Start with 1 cup of the dark chocolate chips and 1 tablespoon coconut oil. In a microwave safe bowl or measuring cup, melt the chocolate and coconut oil on 50% power until smooth. I usually start with 2 minutes on 50% power, stir the chips up, then 1 more minute at 50% power, stir again, and continue in 10-15 second increments until smooth.
Line a baking sheet with wax paper, and get your pan of chilled dough balls out of the fridge.
The easiest way to dip the dough balls in chocolate is by using toothpicks. Poke a toothpick into a ball of cookie dough and dip in the chocolate. If you need to, use a spoon to spoon some chocolate over the dough to coat it completely. Now tap the toothpick against the edge of the bowl to shake off excess chocolate. Set the truffle on the wax paper, and use a second toothpick to push the truffle off onto the paper. If there's a hole on top, just use the toothpick to spread some of the chocolate over the hole to cover it. If the chocolate gets too thick, or you need more melted chocolate, add more chocolate chips and coconut oil and melt it again.
Repeat dipping all the cookie dough until you have a tray full of truffles. Every 4-5 truffles, sprinkle the tops with mini chocolate chips or flaky salt, before the chocolate hardens.
Place the tray in the refrigerator and chill until the chocolate is hardened. Store the truffles in the refrigerator in an airtight container for up to 2 weeks.