Roll 1 inch balls out of the cookie dough and spread 3 inches apart on a prepared baking sheet. I like to line my baking sheets with parchment paper for easy releasing and clean up. But a silicone baking mat would also work well. Then bake according to the directions on the cookie dough, taking one minute off the low end of the total time to account for the smaller cookie size. Remove from oven and let cool thoroughly.

When the cookies have cooled, melt the chocolate by putting the chocolate in a microwave safe bowl and microwaving for 30 seconds. Then remove and stir. Microwave again for 15 seconds and stir. Repeat in 15 second increments until the chocolate is melted and smooth, stirring after each 15 second increment. Then stir in a tablespoon of coconut oil. This method works for any of the chocolate including the white chocolate.

Once you've melted the chocolate, take a cookie and dip it approximately half way into the chocolate. Pull the cookie out of the chocolate and tap it against the side of the bowl to let any excess drip off. Then immediately dip into the topping of your choice and set the cookies on a tray lined with parchment paper to set. Repeat until you have dipped your desired amount of cookies. I did 6 of each kind of cookie.

Roll inch balls out of cookie dough. Then combine the cinnamon and sugar in a small bowl. Roll each ball of cookie dough into the cinnamon sugar and place each ball on a prepared baking sheet spread about 3 inches apart. Bake as directed using the shorter amount of time listed on the package and subtracting a minute.