• Preheat oven to 350F.
• Spread flour on a rimmed lined baking sheet and bake for just 5-10 minutes. Please check post for other ways to heat treat your flour and about safety.
  
• In a deep bowl, add butter, vanilla extract and both sugars. Beat on medium until creamy and mixed well.
• Add salt and gradually add flour half cup at a time until you reach 1 cup then add by two tablespoons until the dough comes to a cookie dough consistency.
• Fold in the mini chocolate chips.
• Cover the bowl and pop in freezer for 10 minutes.
• Line a baking sheet with parchment paper.
• Scoop dough and roll into 1-inch balls.
• Refrigerate for 30 minutes.

Melt chocolate:

• In a microwave safe bowl, place chocolate , each separately, and microwave at 50% power for 30 seconds.
• Remove and stir. If not completely melted, return to microwave and repeat heating at 30 seconds intervals. Take care as scorching may occur.
• Using forks dip cookies in chocolate and tap off excess chocolate.
• Drizzle with ribbons of more chocolate if desired then return to the cookie sheet.
• Refrigerate for another 15 minutes or until chocolate hardens.
• Keep in an airtight container in fridge. These can be kept in freezer as well.
  
• Enjoy.