Heat-treat the flour: Spread the flour on a baking sheet and bake at 300°F (150°C) for 5–7 minutes, stirring once, until it reaches 165°F (74°C). Let it cool completely. Alternatively, microwave the flour in 15–20 second bursts, stirring between rounds, until it hits 165°F.

Cream the butter and sugars: In a medium bowl, mix softened butter with brown sugar and granulated sugar until smooth and slightly fluffy. A spatula or hand mixer both work.

Add flavor: Stir in vanilla and a pinch of fine sea salt. This keeps the dough from tasting flat.

Bring it together: Mix in the cooled, heat-treated flour. Add 1–3 teaspoons of milk or cream as needed to form a soft, scoopable dough.

Stir in the chips: Fold in mini chocolate chips. Smaller chips distribute better and make rolling easier.

Portion and chill: Scoop 1–tablespoon portions, roll into balls, and place on a parchment-lined sheet. Chill for 20–30 minutes until firm. Cold centers dip cleaner.

Melt the chocolate: In a microwave-safe bowl, melt coating chocolate in 20–30 second bursts, stirring between rounds. Add 1–2 teaspoons coconut oil if you want a thinner, shinier shell.

Dip the truffles: Using a fork, dip each cold dough ball into the melted chocolate, tap off excess, and set back on the parchment. Work in batches so the centers stay cold.

Finish and set: While the coating is still wet, add a pinch of flaky salt or sprinkles. Let the truffles set at room temp or in the fridge for 10–15 minutes.

Serve: Enjoy chilled or slightly cool. The shell will have a pleasant snap while the center stays soft.