• Line a baking sheet with parchment paper and remove the chilled cookie dough from the refrigerator.
• Scoop out the cookie dough with a one tablespoon scoop and roll it into a ball. Place it on the parchment-lined baking sheet. Repeat with the remaining cookie dough.
• Place the balls of cookie dough in the freezer to chill while you prepare the chocolate coating.

CHOCOLATE COATING

• While the balls of cookie dough are in the freezer, melt the chocolate. Add the chocolate pieces and oil to a microwave-safe bowl. Heat in 20-second increments, stirring after every 20 seconds, until the chocolate is melted and creamy. Let it sit for about 5 minutes to cool before dipping the cookie dough balls.

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• Remove the cookie dough balls from the freezer. Working one at a time, gently drop the cookie dough into the melted chocolate, making sure they are completely covered in chocolate.
• Using a fork, lift out the chocolate-covered cookie dough. Use a toothpick or another fork to slide the cookie dough candy onto the parchment-lined baking sheet.
• Drizzle the remaining chocolate over the candies. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
• Store candies in the refrigerator in an airtight container for up to 2 weeks.