Chocolate Chips madeleine

I was about to bake some lemon Madeleines but caved in to pressures from certain quarters who insisted on adding chocolate chips.

2/3 cup (94g) all-purpose flour
¾ teaspoon baking powder
pinch of salt
½ cup (100g) caster sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
6 tablespoons (84g/¾ stick) unsalted butter, melted and cooled
75g dark chocolate chopped - I used 65g

Whisk together the flour, baking powder and salt. Set aside.

Beat the sugar and eggs together on medium-high speed until pale and light for about 2 to 3 minutes. 
Add the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter and chocolate chips.

Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long madeleine chill period will help the batter form the hump that is characteristic of Madeleine.

Centre a rack in the oven and preheat the oven to 200°C/400°F.
Butter 10  Madeleine molds, as shown above, aren't they pretty.  
Dust the insides with flour and tap out the excess. Make sure all the groves are well buttered.

Spoon the batter into the molds, DO NOT  fill each one almost to the top. Don't worry about spreading the batter evenly, the oven's heat will take care of that.
Place each mould gently on a baking sheet. .

Bake large madeleines for 11 to 13 minutes or until they are golden and the tops spring back when touched. The moulds tends to tilt to one side and spill out, so I  opened the oven and aligned them, while baking.
Remove the moulds from the oven and release the madeleines from the molds while its still hot. Transfer the cookies to a rack to cool to just warm or to room temperature.

If you have more batter, bake the next batch(es), making certain that you cool, then properly prepare the moulds before baking.
Makes 12 large.
Aren't they lovely...they taste yum too.  Enjoy while they are still hot. 
Try it...Jue