Optional toppings: Sea salt, sprinkles or chopped nuts
Line a baking sheet with wax paper. In a bowl, mix together butter, sugar and vanilla. Then slowly mix in flour and mix just until combined. I like to start with 1/2 cup and add more, until it reaches the “cookie dough” consistency. Then stir in desired amount of chocolate chips.
Roll dough into 1-inch balls and place on the pan. Freeze for about 15 to 30 minutes.
When the dough is firm, melt the semi-sweet chocolate chips in the microwave at 50% power. Then dip the cookie dough in the chocolate with a fork. Tap the fork on the edge of the bowl to remove any excess chocolate. Place back on wax paper and immediately top with sea salt, nuts or sprinkles if desired.
Place truffles back in the freezer until chocolate has hardened. Store in the refrigerator until ready to serve.
Tip: Add 1/2 to 1 Tablespoon of milk to the cookie dough mixture if it becomes too crumbly.
Storage: Store in an airtight container in the fridge for 5-7 days.
To freeze: Place in freezer bag or container and store for up to 1 month.