1 1⁄2teaspooncanola oil(or any other light tasting oil)
Line with parchment paper one large (or two small) flat platter(s), tray(s), or baking sheet(s); whichever you choose, make sure there’s enough space to accommodate them in your fridge.
Melt approximately 1/2 the bag of mini chips (or slightly more if you prefer a thicker chocolate coating) with 1-1/2 tsps of oil in the microwave or in a double boiler. Stir frequently until almost completely melted. Remove and stir until fully melted and smooth.
Dip each cookie halfway into the chocolate; shake gently or use spatula to remove excess chocolate, especially from the bottom of the cookie. Place on parchment paper.
If desired, sprinkle a few of the reserved mini chips over the chocolate portion. Repeat with the remainder of the cookies.
Pop your platter(s), tray(s), or baking sheet(s) in the fridge for 20-30 minutes, or until the chocolate coating has hardened.