Cookie Dough Truffles

Heat Treat the Flour

1. Preheat and oven to 350 degrees F. Line a cookie sheet with parchment paper and spread the flour onto the cookie sheet in a thin layer. Bake the flour for 5 minutes. Use a thermometer to check to make sure the flour reads 160 degrees F. Cool flour completely before using. (Alternatively, you can heat the flour in the microwave until the flour reaches 160 degrees F.)

Make the Truffles

1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Add the flour, sweetened condensed milk and vanilla and mix until incorporated. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.
2. Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.
3. When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets.
4. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.