Chocolate Chip Madeleine Recipe – French Mini Sponge Cake
 
Cook time
Total time
 
Serves: 10 madeleines
Ingredients
  • ½ cup all-purpose flour (62g)
  • ½ teaspoon baking powder
  • 1 large egg
  • 2 teaspoons whole milk (10ml)
  • ½ cup confectioners‘ sugar (65g)
  • 1 teaspoon pure vanilla extract
  • ¼ cup + 1 tablespoon unsalted butter, melted then cooled until lukewarm (70g)
  • A pinch of salt
  • ¼ cup semi-sweet chocolate chips
Instructions
DRY INGREDIENTS
  1. 1. In a mixing bowl, sift in ½ cup of all-purpose flour and ½ teaspoon of baking powder. And whisk to combine.
WET INGREDIENTS
  1. 2. In another mixing bowl, break in a large egg, and add in 2 teaspoons of milk and lightly whisk to combine. Then sift in ½ cup of confectioners’ sugar. And add in ½ teaspoon of pure vanilla extract and a pinch of salt. And whisk all together.
COMBINE DRY AND WET
  1. 3. Then pour the dry ingredients to the wet mixture, and stir turning the bowl until creamy.
  2. 4. Then pour in ¼ cup and 1 tablespoon of melted unsalted butter. The butter is cooled at room temperature. And whisk until thick ribbons are formed. And traditional madeleines are lemon-flavored but today I’m folding in ¼ cup of semi-sweet chocolate chips. Everybody loves chocolate.
CHILL
  1. 5. Then to stabilize the butter in the batter, store in the refrigerator for 2 hours. Chilling will give the classic hump to madeleines.
BAKE
  1. 6. Now fill strictly ⅔ of a mold with batter. If you add more than this, the cake will flow out of the mold in the oven. And butter and flour first if you don’t have non-stick madeleine pan.
  2. 7. Bake in the oven preheated to 375°F (190°C) for about 10 minutes or until golden brown on top, well-risen, and springy to the touch. Now let cool in the pan for a few minutes. Then transfer to a wire rack. Madeleines should come out clean.
Recipe by Eugenie Kitchen at https://eugeniekitchen.com/chocolate-chip-madeleines/