In a large mixing bowl, cream together the unsalted butter, granulated white sugar, and brown sugar using an electric mixer. Beat until the mixture is light and fluffy, about 2-3 minutes.
Mix in the salt, vanilla extract, and 2 tablespoons of milk. If your dough seems too dry, add an additional tablespoon of milk.
Gradually add the all-purpose flour and cocoa powder to the wet mixture. Mix on low speed until well combined. Be careful not to over-mix.
Using a spatula, gently fold in the miniature chocolate chips until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, scoop out portions of the dough and roll them into balls. Place the rolled truffles on a baking sheet lined with parchment paper.
Refrigerate the truffle balls for at least 30 minutes, or until firm.
While the truffles are chilling, melt the chocolate in a double boiler or microwave, stirring until smooth and glossy.
Once the truffles are firm, dip each one into the melted chocolate, ensuring they are fully coated. Use a fork to lift them out, allowing any excess chocolate to drip off.
Before the chocolate coating sets, sprinkle with additional chocolate chips or colorful sprinkles for an extra touch of fun.
Allow the truffles to sit on the parchment-lined baking sheet until the chocolate has completely hardened, about 30 minutes.
