Make the soufflé base

• Cream the softened butter with the brown sugar and a pinch of salt.
• Add the flour and the milk, then the chocolate chips.
• Work the mixture until completely smooth.

Make the meringue

• Place the egg whites in a clean bowl and start whipping.
• Add the sugar gradually to stabilize and give structure to the meringue.
• Keep whipping until you reach soft peaks — the meringue should come up and curl over.

Fold the meringue into the base

• Mix a first spoonful of meringue into the base just to lighten it.
• Add the rest of the meringue and fold gently, going around the edge of the bowl and turning it in, until light and fluffy.

Prepare the soufflé molds

• Butter the molds, starting at the bottom and painting upwards.
• Coat evenly with a fair amount of sugar.
• Tap out any excess and scrape off the rest.
• Run your thumb around the inside edge to clean it.

Fill and bake

• Fill the prepared molds with the soufflé batter.
• Bake in the oven until risen and set.

Serve

• Carefully transfer the hot soufflé to a serving plate.
• Serve with a scoop of milk ice cream and dig right in.