Pour the batter evenly among 8 liners, they should be basically full. Top with a few extra chocolate chips on the tops for presentation, if desired. Bake for 20-25 minutes until golden brown and the tops are firm to the touch, slightly cracked and a toothpick is completely clean. Let them cool 15-20 minutes before eating, as they will finish cooking and firming up. These are just as incredible the next day too. I keep them stored in a tight container at room temperature so they stay soft.