Line a large baking sheet with parchment paper. In a microwave-safe bowl or using a double boiler, gently melt the chocolate with the optional coconut oil until smooth. Stir well.

Carefully spoon or pipe about 2-3 tablespoons of melted chocolate onto the parchment paper, spreading it into a long, slightly curved spoon-like shape, roughly 6-7 inches long and 2-3 inches wide at the 'bowl' end. Ensure the chocolate is thin enough to break easily but thick enough to hold shape. Repeat to create 6 individual spoons. If desired, decorate with contrasting melted white chocolate. Chill in the refrigerator for at least 15-20 minutes, or until completely firm.

Preheat oven to 350°F (175°C). Line a separate small baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the egg yolk and vanilla extract until well combined.

In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the mini chocolate chips.

Instead of forming cookies, crumble spoonfuls of the dough directly onto the prepared baking sheet, creating irregular, small pieces. Leave some space between crumbles. Bake for 10-12 minutes, or until the crumbles are golden brown and cooked through. Let cool slightly on the baking sheet, then transfer to a wire rack to cool completely. They will crisp up as they cool.

While the cookie crumbles are baking, combine the whole milk, heavy cream, granulated sugar, vanilla bean paste (or extract), and a pinch of salt in a medium saucepan.

Heat the mixture over medium-low heat, stirring occasionally, until it is warm and steaming, but not boiling. Taste and adjust sweetness if desired. Keep warm over very low heat while you assemble the bowls.

Carefully remove the firm chocolate serving spoons from the refrigerator. Handle them gently as they can be fragile.

To serve, ladle the warm vanilla bean broth into individual soup bowls or shallow dessert dishes. Scatter a generous amount of warm (or room temperature) cookie crumbles into each bowl.

If using, drizzle a little melted chocolate over the top and/or add a dollop of whipped cream or a scoop of vanilla bean ice cream.

Place one edible chocolate serving spoon alongside or resting partly in each bowl. Instruct guests to break off pieces of the chocolate spoon to scoop and enjoy the deconstructed cookie pizza dessert soup.