In a large bowl, beat together the butter (make sure it is at room temperature and not melted or you will need to chill the dough) and brown sugar for 2-3 minutes. Beat in the room temperature (again not melted at all) cream cheese and the white sugar. Beat until well combined.

Beat in the vanilla, baking soda, salt, and flour until a dough is formed. If it is too wet add in a little more flour until it pulls away from the sides when beating.

Stir in 3/4 a cup of chocolate chips.

Roll the cookie dough into small balls and set aside.

Line a miniature muffin tin with miniature lining cups.

In a small microwave-safe bowl melt 1/2 cup chocolate chips with 1/4 tsp. coconut oil. (I microwave for 30 seconds, stir for 30 seconds, microwave for 15 seconds, stir, and then its ready!)

Spoon an even amount of the melted chocolate mixture into the bottom of each of the muffin cups.

Place the balls (slightly flattened) of cookie dough on top of the melted chocolate mixture.

In the same bowl melt another 1/4 cup + 2 tbsp, of chocolate and 1/4 tsp. coconut oil.

Pour an even amount of chocolate over all of the cookie dough balls.

Chill in the fridge for at least 30 minutes.

Store in an airtight container in the fridge for up to one week.