Espresso Chocolate Chip Madeleines

These espresso chip madeleines are an elegant little treat, packing the goodness of both coffee, chocolate and cake into a pretty, scallop-shaped vessel.

I made these Espresso Chip Madeleines to feed my coffee and mocha latte addiction. It was the perfect choice. They’ve got a rich espresso flavor and they’re studded with chocolate chips for an added boost. They’re absolutely delightful.

Visit the Honest Cooking Cookbook Shop

How to Make Espresso Chocolate Chip Madeleines

Prepare for Baking:

Oven Preparation:

• Preheat your oven to 350°F (177°C) and position the rack in the middle.
• Spray your madeleine pan with nonstick cooking spray to prevent sticking.

Mix Dry Ingredients:

• In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
• Set aside.

Prepare Espresso Paste:

• In a small bowl, whisk together the espresso powder and hot water until a smooth paste forms.

Make the Batter:

Melt Butter and Sugar:

• In a microwave-safe bowl, combine the butter and granulated sugar.
• Microwave on low power for 1-2 minutes, then whisk until smooth.
• Continue microwaving in 15-second intervals if needed until the butter is completely melted and the mixture is smooth.

Cool Mixture:

• Allow the butter-sugar mixture to cool for 3-4 minutes to prevent cooking the eggs in the next step.

Incorporate Eggs:

• Add the eggs one at a time to the cooled butter mixture, whisking well after each addition.

Add Milk:

• Mix in the whole milk until well combined.

Combine with Dry Ingredients:

• Gradually add the flour mixture, whisking until just combined and smooth.

Add Espresso and Chocolate Chips:

• Stir in the espresso paste until evenly distributed, then gently fold in the chocolate chips.

Baking the Madeleines:

Fill the Molds:

• Using a 1 1/2 inch diameter scoop or a teaspoon, fill the madeleine molds until almost full, pressing the batter slightly to distribute evenly.

Bake:

• Bake for 10-12 minutes, until the madeleines puff up and the tops spring back when gently pressed.
• Be careful not to overbake.

Cool:

• Remove the pan from the oven and allow the madeleines to cool in the pan on a rack for 2-3 minutes before using an offset spatula to gently remove them from the pan.

Recipe Notes

• Ensure all ingredients, especially eggs and butter, are at room temperature to achieve a smooth batter.
• Do not overmix the batter after adding flour to keep the madeleines light and airy.
• Espresso enhances the chocolate flavor but adjust the amount based on your preference for coffee intensity.

Espresso Chocolate Chip Madeleines

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: Mary Ann Dwyer
• Total Time: 27 minutes
• Yield: 18 madeleines 1x

Print Recipe

Pin Recipe

Description

These espresso chip madeleines are an elegant little treat, packing the goodness of both coffee, chocolate and cake into a pretty, scallop-shaped vessel.

---

Ingredients

Units USM Scale 1x2x3x

• 1 1/4–1 1/2 cups (150-180 g) all-purpose flour
• 2 tsp (8 g) baking powder
• 1/8 tsp (0.75 g) salt
• 2 1/2 Tbsp instant espresso powder (adjust to taste)
• 1 Tbsp (15 ml) hot water
• 5 Tbsp (70 g) unsalted butter, room temperature
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (120 ml) whole milk
• 1/2 cup (90 g) dark chocolate chunks (or chips; mini chips recommended)
• Nonstick cooking spray for the pan

Cook Mode Prevent your screen from going dark

---

Instructions

Prepare for Baking:

Oven Preparation:

• Preheat your oven to 350°F (177°C) and position the rack in the middle.
• Spray your madeleine pan with nonstick cooking spray to prevent sticking.

Mix Dry Ingredients:

• In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
• Set aside.

Prepare Espresso Paste:

• In a small bowl, whisk together the espresso powder and hot water until a smooth paste forms.

---

Make the Batter:

Melt Butter and Sugar:

• In a microwave-safe bowl, combine the butter and granulated sugar.
• Microwave on low power for 1-2 minutes, then whisk until smooth.
• Continue microwaving in 15-second intervals if needed until the butter is completely melted and the mixture is smooth.

Cool Mixture:

• Allow the butter-sugar mixture to cool for 3-4 minutes to prevent cooking the eggs in the next step.

Incorporate Eggs:

• Add the eggs one at a time to the cooled butter mixture, whisking well after each addition.

Add Milk:

• Mix in the whole milk until well combined.

Combine with Dry Ingredients:

• Gradually add the flour mixture, whisking until just combined and smooth.

Add Espresso and Chocolate Chips:

• Stir in the espresso paste until evenly distributed, then gently fold in the chocolate chips.

---

Baking the Madeleines:

Fill the Molds:

• Using a 1 1/2 inch diameter scoop or a teaspoon, fill the madeleine molds until almost full, pressing the batter slightly to distribute evenly.

Bake:

• Bake for 10-12 minutes, until the madeleines puff up and the tops spring back when gently pressed.
• Be careful not to overbake.

Cool:

• Remove the pan from the oven and allow the madeleines to cool in the pan on a rack for 2-3 minutes before using an offset spatula to gently remove them from the pan.

Notes

• Ensure all ingredients, especially eggs and butter, are at room temperature to achieve a smooth batter.
• Do not overmix the batter after adding flour to keep the madeleines light and airy.
• Espresso enhances the chocolate flavor but adjust the amount based on your preference for coffee intensity.

• Prep Time: 15 mins
• Cook Time: 12 mins
• Category: Baking
• Method: Baking
• Cuisine: French