My latest baking obsession is madeleines! If you don't know, madeleines are a cute little French dessert that look like cookies but are actually more similar to a small cake. So you can expect a lot of madeleine recipes coming soon, starting with these dark chocolate hazelnut madeleines!
Also if you're new to the party, dark chocolate and hazelnut is one of my favorite combos! You can also check out my Chocolate Hazelnut Cupcakes, Chocolate Hazelnut Macarons, and Chocolate Hazelnut Shortbread Cookies!
Madeleine Tips & Tricks
I also use a small portion of hazelnut flour in this recipe because it keeps the madeleines light and moist, as well as the added hazelnut flavor. You absolutely don't have to use hazelnut flour* (just use cake flour instead), but I love the texture and extra nuttiness it brings to the madeleines!
Chilling the batter is a super important part of this recipe! Letting the batter chill helps the madeleines rise properly in the oven (however if it chills too long the butter will solidify and then they won't rise enough). I find that 45 minutes is the perfect amount of chill time, but you definitely want to stay within the 30-60 minute window.
Sadly you can't make madeleines without a madeleine pan. But if you're like me and love collecting kitchen gear, I highly recommend my USA Pan Madeleine pan*! It's nonstick and works great! Even though it's nonstick I still like to brush the wells with melted butter before baking! It helps the madeleines slide right out and get nice and crisp on the top.
Madeleines are known for their classic humped back! If you've ever watched The Great British Baking Show, you know what's up.
My favorite chocolate to use for melting are Ghirardelli semi-sweet baking bars*! They are delicious and melt beautifully!
These dark chocolate hazelnut madeleines are best eaten the same day (with a big cup of coffee) but will keep in an airtight container at room temperature for 2-3 days.
More madeleine recipes
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Dark Chocolate Hazelnut Madeleines
- 2 large eggs, room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup cake flour, substitute all purpose flour
- ¼ cup hazelnut flour, substitute cake flour or all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, melted
- 4 ounces dark chocolate, melted
- chopped hazelnuts, for garnish
- Melt the butter in the microwave and set aside to slightly cool.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the eggs and sugar together on high speed for 8-10 minutes or until the mixture is thick, very pale, and forms ribbons when you lift the beaters. Add in the vanilla extract and beat until combined.
- In a small bowl, whisk together the flour, hazelnut flour, baking powder, and salt.
- Using a spatula, gently fold the flour mixture into the egg mixture. Then gently fold the melted butter into the batter. It will take a minute or two to fully incorporate, so just keep gently mixing it together until fully combined. The batter should be thick and shinny.
- Cover the bowl and let the batter chill in the fridge for 45 minutes.
- During the last few minutes of chilling, preheat the oven to 350°F.
- Lightly brush your madeleine pan with 1-2 tablespoons of melted butter, then scoop a generous tablespoon of batter into the center of each well.
- Bake for 10-12 minutes or until the madeleines are lightly browned.
- Transfer to a wire rack and let cool.
- Dip the cooled madeleines in melted dark chocolate and garnish with chopped hazelnuts. Eat with coffee and enjoy!
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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