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 throughout. Let it cool completely. Alternatively, microwave in 30-second bursts, stirring between, until it reaches 165°F. Cool before using.

Cream the butter and sugars: In a mixing bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, about 2 minutes.

Add vanilla and salt: Mix in the vanilla extract and salt until combined.

Add flour: Sift or sprinkle the cooled, heat-treated flour into the bowl. Mix on low until mostly combined. The mixture will look crumbly at first.

Adjust texture: Add milk or cream 1 tablespoon at a time until the dough holds together and feels like soft cookie dough. You may not need all the liquid.

Fold in chips: Stir in the mini chocolate chips until evenly distributed.

Chill the dough: Cover and refrigerate for 20–30 minutes to firm up. This makes rolling easier.

Roll into balls: Scoop 1 tablespoon portions and roll into smooth balls. Place on a parchment-lined sheet. Chill again for 15–20 minutes.

Melt the coating: In a microwave-safe bowl, melt the chocolate in 20–30 second bursts, stirring between, until smooth. Add a teaspoon of oil if you want a thinner coating.

Dip the truffles: Using a fork or dipping tool, lower each chilled ball into the chocolate. Tap off excess on the bowl’s edge. Place back on parchment.

Finish and set: While still wet, garnish with a few mini chips or a pinch of flaky sea salt if you like. Let set at room temp or refrigerate for 10–15 minutes until firm.

Serve: Enjoy straight from the fridge for a firm bite or let them sit out 5–10 minutes for a softer center.