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Mary Ann Dwyer
Servings 18 madeleines


  • 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)


  • 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.