Place the 2 cups all-purpose flour in a microwave-safe bowl. Microwave in 30 second intervals and whisk after each interval until the flour reaches 160 degrees F. The whisking helps prevents clumping and sticking to the bowl. It took me 4 30-second intervals.

Set the flour aside to cool.

Line a large baking sheet or cookie sheet with parchment paper. Set aside.

In a large mixing bowl, add the butter, brown sugar, granulated sugar, and vanilla extract. Beat with a hand mixer on medium speed until smooth and creamy.

Add the heat-treated flour and salt, fold in until completely combined.

Fold in the mini chocolate chips until evenly distributed.

Use a 1 tablespoon cookie scoop, scoop equal bite-size balls of cookie dough. Roll between your palms to create a smooth ball and place onto the prepared baking sheet.

Once all the cookie dough balls are done, place in the refrigerator to chill for 20 minutes.

Place the milk chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring after every interval until melted.

Using a fork and a skewer, dip each chilled cookie dough ball into the milk chocolate. Tap off any excess chocolate and use the skewer to push off the fork back onto the parchment paper lined baking sheet.

Add the dark chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals and stir after each interval until the chips are completely melted.

Place the dark chocolate in a sandwich bag and cut a small hole into one of the corners.

Drizzle the top of the cookie dough truffles with the dark chocolate.

Place the truffles in the refrigerator for a few minutes to allow the chocolate to set up fully.