Preheat the oven to 400F.
Grease the inside of four 8-ounce small ramekins with butter, dust with cocoa powder, and tap out any extra.
Place the chocolate chips and butter in a medium microwave-safe bowl and microwave in 30 second increments, stirring, until melted and smooth.
Stir the sugar and flour into the chocolate mixture.
Add in the eggs and mix until smooth.
Pour the batter into the four cups, they should be about 1/2 full. Place the baking cups on a baking sheet.
Bake for 16-18 minutes until the top and edges are set, but center is still jiggly.
Let cool slightly for 2-3 minutes. Be careful as ramekins may still be hot. Serve immediately.