1. Heat-Treat the Flour

• Spread the flour on a baking sheet and bake at 300°F (150°C) for 5–7 minutes to kill any bacteria.
• Allow to cool completely before using in the dough.

2. Make the Cookie Dough

• In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
• Add milk, vanilla extract, and salt. Mix until fully combined.
• Stir in the cooled flour gradually until a smooth dough forms.
• Fold in mini chocolate chips.
• Chill the dough in the refrigerator for 15–20 minutes for easier shaping.

3. Shape the Truffles

• Scoop about 1 tablespoon of dough and roll into an egg shape using your hands.
• Place shaped truffles on a parchment-lined tray.
• Chill in the refrigerator or freezer for 20–30 minutes until firm.

4. Melt the Chocolate Coating

• In a microwave-safe bowl, melt chocolate chips or candy melts in 30-second intervals, stirring between each until smooth.
• Add coconut oil or shortening to thin the coating if needed.
• If using white chocolate and coloring manually, divide into bowls and mix in food coloring gel as desired.

5. Dip and Decorate

• Using a fork or dipping tool, dip each truffle into the melted coating, ensuring it’s fully covered.
• Tap off excess coating and place back on the parchment-lined tray.
• Immediately decorate with sprinkles or allow coating to set before drizzling with contrasting colors.
• Chill until coating is fully set.