Chocolate Covered Strawberries

adapted by There's Always Thyme to Cook

16 ounces milk or bittersweet chocolate chips (white chocolate or nay other kind of chips)
2 tablespoons vegetable oil (optional, it gives it a smoother texture, but you don't need it)
pound fresh strawberries with leaves

Line a baking sheet or cookie pan with parchment or waxed paper.

Wash the strawberries and pat them dry with paper towels; set aside. NOTE: Make sure the strawberries are completely dry. Any drop of water in the melted chocolate can cause it to "seize" and turn the chocolate mixture into a grainy mess.

In a microwave-safe bowl, melt chocolate chips (and vegetable oil, if using) in the microwave for one minute. Check and stir. If it needs more time, put it in for 30 second bursts, checking and stirring, it doesn't have to be completely melted, you don't want to scorch the chocolate.  Remove the container from the microwave and stir the chocolate until completely melted.

Grasp the stem or green leafy part of the strawberry and dip into the chocolate and swirl in chocolate to partially cover.

Give the strawberry a little shake as you take it out of the chocolate, let the excess drip off into the bowl, and then place the dipped berry on the cookie sheet lined with parchment. Repeat with the rest of the strawberries.

Set aside the berries to allow the chocolate to harden, about 30 minutes. Or you can place them in the refrigerator. Transfer fruit onto a serving platter to serve.