To heat treat the flour*, preheat the oven to 350°F and spread it evenly onto a baking sheet. Once the oven is heated, bake the flour for 5 minutes then remove and let cool completely. In the bowl of a standing mixer or hand mixer, beat together the butter and both sugars for 1-2 minutes. Add in the vanilla and mix again.
Pour in the flour and salt, then mix. The dough will be crumbly at this stage. Add in the milk and mix the dough until combined, then stir in the mini chocolate chips.
Line a baking sheet with parchment paper and make 2 tsp-sized balls of dough. Place them on the baking sheet and put in the freezer for 30 minutes.
After 30 minutes, place the chopped chocolate and coconut oil into a microwave-safe bowl. Microwave for 20 seconds, stir, then microwave again for 15 seconds. Repeat at 15 second intervals, stirring again between each time until the chocolate is fully melted.
Remove the cookie dough bites from the freezer and use a fork to dip them in the chocolate until covered, then place them back on the prepared baking sheet.* (SEE NOTES)
At this point, you can sprinkle any additional toppings onto the cookie dough while the chocolate is still wet if desired.
Place the tray with the chocolate covered cookie dough back into the fridge for around 20 minutes, or until the chocolate has set.