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.