Preheat oven to 375 degrees.
Make chocolate chip cookie dough first by combining all ingredients, except chocolate chips, in a bowl and mix well to combine.
Once combined stir in chocolate chips. lay waxed paper onto a baking sheet and using a tablespoon drop cookie dough onto sheet. Make 16.
Cover loosely with waxed paper and place in freezer for 10-15 minutes. Prepare chocolate cake: In a large bowl combine first 5 ingredients together. In a small bowl, mix together the next 6 ingredients.
Pour wet ingredients into dry and mix until incorporated. Do not over mix.
In a stand mixer or using an electric beater, beat egg whites until soft peaks form.
Using a rubber spatula, fold egg whites into cake batter.
Batter may be a little lumpy, do not over mix.
Pour batter into a 10 inch spring form nonstick pan.
Remove cookie dough from freezer and evenly drop into cake batter.
Bake 45 minutes or until top of cake cracks and a toothpick inserted in center comes out clean. Cool for an hour on a wire rack.
Once cooling, make the chocolate drizzle by set a small bowl over a pot of barely simmering water.
Add chocolate and continue to stir until melted.
Add milk until smooth.
Drizzle over cake and let cool.