Instructions

• Preheat oven to 350°F. Spread the 1 cup plus 2 tablespoons flour in an even layer on a rimmed baking sheet and bake for 5 minutes. Remove from oven and let the flour cool completely on the pan.
• While the flour bakes, brown the butter: place the 1 stick (8 tablespoons) butter pieces in a light-colored saucepan over medium heat. Stir frequently as the butter melts, foams, then turns a light golden-brown and gives a nutty aroma. Remove from heat as soon as the brown flecks appear and the aroma is pronounced.
• Immediately scrape the browned butter into a heatproof bowl and refrigerate until it solidifies (firm and cool to the touch), about 30–60 minutes.
• When the flour is cooled and the browned butter is solid, remove the butter from the fridge and let it sit at room temperature just until it softens enough to mix (about 5–10 minutes). Do not let it fully melt.
• Add the ¾ cup brown sugar, ¼ cup heavy cream, ½ teaspoon vanilla extract, and ¼ teaspoon salt to the softened brown butter. Mix with a spatula or electric mixer until the mixture is smooth and well combined.
• Stir the cooled, baked flour into the butter mixture until incorporated and a dough forms. Fold in ½–¾ cup mini semi-sweet chocolate chips until evenly distributed.
• Using a tablespoon measure, scoop out level tablespoonfuls of dough and place them on a parchment-lined baking sheet, spacing them about 1 inch apart. Chill the scooped dough in the refrigerator until firm enough to handle, about 20–30 minutes.
• Remove chilled dough pieces and quickly roll each between your palms to form smooth balls. Return the rolled balls to the parchment-lined sheet and keep refrigerated while you prepare the coating.
• Melt the 12 ounces Ghirardelli Dark Melting Wafers according to the package directions (or microwave in short bursts, stirring between intervals, until smooth).
• Using a fork or dipping tool, dip each cookie dough ball into the melted wafers to fully coat, letting excess chocolate drip back into the bowl. Place coated truffles back on the parchment. If desired, sprinkle crushed Heath bars or sprinkles onto the chocolate while it is still wet so they adhere.
• Let the chocolate set at room temperature or refrigerate until the coating is firm. If you want a drizzle, reheat a small amount of the melted wafers or reserve some before dipping, and drizzle over the set coating.
• Store the finished truffles covered in the refrigerator.