Preheat the oven to 350°F. Line a sheet tray with parchment paper. Add the flour in a single layer and bake for 5 minutes. Take out of the oven and allow to come to room temperature.

With a hand mixer, cream the butter and brown sugar.

Add the vanilla and salt and mix to combine.

Add in the flour and mix until you get a crumbly texture.

Add the milk and mix. Add in ¾ cup of the chocolate chips and fold in with a spoon or spatula.

Take a tablespoonful of the cookie dough and roll into balls, placing them on a tray covered in wax or parchment paper. Place in the freezer for 2 hours or overnight.

Melt the remaining chocolate chips in a microwave safe container. Microwave in batches of 20 seconds and stir with a spoon until melted.

Take out the dough balls and place them one at a time into the melted chocolate. Get them coated in the chocolate and using a fork, take it out, tapping the excess chocolate off on the side of the bowl. Place on the wax or parchment paper. Continue until all the dough balls are coated.

Place any remaining chocolate into a piping bag or plastic bag with the tip cut off and drizzle the tops of the truffles with more chocolate.

Place back in the freezer for 15 minutes until the chocolate hardens. Transfer truffles into an airtight container and store in the refrigerator until ready to serve.