I have always been a huge fan of madeleines, having shared the classic and pandan versions previously. Then, to complete the flavour set, the Double Chocolate Madeleines now! While the same technique applies, there are additional factors to consider when making the chocolate version of it.
For starters, the addition of cocoa powder and melted chocolate has to be carefully balanced. Else, the madeleines could be too dry or overly moist. Furthermore, one would also have to consider how much reduction in terms of melted butter and flour to compensate.
I am glad to share that I have saved you the hassle with this recipe!