Heat-treat the flour by microwaving it in 30-second intervals until it reaches 165°F, then sift to remove any clumps.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Mix in the salt, vanilla extract, and heavy cream until well combined.

Gradually stir in the heat-treated flour until a thick dough forms.

Fold in the mini chocolate chips by hand.

Roll the dough into 1-inch spheres and place them on a parchment-lined baking sheet.

Refrigerate the dough balls for 30 minutes to firm up.

Melt the dark chocolate wafers in a microwave-safe bowl in 30-second increments until completely smooth.

Using a fork or dipping tool, submerge each dough ball into the melted chocolate, tap off the excess, and return to the parchment paper.

Allow the truffles to chill in the refrigerator for an additional 15 minutes until the chocolate coating is set.