1. Start by heat treating the flour. Pour the flour onto a foil-lined baking sheet and bake at 350 degrees for 7 minutes. Then, set aside to cool before adding to the dough.

2. Line a baking sheet with wax paper. In a bowl mix the butter, brown sugar, and vanilla. Slowly stir in the flour, salt, and white sugar and mix until it reaches cookie dough consistency. Lastly, add the chocolate chips. Make sure the flour isn’t still too warm or else the chocolate chips will start to melt. Using your hand, knead the mixture together to form into a large cookie dough ball.

3. Place the cookie dough ball on parchment and press into flattened dough about 1/2″ inch thick or roll into cookie dough balls. Place the shapes or dough balls on parchment paper lined baking sheet the place in the freezer for 20 minutes. 

4. While the cookie dough is in the freezer, make the melted chocolate. Over a double boiler melt the 2 cups of dark chocolate. See notes above if you’re not familiar with these or how to make a double boiler. Once the chocolate has completely melted keep the flame on low as you begin to dip the cookie dough to completely coat in chocolate. Place the chocolate coated cookie dough on a baking rack that’s been sprayed with cookie spray.

5. Place the chocolate coated cookie dough back in the freezer, then enjoy!

If desired, you can decorate with sprinkles, melted white chocolate, or dyed melted white chocolate. For these, I melted white chocolate morsels in a double boiler, added a few drops of red dye, plus a little of the boiling water from the double boiler (carefully!!). I find melting white chocolate smooth can be temperamental. Adding a little of the boiling water and stirring a lot (like A LOT) is what helped me. Don’t add cold water, or milk…it will seize up and become clumpy! Using a fork, drizzle over the bites.