1. Fortify the Flour Fortress:

Transform raw flour into an edible safe zone by dispersing it across a baking sheet. Roast at 350F (175C) for 5-7 minutes, ensuring internal temperature reaches 165F (74C). Allow complete cooling before proceeding.

1. Craft the Creamy Dough Foundation:

Whip softened butter with brown and granulated sugars until achieving a cloud-like texture. Incorporate milk and vanilla, blending until harmonious. Gradually introduce heat-treated flour and salt, mixing thoroughly. Gently fold mini chocolate chips throughout the mixture.

1. Construct the Dough Canvas:

Drape a parchment paper blanket inside an 8×8-inch baking vessel. Firmly press cookie dough into an even, smooth landscape. Refrigerate for a minimum of 30 minutes to solidify the base.

1. Unleash Chocolate Cascade:

Melt semi-sweet chocolate chips with coconut oil in microwave-safe container. Utilize 30-second intervals, stirring between each cycle until achieving silky consistency. Pour molten chocolate across chilled dough, creating uniform coverage.

1. Set and Slice:

Return the creation to refrigerator, allowing 1-2 hours for complete chocolate solidification. Wield a razor-sharp knife to segment into precise bars or squares.

1. Preserve and Present:

Serve directly from refrigeration or allow gentle warming to room temperature. Safeguard remaining delicacies in sealed container within refrigerator for up to one week.