Salted Chocolate Chip Cookie Dough Truffles

This is by far one of the greatest things I have made recently. Everyone that had them said they were the greatest, the best, amazing, etc. And this is well deserved. This recipe was in my huge list of bookmarked items to do and I did it on a whim. It was one of my smartest decisions. They are easy peasy too. That scientific term should sell anyone to make these.

Chocolate Chip Cookie Dough Truffles
Adapted from Love and Olive Oil 

2 1/2 cups all purpose flour
1 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tbsp vanilla
1/3 cup cream
1 cup mini semi-sweet chocolate chips
 14 oz. milk chocolate candy coating 
Fleur de sel for sprinking

Beat butter and sugars and in large bowl until light and fluffy. Add cream and vanilla. Stir in flour, baking soda and salt until incorporated. Stir in chocolate chips. Cover and chill dough for minimum 1 hour. When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes. Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Immediately sprinkle with fleur de sel because the coating hardens quickly. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long). Makes 6 dozen.