Chocolate Hazelnut Madeleines |

Chocolate Hazelnut Madeleines

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For as long as I can remember, my mom and I have baked up the same set of Christmas cookies every December: spritz, sugar cookies, pizzelles, chocolate covered cherry cookies and lebkuchen. That’s our routine in the weeks leading up to the Christmas Holiday. And I absolutely love it. I wouldn’t have it any other way.

But when Rodelle asked me contribute a cookie recipe for their 21 Days of Cookies, I knew I wanted to come up with something outside my normal repertoire. Which was REALLY hard to do. Because I just kept thinking over and over again about those same five cookie recipes. I couldn’t get them out of my brain. That is, until my friend Aimée posted her recipe for madeleines.

It was like a light bulb went off in my head and a fire was lit under my ass. I scrambled up from my chair and ran to the basement to find the thing that I had neglected for so many years: my beloved madeleine pan.

Chocolate Hazelnut Madeleines |
Madeleines are kind of like a cake-cookie hybrid. So clearly, that means I’m absolutely in love them. It’s hard to resist the adorable little scalloped edges and soft, tender interior of a madeleine.

To make these Hazelnut Chocolate Madeleines, I made a few simple changes to a basic vanilla madeleine recipe. I switched out half of the all-purpose flour for hazelnut flour. And I added in a couple tablespoons of cocoa powder. Oh and this is the best part: I brushed them with bourbon when they were still hot from the oven. And let me just tell you, the smell of bourbon hitting warm Hazelnut Chocolate Madeleines is enough to make anyone go weak in the knees. You might want to sit down for that part. Just a suggestion.



Recipe adapted from Martha Stewart

Chocolate Hazelnut Madeleines

Yield: Makes about 3 dozen

Chocolate Hazelnut Madeleines


  • 1 cup all-purpose flour
  • 1 cup hazelnut flour/meal
  • 2 tablespoons Rodelle Gourmet Baking Cocoa
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 1 cup, plus 2 tablespoons, unsalted butter, divided
  • 1 cup granulated sugar
  • 2 tablespoons brown sugar, packed
  • 6 eggs, at room temperature
  • 1 tsp. Rodelle Pure Vanilla Extract
  • 1 tablespoon, plus 1 tsp., honey
  • 3-4 tablespoons bourbon
  • Powdered sugar, for dusting


  1. In a medium bowl, whisk together the flours, cocoa powder, baking powder and salt. Set aside.
  2. Melt 1 cup (16 tablespoons) of the butter. Set it aside to cool slightly.
  3. In your stand mixer with the whisk attachment, beat the sugars and eggs on high speed until pale and very fluffy, about 10 minutes. Then sift the dry ingredients into the sugar/egg mixture in two separate additions, using a rubber spatula to fold the them in after each addition. Gently fold in the melted butter, vanilla extract and honey. Cover and refrigerate the batter for at least 2 hours, or up to overnight.
  4. Pre-heat your oven to 350 degrees. Meanwhile, remove the batter from your refrigerator and let it sit at room temperature for 10-15 minutes.
  5. Melt the remaining 2 tablespoons of butter. Using a pastry brush, generously coat the wells of your madeleine pan with some of the melted butter. Then fill each well about 3/4’s full with batter, spreading it out evenly. Transfer the pan to your pre-heated oven and bake for 9-11 minutes. The madeleines will be puffed up in the center and should be firm, but still look moist.
  6. Remove the pan from the oven. Immediately invert the pan and shake the madeleines out onto your countertop. Transfer the madeleines to a wire rack. While they are still warm, use a pastry brush to brush the tops with some of the bourbon. Set aside to finish cooling. When the madeleines are fully cooled, dust them with powdered sugar.
  7. Once your madeleine pan is cooled, re-butter the wells and repeat with the remaining batter.
  8. Madeleines are best when eaten the day they are baked, but they can be stored in an airtight container at room temperature for up to 2 days.

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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