HEAT TREAT THE FLOUR: See note 2; you can heat treat flour in the microwave or in the oven. Let flour cool COMPLETELY to room temperature before using. Don't use any burnt or clumpy flour (if it's off-color or smells burnt, it is burnt). The flour should be light, white, and fluffy. Use a spoon to spoon the cooled flour into a measuring cup and level the top of the measuring cup with the back of a table knife. Once you've measured (to 3/4 cup) the flour, set aside.
COOKIE DOUGH: Meanwhile, melt the 1/3 cup butter and then set it aside to cool back to room temperature -- hot butter will melt the sugar and cause greasy or grainy cookie dough. In a medium-sized bowl, use a spatula to add every bit of the melted and cooled to room-temperature butter. Then add in the brown and white sugar. Briskly stir or whisk until smooth, about 1-2 minutes -- the mixture should be fully integrated and smooth (it changes consistency to be more creamy -- the butter shouldn't rise or separate). Once the mixture is smooth, add in the salt, vanilla, and milk or cream and stir until integrated. Stir in the cooled heat-treated flour and miniature chocolate chips. Mix until combined and smooth. Place the cookie dough in the fridge for 10 minutes.
ROLL BALLS: Roll the cookie dough into small balls (each one 1/2 tablespoon in size (that is 1 and 1/2 teaspoons) and set aside. Slightly flatten the balls into even-sized thick discs. You should get about 36 cookie dough discs, but we only need 24 cookie dough balls for this recipe so either eat the rest or enjoy them as a topping for another treat.
PREP: Line a miniature muffin tin; we need a total of 24 cavities lined.
MELT CHOCOLATE: In a small microwave-safe bowl melt 3/4 cup (128g) chocolate chips with 1/2 teaspoon coconut oil. (I microwave for 30 seconds, stir for 30 seconds, microwave for 15 seconds, stir, and then it's ready) Spoon an even amount of the melted chocolate mixture into the bottom of each of the muffin cups, using it all among the 24 cups. Gently tap the miniature muffin tin a few times to get the chocolate in an even layer on the bottom.
ADD COOKIE DOUGH: Place the balls (slightly flattened) of cookie dough on top of the melted chocolate mixture. In the same bowl melt another 1 and 1/4 cup (210g) of chocolate and 1 teaspoon coconut oil.
TOP CHOCOLATE LAYER: Pour an even amount of chocolate over all of the cookie dough. Again, all the chocolate should get used; cookie dough cups should be filled most of the way to the top. Gently tap the muffin tin on the counter a few times to get the chocolate coating even.
CHILL UNTIL SET: Chill in the fridge for at least 30 minutes or until set. Store in an airtight container in the fridge for up to one week. We like to enjoy these best straight out of the fridge.