Instructions: Line a mini cupcake tin with mini cupcake liners. Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 20-second intervals, stirring between each interval, until smooth and fully melted. Spoon a small amount of melted chocolate into the bottom of each cupcake liner, spreading it to cover the bottom. Place the cupcake tin in the freezer for a few minutes to set the chocolate. Once the chocolate is set, take a small amount of edible cookie dough and roll it into a ball. Flatten the ball slightly and place it on top of the set chocolate in each cupcake liner. Spoon more melted chocolate over the cookie dough in each cup, making sure to cover the dough completely. Place the cupcake tin back in the freezer for a few more minutes to set. Once fully set, the no-bake cookie dough chocolate cups are ready to be enjoyed! Store the cups in an airtight container in the refrigerator.