• Preheat the oven to 350 degrees and use a pastry brush to lightly grease the cups of a muffin tray with coconut oil.
• Combine the flour, salt, and baking soda in a medium bowl and set aside.
• Using a mixer with the paddle attachment, beat the butter, brown sugar, sugar, and vanilla until creamy.
• Add the eggs and dry ingredients to the butter mixture and use a rubber spatula to mix until fully combined. Then, fold in the chcooalte chips.
• Using a 2-tablespoon cookie scoop, add the dough to the muffin wells.
• Bake the cookies for 14 to 15 minutes until the edges are slightly golden.
• Remove the cookies from the oven and use a greased shot glass to press down the centers of each cookie.
• Bake the cookies for another minute or two.
• Cool the cookies in the muffin tin for 10 to 15 minutes. Then, gently twist the cookies to release them from the tin and transfer them to a wire rack.

For the Chocolate Shell

• Add the chocolate chunks and coconut oil to a glass measuring cup or microwave-safe dish and heat for 30 seconds. Stir and heat for another 20 to 30 seconds and stir again. The chocoalte should be fully melted and smooth.
• Use a small rubber spatula to coat the bottoms and insides of each cookie cup.
• Place the coated cookie cups on a wire rack and freeze for 20 minutes to harden the chocolate.

For the Shots

• Add the Baileys and milk to a shaker filled with ice and shake vigorously.
• Pour the shots into the cookie cups and serve immediately or store in the refrigerator.