Preheat the oven to 425 degrees F.

Using cooking spray coat a 12 cup muffin pan covering the top of the pan too, so the muffins don't stick. Place paper muffin cups into the pan.

Combine flour, sugar, baking powder, baking soda and salt in a medium bowl. Stir in 1 3/4 cups of the chocolate chips.

In a separate bowl, combine the cooled melted butter, eggs, milk and vanilla, making sure the eggs are well incorporated. Pour the wet ingredients into the dry and stir just until combined. Don't over mix or muffins will be dense. You want them moist and fluffy.

Evenly fill each section of the muffin pan, about 2/3 full. Sprinkle the tops of each muffin with remaining chocolate chips.

Bake at 425 degrees F. for 7 minutes, then reduce heat to 375 degrees F. and continue to bake an additional 15 to 20 minutes until toothpick inserted in center comes out with a few crumbs. Remove forgiven and cool in the pan for 5 - 10 minutes.