Heat-treat the flour

Spread your flour on a baking sheet and bake it briefly, or microwave it in short bursts. This step matters—don’t skip it. Let it cool completely before using, or you’ll melt the butter and cry a little.

Make the cookie dough base

In a bowl, mix the softened butter, brown sugar, and granulated sugar until smooth. Add milk, vanilla, and salt, then stir in the cooled flour. The dough should feel soft but not sticky.

Add the chocolate chips

Fold in the mini chocolate chips gently. Try not to overmix. Also try not to eat half the dough at this stage. I said try.

Prep the Nutella centers

Scoop small dollops of Nutella onto a lined tray and chill them until firm. This makes stuffing the truffles way easier and far less messy.

Assemble the truffles

Scoop some cookie dough, flatten it slightly, place a Nutella scoop in the center, and roll it into a ball. Seal it completely. No Nutella leaks allowed.

Chill again

Place the rolled balls in the fridge or freezer until firm. This step helps them hold their shape during dipping.

Dip in chocolate

Melt your chocolate, then dip each truffle until fully coated. Let the excess drip off and place them back on parchment.

Set and enjoy

Let the chocolate harden at room temp or chill them again. Congratulations—you just made dangerously good truffles.