Grease a Madeleine tin with some butter.
Whisk the eggs with the sugar, honey, vanilla and salt in a large bowl for 10 minutes until very pale and at least doubled in volume, using an electric whisk.
Sift over and fold in the flour and baking powder, then the melted butter and chocolate chips. Cover and chill for an hour or two, or overnight.
Preheat the oven to 220C/200C fan/gas 7. Give the chilled mixture a good stir and fill the moulds by three quarters with a heaped teaspoon.
Place the cakes in the oven bake for 4 minutes.
Then turn the oven down to 190C/170C fan/gas 5 and continue baking for another 3-5 minutes.
Run a knife around the edge of each one. These are lovely eaten slightly warm, but good for a couple of days thereafter if stored in an airtight container.