Start by heat-treating your flour. This is an important step for food safety, as raw flour can contain bacteria. Simply microwave the flour in a bowl for about one minute, stirring every 20 seconds, or bake it in the oven at 350°F for five minutes. Let it cool completely before using.

In a medium bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy. Add the vanilla and milk, mixing until smooth. Gradually mix in the cooled, heat-treated flour and stir until combined. Fold in the mini chocolate chips and set the dough aside.

Meanwhile, melt the chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between until fully smooth. Spoon about one to two teaspoons of melted chocolate into each lined muffin cup, then tilt or spread it up the sides using a spoon or brush to coat the base and sides. Place the muffin tin in the freezer for 10 minutes to set.

Once the shells are firm, scoop about one tablespoon of cookie dough into each chocolate cup and press it down gently to fill the mold. Spoon more melted chocolate over the top of each one to completely cover the cookie dough. Return the tray to the freezer or refrigerator until the tops are set, which usually takes about 10 to 15 minutes.

Once fully chilled, you can remove the cups from the liners and serve immediately or store for later.