Preheat your oven to 325°F and prepare your madeleine molds by brushing them lightly with butter and dusting with cocoa powder, this little step makes it much easier to pop them out later.

In a microwave-safe bowl, combine the chopped dark chocolate, butter, and water. Heat in short bursts, stirring each time, until smooth and glossy. Take your time, rushing can cause the chocolate to seize, and we don’t want that drama.

Stir in the granulated sugar, brown sugar, and vanilla extract until the mixture is well combined. If you like a subtle warm note, add a pinch of cinnamon.

Add the eggs one at a time, gently folding after each addition, then mix in the cocoa powder. The eggs make the batter light and airy, giving your madeleines those soft, tender centers. Fold just until everything comes together, overmixing will make them tough.

Gently fold in the flour, being careful not to deflate the batter. It’s okay if a few streaks of flour remain.

Spoon or pipe the batter into the prepared molds. Bake for 11–13 minutes, until the madeleines are lightly puffed with their signature little humps on top. They should spring back slightly when touched.

Let the madeleines rest in the molds for a few minutes, then transfer them carefully to a wire rack to cool completely, this keeps them from breaking and maintains that perfect shape.

For an optional chocolate treat, melt your milk chocolate and dip the cooled madeleines halfway, then let the chocolate set. Enjoy these little chocolatey clouds any time you need a cozy, indulgent moment!