Spicy Chocolate Madeleines
Prep time
Cook time
Total time
These bite-sized cookies are flavoured with a Mexican-inspired blend of cocoa, cinnamon and chipotle powder for a sweet-and-spicy treat.
Recipe type: Dessert
Cuisine: French
Serves: 20
  • 3 large eggs, at room temperature
  • ⅔ cup sugar
  • Pinch salt
  • ½ tsp vanilla extract
  • 1 cup flour
  • ⅓ cup cocoa powder
  • 1 tsp ground cinnamon
  • ½ tsp chipotle powder
  • ½ tsp ground ginger
  • ½ tsp baking powder
  • 9 tbsp unsalted butter, melted and cooled to room temperature
  1. Brush the madeleine mold with melted butter, making sure to coat all the nooks and crannies of the shell shape. Lightly dust with flour and then tap off the excess. Place in the freezer to chill while you prepare the batter.
Make the Madeleine Batter:
  1. Using a mixer, beat the eggs, sugar, and salt for 5 minutes, until pale yellow and thick. Beat in the vanilla extract.
  2. In a second bowl, stir together the flour, cocoa powder, spices, and baking powder. Sift into the eggs, a little at a time, folding in as you go.
  3. Fold the butter into the batter, a few spoonfuls at a time. Continue folding for a few more strokes, until all the butter is incorporated and you have a thick, glossy batter.
  4. Cover the bowl with plastic wrap and chill for at least 1 hour. (The batter can rest for up to 12 hours at this point.)
Bake the Madeleines:
  1. Preheat the oven to 425F.
  2. Remove the madeleine mold from the freezer. Drop a spoonful of batter into each indentation, just enough to fill it about ¾ full (I used about 2 tbsp for a full-sized madeleine pan). Do not spread.
  3. Bake in preheated oven for 8-10 minutes, or until the middle springs back to the touch. Transfer to a wire rack to cool for a few minutes,then unmold and let cool completely on the rack. Madeleines are best eaten the day they're made, but leftovers can be stored in an airtight container for another 2-3 days.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/spicy-chocolate-madeleines/