white, dark, milk, or semi-sweet chocolate for decoratingapproximately 2 ounces for drizzling or 8 ounces for dipping
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium sized bowl, toss together the flour, salt, and both sugars. Add the butter and vanilla to the dry ingredients and stir with a spatula until completely combined. Mixture will be crumbly, but add your mini-chocolate chips and stir well until distributed evenly. You may need to use your hands. Refrigerate dough for 10 minutes.
When dough has been chilled, form dough into balls about 1 Tablespoon (1 ounce) or 1/2 Tablespoon (1/2 ounce) in size (or desired size) and place on prepared baking sheet. Freeze or refrigerate dough balls depending on what you would like to do with them (see notes below).
While dough is chilling, break up chocolate into a microwave safe bowl and melt in 20 second increments, stopping to stir, until completely melted.
To drizzle chocolate, add to a decorating bottle or a zip top bag with the corner snipped off. To completely coat in chocolate, place dough ball in the center of the bowl and cover with chocolate using a fork. When dough ball is covered, lift out with fork and tap the stem of the fork lightly on the side of the bowl. Place covered dough ball on baking sheet. Add sprinkles, nuts, chopped candy, etc. while chocolate is still wet. Store bites in an airtight container in the fridge for up to 5 days.
*Flour should be heat-treated: place in a microwave safe bowl and microwave for 1 minute and 15 seconds on high, stirring after each 15 second interval.If you plan to dip your cookie dough balls in melted chocolate, freeze them for at least 30 minutes to insure they can handle the heat of the chocolate.If you are simply drizzling your cookie dough balls, you only need to refrigerate them for 10 minutes.Decorate with sprinkles, chopped nuts, chopped candy bars, chocolate chips, etc.Feel free to leave the cookie dough balls plain.