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1
Preheat the oven to 350 degrees .
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2
Lightly coat the inside of each souffle cup with the butter.
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3
Sprinkle the inside of each cup with 1 1/2 teaspoons granulated sugar.
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4
Set aside until needed.
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5
Heat 1-inch of water in the bottom half of a double boiler over medium heat.
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6
Place the semisweet and unsweetened chocolate in the top half of the double boiler.
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7
Tightly cover the top with plastic wrap.
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8
Heat for 6 to 8 minutes.
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9
Remove from the heat and stir until smooth.
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10
Transfer the chocolate to a large stainless steel bowl.
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11
Use a whisk to stir in the egg yolks and heavy cream until thoroughly combined.
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12
Set aside.
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13
Place the egg whites on the bowl of an electric mixer fitted with a balloon whip.
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14
Whisk on high until soft peaks form, about 1 minute.
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15
Add the remaining sugar and continue to whisk on high until stiff peaks form, about 45 to 50 seconds.
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16
Remove the bowl from the mixer.
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17
Use a rubber spatula to fold about 1/4 of the whipped egg whites into the melted chocolate mixture, then fold in the remaining egg whites.
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18
Evenly divide the souffle mixture into the prepared souffle cups (about 4 heaping tablespoons), filling them to 1/2-inch below the rim of the cup.
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19
Evenly divide and sprinkle the cookie pieces and chocolate chips over the tops of the souffle mixture.
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20
Place the souffles on the center shelf of the preheated oven.
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21
Bake until a toothpick inserted in the center comes out clean, about 22 to 26 minutes.
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22
Remove from the oven and serve immediately.
