Portion and freeze the Nutella centers: Line a baking sheet with parchment. Scoop Nutella into 24 small mounds (about 1 teaspoon each). Freeze until firm, 30–45 minutes. If it spreads, freeze the whole jar for 10 minutes first to thicken.

Heat-treat the flour: Spread the flour on a baking sheet. Bake at 300°F (150°C) for 8–10 minutes, stirring once, or microwave in 30-second bursts, stirring between, until it reaches 165°F. Let cool completely. This step makes the flour safe to eat.

Make the cookie dough: In a mixing bowl, beat softened butter with brown and granulated sugar until creamy, about 1–2 minutes. Mix in vanilla and salt. Add cooled, heat-treated flour and blend. Stir in milk to reach a soft, scoopable dough. Fold in mini chocolate chips, if using.

Pre-chill the dough: Refrigerate the dough for 15–20 minutes. Slightly chilled dough is easier to shape and won’t squish when you add the Nutella center.

Shape the truffles: Scoop about 1 tablespoon of dough. Flatten it in your palm, place a frozen Nutella mound in the center, and wrap the dough around it. Roll gently into a smooth ball. Return formed truffles to the lined sheet. Repeat with remaining dough and Nutella.

Chill again: Refrigerate the rolled truffles for 20–30 minutes (or freeze 10–15 minutes). This helps them hold their shape during dipping.

Melt the coating chocolate: In a microwave-safe bowl, melt chocolate with coconut oil in 20–30 second bursts, stirring between each, until smooth. Or use a double boiler over low heat. Don’t overheat—warm and fluid is perfect.

Dip the truffles: Using a fork, dip each chilled truffle in the melted chocolate, letting excess drip off. Place on the parchment-lined sheet. While still wet, sprinkle with flaky salt or a few mini chips, if desired.

Set and serve: Let the coating set at room temperature for 30–40 minutes, or refrigerate for 10–15 minutes to speed things up. Enjoy once the shell is firm.