2cupshigh quality chocolate chips or chopped chocolate(for melting. I recommend Ghirardelli brand).
In a mixing bowl beat together the butter, brown sugar and vanilla. Stir in the heat treated* flour, just until combined.
If the dough is too dry, add 1-2 tsp of milk. Stir in mini chocolate chips.
Grease your hands with cooking spray and roll the dough into 20, small balls (about 1 inch). Refrigerate for 30 minutes, or freeze for 15 minutes.
When the dough is firm, melt the chocolate chips in the microwave at 50% power, stirring every 30 seconds until smooth. Drop the cookie dough into the melted chocolate and turn it gently with a fork. Lift it up onto the fork and allow excess chocolate to drip off.
Place it on parchment paper. Repeat with remaining dough balls. Refrigerate until chocolate is set.
Flour: Recent studies have found that raw flour may not be safe to eat, so I recommend heat-treating the flour, to kill bacteria, before making these cookie dough truffles. To heat treat flour, add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using.Make-Ahead and Freezing Instructions:
Cookie Dough Truffles can be made 1-2 weeks in advance, stored in an airtight container in the refrigerator. Freeze for up to 3 months, and thaw overnight in the fridge.