In a large mixing bowl, combine 2 1/2 cups of all-purpose flour and 1 teaspoon of salt. Set aside.
In another bowl, cream together 1 cup of room temperature butter or margarine, 3/4 cup of granulated sugar, and 3/4 cup of packed brown sugar using an electric mixer until the mixture is light and fluffy.
Mix in 1 teaspoon of vanilla extract and 1/3 cup of milk or cream until fully combined. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in 1 cup of mini semi-sweet chocolate chips.
Cover the dough with plastic wrap and refrigerate for about 30 minutes to an hour.
Once the dough is chilled, use a cookie scoop or your hands to form small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper, and return the sheet to the fridge for another 30 minutes.
While the truffles are chilling, melt 14 oz of dark chocolate candy coating using a double boiler or in a microwave-safe bowl.
Once the truffles are firm, dip each one into the melted chocolate using a fork. Allow any excess chocolate to drip off before placing them back onto the parchment-lined sheet.
Once all the truffles are coated, refrigerate them for about 15-20 minutes, or until the chocolate is set.
