For the cookie dough:

1. Prepare the flour.  Pre-heat the oven to 350°F.  Bake the flour on a baking sheet lined with parchment paper at for approximately 10 minutes, or until the temperature of the flour reaches 160°F . Stir the flour halfway through and allow the flour to cool completely. Sift the flour through a fine mesh sieve.
2. Soften the butter in the microwave for 15-20 seconds. In a large mixing bowl, combine the butter, granulated, and brown sugar and beat until creamy. Then add the heat-treated flour, salt, vanilla extract, and 1 tablespoons of milk. Beat together until the dough starts to form. Add additional milk as needed until desired consistency. Mix in the chocolate chips. Set aside.

Make the molds

1. Melt half of the chocolate in a microwave-safe bowl at 50% power in 30 second intervals; stir after each interval and continue until chocolate is melted. Reduce microwave time as needed so the chocolate does not burn.
2. Put a spoonful of melted chocolate in each cavity and swirl it around to coat the outside. If it’s thin, add additional chocolate then refrigerate for 15 minutes.
3.  Gently press 2 ½ – 3 tablespoons (approximately the size of a large cookie scoop) of cookie dough in each cavity.
4. Add another spoonful of chocolate and smooth over the top with an offset spatula or knife. All the chocolate to see for 15 minutes or so either at room temperature or in the refrigerator.
5. Gently remove the eggs from the mold and trim away excess chocolate. Garnish with additional chocolate drizzle and sprinkles.