In a large bowl, beat the butter, sugars, and vanilla in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour and salt until smooth. Stir in the chocolate chips.
Shape the chilled cookie dough mixture into 1 inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 15 minutes.
When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. You can also melt them in the microwave, heating in 30 second intervals stirring in between. If you need it thinner, add a bit of oil or butter. Dip each chilled truffle, one at a time using a fork, coating in chocolate and shaking gently or tapping against the bowl to remove the excess. Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets.
Once all the truffles have been dipped, store them in the refrigerator until ready to serve. I like to eat them closer to room temperature so that they are softer.
Notes
HOW TO HEAT TREAT FLOUR
Flour should be treated before eating raw. Here's how you do it. Microwave flour on high in a microwave safe bowl for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using.