Bouchons

Necessary equipment Williams-Sonoma makes a silicone mold specifically for this purpose, but I find that my mini popover molds work just fine.

Place half the butter in a medium bowl. Melt the remaining butter in a small saucepan over medium heat, stirring occasionally. Stir the melted butter into the bowl all the butter will come to room temperature and become creamy looking, with small bits of unmelted butter. Set aside.

Place the flour in a bowl and sift in the cocoa powder. Add the salt and whisk together.

Combine the eggs, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment and mix on medium-low speed. Scrape down the sides and bottom of the bowl. With the mixer running, alternating between the two, add the butter and flour mixtures in 3 additions each. Then mix to combine well, scraping the bowl as unnecessary.

Remove the bowl from the mixer stand and fold in the chocolate chips. Set aside in a cool spot (not the refrigerator) for 2 hours. The batter can be refrigerated for up to 2 days but should be returned to room temperature before filling the molds.

Preheat the oven to 350 degrees.

Carefully butter mini popover molds and spoon batter into them, stopping just below the top rim

Bake for 12 minutes in a convection oven, 16 minutes in a standard oven. Test a bouchon with a cake tester, making certain not to hit a chocolate chip the tester should come out clean (if it comes out with chocolate on it, try again). Remove the molds from the oven and let the bouchons rest for 10 minutes (so that they hold their shape), then unmold the bouchons onto a cooling rack, turn right side up, and cool completely.

The bouchons can be kept in a covered container for up to 3 days. Just before serving, dust the tops with powdered sugar.