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Espresso Chip Madeleines

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


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


Units Scale
  • 1 1/41 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


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


  • 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.


  • 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
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