• Preheat waffle iron.
• In a large bowl, mix together the butter, sugar, eggs, and vanilla extract.
  16 tbsp (2 sticks) unsalted butter, 1 ½ cups granulated sugar, 4 large eggs, 1 tsp vanilla extract
• Sift in the flour, cocoa, and salt. Mix until no dry streaks remain.
  2 cups all-purpose flour, ½ cup Dutch-process cocoa powder, 1 tsp kosher salt
• Grease the preheated waffle iron and spoon in heaping teaspoons of batter. Depending on the size of the waffle iron, 2-4 can be made at a time. Let bake until crispy on the edge but soft in the center, 2-5 minutes depending on the waffle maker. It could take a few tries to figure out the baking time.
• Remove cookies and continue greasing and baking. While baking, make the chocolate topping.

For the chocolate topping

• In a medium bowl combine the chocolate and coconut oil. Using 50% power, melt in the microwave in 30-second increments. Stir and repeat until melted, 2 minutes.
  8 oz semi-sweet chocolate chips, 1 tbsp coconut oil (or unsalted butter)
• Dip cooled cookies upside down in the melted chocolate. Top with colored sugars, dragees, or only chocolate.