Preheat oven to 385 degrees.

Prep your madeleine pan. If it is non stick and in good shape, you may not need to do anything to it. I like to butter just for a safe guard. You can even spray if you prefer the simplicity, which I generally do.

Combine flours, baking powder and salt in small bowl and set aside.

In another medium sized bowl, add eggs and sugar. You can mix with a stand mixer, hand mixer (which I did), or even by hand. Beat until they are light and fluffy. Mine took about 5 minutes. Next, add in flour mixture. At this point I like to combine with a spatula. Add in remaining ingredients and mix to combine.

Now, scoop into pans. I used a small portion scoop, linked in post. Next, grab both sides of the pan and bang on the counter top several times. You don't want a lot of air bubbles in the madeleines. The banging will cause the air bubbles to rise to the surface and go out. Now, the only caution here is not to bang so hard you dent your pan. :)

Place in oven. Now these will bake really quickly, so keep an eye on them. That is one of the nice things about them though, they are so quick to make! Mine were taking 5 minutes and under. I text them by lightly pressing on the center of the cookie. It should feel just slightly under baked, very slightly.

Remove from oven and invert over cooling rack. I only have 1 pan, so I continued to fill and bake until they were all done. All together it took under 20 minutes.

If you are dipping, melt your chocolate in a double boiler or in microwave. I used about ¼ cup each chocolate as I only dipped the corners. If you are dipping more, you will need more chocolate. If you want, add a teaspoon of coconut oil. This will result in a smoother and slightly thinner chocolate to dip in. I didn't, but it is certainly a great option.

If you are making these Valentine's themed, put sprinkles on while the chocolate is still wet.

Now, sit back and enjoy. You deserve it!