients (in step 2). I’ve updated the recipe to show the change.

  24. Thanks so much for the updated recipe. They turned out great. Delicious!

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