Ingredients

Scale

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light brown sugar
1/4 cup (50g) granulated sugar
2 Tablespoons (30ml) milk (any kind)
1/2 teaspoon pure vanilla extract or vanilla bean paste
1 and 1/4 cups (156g) heat-treated all-purpose flour* (spooned & leveled)
1/2 teaspoon salt
1/2 cup (90g) mini chocolate chips For Topping

For Topping

8 ounces (226g) semi-sweet or bittersweet chocolate, finely chopped (two 4-ounce baking bars)

1/2 teaspoon vegetable oil or coconut oil optional for garnish: flaky sea salt and/or chocolate sprinkles

Instructions

In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the milk and vanilla and mix until combined. Mix in the flour and salt, then fold in the mini chocolate chips. The dough will be thick and slightly sticky.
Roll the dough into 1-tablespoon balls and place on a parchment-lined baking sheet. Refrigerate for at least 1 hour to firm up.
Melt the chocolate with the oil using a double boiler or microwave, stirring until smooth. Dip each dough ball into the melted chocolate, letting excess drip off, and place on a lined baking sheet. Sprinkle with flaky salt or sprinkles if desired.

Refrigerate for about 20 minutes until the chocolate sets. Store truffles in an airtight container in the refrigerator for up to 10 days.