Chocolate Chip Cookie Dough Truffles

Preheat oven to 350oF.
Spread flour on a baking sheet in a thin layer. Bake for 5 minutes. Cool completely before using.
In a large bowl, cream together butter, brown sugar, sugar, and salt. Beat until fluffy.
Add milk and vanilla. Mix well.
Blend in heat treated flour until mixture is uniform.
Using a spoon, stir in 1/2 cup milk chocolate chips.
Using a 1-inch scoop, scoop dough and roll into balls. Place balls on a baking sheet lined with parchment paper.
Freeze truffles for 1 hour.
Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, mixing until smooth.
Using two forks, dip half of your truffles completely in the melted white chocolate. Allow excess to run off and place them back on the parchment paper.
Repeat with the milk chocolate chips for the other half of the truffles.
If desired, drizzle the opposite colored chocolate with a spoon for decoration. If melted chocolate is too thick to drizzle, adding a small amount of coconut oil should help thin it a bit.
Chill until bark is hardened.

Storage:

To Store: Store your truffles in an airtight container in the fridge for 5-7 days.
To Freeze: Place truffles in a freezer bag or container and store for up to 2 months.

Tips:

Since these cookie dough truffles do not contain any leavening ingredients, it is not recommended to bake the dough into cookies.
You can add a bit more flour if the dough is too soft or sticky, or add more milk if the dough is too stiff.
To make this even faster, you can bake the flour ahead of time. Then when you are ready to make your truffles, just combine the ingredients.