Tuesday, March 1, 2011

Chocolate Chip Madelines

On a trip to Disney World a few years back,I had the most delicious madeleines at a patisserie in EPCOT Center.They were filled with rich chocolate chips and I was hoping that I would be able to make them myself.Well, I finally found a recipe for them through Godiva,and they are so good.A nice,cake-like cookie,filled with chocolate,and perfect for a brunch or just with a cup of tea.Traditionally,they are made in a special pan,which you can find at almost any store that sells bakeware.
1 stick of unsalted butter,melted and cooled
1 c. flour
1/2 tsp. baking powder
pinch of salt
3 eggs,room temperature
2/3 c. sugar
1 tsp. vanilla
1/2 c. chocolate chips
  In a bowl,mix together the flour,baking powder and salt.In the bowl of your mixer,beat the eggs and sugar until the eggs turn a pale yellow,and become slightly thickened,as shown above.Add the vanilla.
Gently fold in the flour,a third at a time,until incorporated.Slowly fold in the melted,cooled butter.Add the chocolate chips and fold in gently.Cover the mixture,and place in the refrigerator for 30 minutes.

    Lightly grease and flour the madeleine pans.After 30 minutes,remove the mixture from the refrigerator,and place one tbsp. of the mixture into each well in the pan.Bake at 375 degrees for 12-15 minutes.The cookies should be golden and slightly puffed up.Remove the cookies from the pans,and let cool slightly(although they are delicious warm)! Serve plain,or dusted wth powdered sugar,or even dipped in chocolate!

***These can be kept tightly wrapped for 2-3 days,or wrapped well and frozen for one month.


  1. It seems that you forgot to include in your directions when the chocolate chips go into the mixture. :P

  2. You are so right,and they are the best part!!!Thanks for correcting my oversight!I hope you make them and enjoy them!

  3. How many does this make? I put a nice size in each tray and I am looking in the oven and they are overflowing??!!

  4. oh no! A Tbsp. of batter in each space should be enough wiithout overflowing! This batter usually makes between 18-24..but some pans are larger than others.If you have already tried 1 Tbsp, try a bit less next time if you have a small pan...sorry! I bet they will still taste good though!

  5. YAY! So glad you posted this! This is the recipe I used to use but Godiva no longer has it on their site. THANKS!