Cake or Cookie? These Chocolate Chunk Mini Madeleines are the best of both worlds! They’re adorable, delicious, and completely addictive!
2 large eggs at room temperature
1/3 cup (66 g) sugar
1 Tbsp. (13 g) brown sugar
1 Tbsp (21 g) honey
3/4 cup (102 g) Bob’s Red Mill Super Fine cake flour
1 tsp. (5 g) baking powder
1/2 tsp. (3 g) salt
6 Tbsp. (86 g) unsalted butter, melted
1.5 oz. chopped finely dark chocolate
In a medium bowl, whisk the eggs and sugars together until fluffy and light, about 4-5 minutes, then whisk in the honey.
Sift the flour, baking powder, and salt into the wet ingredients a third at a time, stirring/folding after each addition. Add the chopped chocolate with the last portion of dry ingredients. Pour in half of the melted butter and vanilla, stir it in, then combine the rest of the butter. Chill the dough in the refrigerator for at least 2 hours or up to 18.
To bake the madeleines, preheat the oven to 375f standard, or 350f convection. Spray the madeleine pans lightly with baking grease. Put the batter into a piping bag, snip off enough of the end to create a 1/2″ opening, then pipe each mold 3/4 full.
Place the baking pan in the oven and set the timer for 2 minutes, then rotate the pan and bake for another 2-3 minutes, or until the hump of the madeleines are set and the edges are golden brown.
These are best eaten immediately, but can be kept in an airtight container for 2-3 days.
Category:Desserts and Sweets
Keywords: madeleines, chocolate chunk, mini madeleines