Line a muffin tin with liners and set aside.
Soften butter in a mixing bowl. Add the sugars and mix until creamed. Add the vanilla and room temp cream cheese (or soften it for 20 seconds in the microwave) and mix until combined.
Add the flour and salt, and mix until combined. Stir in the mini chocolate chips
In a microwave safe bowl, melt the 24 ounces of chocolate chips with the coconut oil. Microwave in 30 second intervals, stirring between each interval.
Pour melted chocolate into the bottom of each muffin liner. Shake the muffin tin or use a spoon to ensure it's evenly spread. Add a scoop of cookie dough to each muffin liner and flatten with a spoon (if you don't, you'll have some lumpy-topped cups, like I do on some of mine. Oops.)
Pour melted chocolate over the tops of the cookie dough. Cover with foil and chill in the fridge for 30 mins or in the freezer for 15-20 mins.
Store in an airtight container in the refrigerator.