Step 1 – Heat-treat the flour
Preheat your oven to 350°F (175°C). Spread the flour on a baking sheet and bake for 5–7 minutes to kill any bacteria. Let it cool completely before using. (Or microwave flour in 30-second bursts until it reaches 165°F.)

Step 2 – Make the cookie dough
In a mixing bowl, beat together the butter, brown sugar, and granulated sugar until smooth and fluffy. Stir in the vanilla and milk. Add the cooled, heat-treated flour and salt. Mix until combined, then fold in the mini chocolate chips. Chill in the fridge while you prepare the chocolate shells.

Step 3 – Melt the chocolate
In a microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in 30-second intervals, stirring between each, until smooth and fully melted.

Step 4 – Make the chocolate cups
Line a mini muffin tin with cupcake liners. Spoon about 1 teaspoon of melted chocolate into the bottom of each liner. Use the back of a spoon to coat the sides. Chill in the freezer for 10–15 minutes until set.

Step 5 – Fill the cups
Once the chocolate shells are firm, roll the chilled cookie dough into small balls (about 1 tablespoon each) and press gently into each cup. Leave a little space at the top for sealing with chocolate.

Step 6 – Seal with chocolate
Spoon more melted chocolate over the top of each filled cup and smooth with the back of a spoon to seal. Chill until the chocolate is firm—about 15 minutes in the fridge or 10 in the freezer.

Step 7 – Serve and enjoy
Peel off the cupcake liners and serve chilled or at room temperature. Store leftovers in an airtight container.