Heat oven to 375 degrees, and line 24 muffin tins with paper wrappers.

Whisk together flour, cocoa, baking soda and salt in a bowl. Whisking gives it the effect of sifting.

In a mixer with the paddle attachment beat together butter and sugar until fluffy. Add eggs and vanilla and mix until well combined.

Alternate adding milk and dry ingredients to the mixer until they are all incorporated and mix well.

Fold in chips

Fill muffin cups ½ full or with at ½ cup scoop.

Bake 20-25 minutes and cool completely.

FOR THE DRIZZLE put reserved chips and 1 tsp. butter in a bowl and microwave on 50% power for 30 seconds. Cook at 50% power in 10 second increments until chips are melted.