To safely consume raw flour, it must be heat-treated. Spread the 1 1/4 cups of all-purpose flour on a baking sheet. Bake at 300°F (150°C) for 5-7 minutes, or until the internal temperature reaches 160°F (71°C) as measured by a food thermometer. Alternatively, microwave in a microwave-safe bowl on high for 1-2 minutes, stirring every 30 seconds, until it reaches 160°F. Let the flour cool completely before using.

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy (about 2-3 minutes).

Beat in the vanilla extract and milk until well combined.

Gradually add the cooled, heat-treated flour and salt to the wet ingredients, mixing on low speed until just combined and a thick dough forms. Be careful not to overmix.

Fold in the mini chocolate chips using a rubber spatula.

Roll the dough into small, approximately 1-inch (2.5 cm) balls. Place them on a baking sheet lined with parchment paper. This recipe yields about 30 truffles.

Refrigerate the cookie dough balls for at least 30 minutes, or until firm.

While the truffles are chilling, prepare the chocolate coating. In a microwave-safe bowl, melt the semi-sweet chocolate chips (and optional coconut oil/shortening) in 30-second intervals, stirring well after each, until smooth and fully melted. Alternatively, melt over a double boiler.

Remove the chilled cookie dough balls from the refrigerator. Dip each truffle into the melted chocolate, ensuring it's fully coated. Use a fork or candy dipping tool to lift it out, allowing excess chocolate to drip off.

Place the coated truffles back onto the parchment-lined baking sheet. If desired, sprinkle with extra mini chocolate chips or a pinch of sea salt before the chocolate sets.

Refrigerate the truffles for another 15-30 minutes, or until the chocolate coating is completely set.