Ingredients
Scale
- 1 1/4 cup all-purpose flour
- 2 tsp. baking powder
- 1/8 tsp. salt
- 2 Tbsp. instant espresso powder or more to taste (I used 2 1/2 Tbsp.)
- 1 Tbsp. hot water
- 5 Tbsp. unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 cup whole milk
- 1/2 cup dark chocolate chunks (chips or mini chips (I used mini chips))
Instructions
- Preheat oven to 350 degrees and position rack in middle of oven. Spray madeleine pan with nonstick cooking spray.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside, In a small bowl, whisk together espresso powder and hot water to make a paste.
- Combine butter and sugar in a microwavable bowl. Microwave on low power for 1-2 minutes. Whisk until smooth. Continue microwaving in 15 second intervals until butter is totally melted and mixture is smooth.
- Let mixture cool for 3-4 minutes.. Add eggs, one at a time, whisking after each addition.
- Add milk until well combines. Next, add flour mixture, whisking until well combined.
- Stir in espresso mixture and then fold in chocolate chips.
- Using a 1 1/2 inch diameter scoop or a teaspoon, fill molds until almost full. Press batter to evenly distribute.
- Bake for 10-12 minutes, until the madeleines are puffy and the tops spring back when gently pressed. Do not overbake.
- Remove from oven to cool on rack for 2-3 minutes. Use offset spatula to remove from pan.