Spread 1 cup flour on a baking sheet and bake at 300°F for 5 to 7 minutes, stirring once, until it reaches 165°F on an instant read thermometer; cool completely before using.

Cream 1/2 cup softened butter with 1/2 cup packed brown sugar until fluffy.

Beat in 1 teaspoon vanilla and 2 tablespoons milk.

Mix in the cooled heat-treated flour and 1/4 teaspoon salt until a soft, scoopable dough forms.

Fold in 3/4 cup mini chocolate chips.

Scoop into 24 balls, about 1 tablespoon each, and roll smooth between your palms.

Freeze the balls on a parchment lined tray for 20 minutes, until firm enough to dip without losing shape.

Melt 12 ounces chocolate melting wafers until smooth and pourable.

Dip each ball fully in the melted chocolate using a fork, letting excess drip off, then set on parchment.

Let set at room temperature for 30 minutes, or refrigerate for 10 minutes, until the shell is hard and matte.

Nestle each truffle into its own mini cupcake liner.

Box the truffles in their liners inside a bakery box, one snug layer, for selling.