Heat oven to 425°F. Line 12 (2 1/2-inch) muffin cups with paper liners, then spray with cooking spray and place 1 cookie, upside-down, in the bottom of each cup.
Microwave chocolate and butter in a large bowl on HIGH for 2 min. or until the butter is melted. Stir with a whisk until chocolate is completely melted.
In a separate bowl, mix the whole eggs, egg yolks, sugar, and flour with a whisk until blended. Gradually whisk it into the chocolate mixture.
Cover the cookies in the pan with about 1/4 cup of batter.
Bake for 8 min. or until cakes are firm around the edges but still soft in the centers. Let stand for 1 min.
Carefully remove cakes from pan, invert onto dessert dishes, and then remove paper liners.
Serve with whipped cream or ice cream!
Video
Notes
Nutritional values do not include vanilla ice cream or whipped cream.