Chocolate chip madeleines

Tried a different recipe this time with more egg (i.e. fat) and no milk. The texture is totally different, more spongey cake-like compared to kueh bulu texture. This is also denser as there is more flour.

Source: https://www.justonecookbook.com/lavender-madeleines-guest-post-by-roti-n-rice/

Ingredients (makes 24)
1½  cups flour
1 tsp baking powder
½ tsp salt
¼ cup chopped choc chips
4 large eggs - room temp
⅔ cup (124g) sugar
2 tsp vanilla
8 tbsp butter, melted (130g) - bring to room temp
2 tbsp melted butter (28g) for brushing the pan

Signature hump

Method
1) Sift flour, salt, and baking power together. Set aside.
2) Whisk eggs and sugar until light and fluffy.
3) Add flour and fold.
4) Add melted butter a little at a time and fold in.
5) Chop up the choc chips and fold in ¾ of the chips. Leave the rest for topping.
6) Cover and leave in the fridge to chill for 30 to 60 mins.
7) Brush the moulds with melted butter.
8) Fill each mould with a heaped tbsp of batter.
9) Bake at 190 deg C for 11 to 13 mins (it took me 15 mins because of the chips) until the top springs back when touched.
10) Leave to cool in the pan for 5 minutes. Remove using a fork and let them cool on a wire rack.

Recipe feedback
Interestingly, same amount of sugar as the previous recipe but yet it doesn't taste overly sweet, even after adding in the choc chips.