Preheat the oven to 350 °F. Liberally butter and flour mini Bundt pans, or use pan spray. Place the chocolate chips into a small bowl and sprinkle with about 1 tablespoon of water. Sprinkle a heaping teaspoon of flour over the wet chips and toss until they're coated. Set aside.
In a small mixing bowl combine the yolks, ½ the sour cream and the vanilla, set aside. Reserve the other ½ of the sour cream.
Put 6 oz (¾ cup) of granulated sugar into a mixing bowl. Sift the flour, salt, baking powder and baking soda into the bowl with the sugar. Mix on low speed to combine the ingredients. With the mixer running, add the butter and mix on low for 1 minute, add the reserved sour cream.
Increase the speed to medium and mix for 2-3 minutes, stopping ½ way through to scrape the bowl. Add the yolk mixture in 2 batches, thoroughly scraping the bowl between additions. Remove the bowl from the mixer and fold in the chocolate chips.
In a separate bowl, whisk the whites on medium high until soft peaks begin to form. Reduce the speed to low and sprinkle the remaining granulated sugar. Increase the speed to high and whip to full peak.
Fold the whites into the base in 2 batches. Be sure there are no white streaks left unmixed. Portion the batter into the prepared pans. Fill about ⅔ full.
Bake until the cakes are golden brown and the surface springs back when lightly touched. The time will vary based on the type of pans. Baby Bundts will be take 10-15 minutes.
Allow the cakes to cool in the pans 5 minutes (20 minutes for larger pans).