Preparation / Directions:
Preheat the oven to 400 degrees F.
Heat the milk and the granulated sugar in a 1 1/2 quart saucepan over medium- high heat. When hot, stir to dissolve the sugar. Bring to a boil. Immediately remove from the heat and tansfer to a 4 qt bowl. Cool in an ice water bath to a temp of 40 to 45 degrees.F. cover with plastic wrap and refrigerate until needed.
In a sifter combine the flour, cocoa powder, baking powder, and salt. Sift into a 7 quart bowl. Add the butter. Use a fork to "cut" the butter into the sifted flour mixture until the mixture develops a mealy texture. Add the chocolate mini morsels and use a rubber spatula to mix until combined. Add the chilled milk mixture and mix with the spatula until the dough comes together.
Using a heaping Tbs. of dough pershortcake, portion 12 shortakes, evenly spaced, onto each of 2 nonstick baking sheets. Place the baking sheets on the center rack of the preheated oven and bake for 12 minutes. Remove the shortcakes from the oven and cool at room temp for 10 min. Serve the warm shortcakes immediately or cool completely and store in a sightly sealed plastic container.