The best thing about making cookies is the dough. This eggless cookie dough is made extra indulgent dipped in chocolate and presented as a truffle. Refrigerate in an airtight container for up to a week.
Preheat oven to 350ºF. Spread the flour on a baking sheet in a thin layer. Bake for 5 minutes. Cool completely before using.
In a large bowl of an electric mixer, cream butter and sugars until light and fluffy (2 to 3 minutes).
Add milk and vanilla and mix.
Add flour and salt, mix on low until combined.
Stir in chocolate chips by hand.
Chill dough in the refrigerator for about 30 minutes until firm enough to roll or scoop. This will help them not be as sticky.
Scoop into 1-inch balls.
Place rolled balls on a wax paper-lined baking sheet and place in the freezer for at least 15 to 30 minutes.
Melt chocolate candy coating in the microwave at 30-second intervals until melted and smooth. Stir between each 30-second interval.
Remove truffles from the freezer.
Using 2 forks, dip the truffle in candy coating, tap the fork on the edge of the bowl, and let any excess fall off back into the bowl.
Place on parchment paper to dry.
If you want to put sprinkles on them, do it immediately after to sip so they'll stick to the wet chocolate.
If you choose to drizzle a different color of chocolate over the top, wait until the coating is dry and hard. Melt the additional chocolate as before in the microwave. Place in a heavy freezer-type zip-top bag and snip a small hole in the corner. Drizzle chocolate over truffles using a zig-zag motion. Allow drizzle to dry before transferring to an airtight container.
Notes
I used two bags of chocolate candy melts and dipped most of the truffles in them. I used one bag of white chocolate candy melts and drizzled over the top. You can use any color combination you want. These Wilton candy melts come in a lot of different colors.