Place a piece of parchment paper on top of a cookie sheet. Set aside. Set the oven to 350 degrees F.

Measure out each ingredient with measuring cups and spoons and place in a large bowl. Mix together with a spoon, then spread in roughly an even layer in the bowl. Use the spoon to roughly divide the mixture into four sections.

Use a cookie scoop (or a large spoon if you don’t have a scoop) and place a roughly 1.5 tbsp dollop of cookie dough on the parchment paper, spread out at least 1.5 inches apart. Each section of the cookie dough will equal 3 cookies. Repeat until you have 12 cookies on the sheet.

Place the cookie sheet in the oven and bake the cookies for 8 minutes, then turn the sheet around (so the cookies that were in the front of the oven are now in the back) and put them back in for another 6 minutes, until they’re just barely starting to brown on the top.

When the cookies are done, take them out of the oven and either put them on a wire rack or slide the parchment paper off the cookie sheet and onto the counter (or other surface). Let the cookies cool for about 10 minutes, and make the chocolate mixture in the meantime.

Break up the chocolate into a small microwavable bowl, then measure out the coconut oil and place it in the bowl too. Microwave for 30 seconds, then stir with a spoon or other utensil. Microwave for another 15 to 45 seconds (depending on how cold your chocolate was and the heat in your microwave) until the chocolate is almost but not quite melted. Take the bowl out and stir with the spoon until the chocolate is fully melted and smooth.

Once the cookies are cooled, place a small amount of chocolate on the spoon and drizzle it over the cookies in whatever pattern you like. Sprinkle a little bit of the flaky salt on top of each cookie and let the cookies cool further until the chocolate hardens up.