Prep the Nutella centers: Line a small baking sheet with parchment. Scoop small dollops of Nutella (about 1 teaspoon each) onto the sheet. Freeze until firm, about 30–45 minutes.

Heat-treat the flour: Spread flour on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, or microwave in 30-second bursts, stirring between, until it reaches 165°F (74°C). Let it cool completely. Don’t skip this step—it makes the flour safe to eat.

Make the cookie dough base: Beat softened butter with brown sugar and granulated sugar until creamy and light, 1–2 minutes.

Add flavor and moisture: Mix in vanilla and a pinch of salt. Stir in 1–2 tablespoons of milk as needed to help the dough come together smoothly.

Add the flour: Gradually mix in the cooled heat-treated flour until the dough is soft but not sticky. Fold in mini chocolate chips if using.

Shape the dough: Scoop about 1 tablespoon of dough, flatten it slightly in your palm, and place a frozen Nutella dollop in the center. Wrap the dough around it and roll into a smooth ball. Repeat with the remaining dough and Nutella.

Chill: Place the formed truffles on a parchment-lined tray and refrigerate for 20–30 minutes so they firm up before dipping.

Melt the coating: Gently melt the chocolate with a small amount of coconut oil (about 1 teaspoon per cup of chocolate) in the microwave in 20–30 second intervals, stirring until smooth.

Dip and set: Using a fork or dipping tool, coat each truffle in chocolate. Tap off excess and place back on the tray. Immediately top with flaky sea salt or sprinkles if you like.

Final chill: Refrigerate 15–20 minutes until the chocolate sets. Enjoy chilled or at cool room temperature.