Chocolate Chip Cookie Easter Truffles

Use a mixer to beat together the butter and the sugar. If you don't have a mixer an ordinary hand whisk will work the same. 

Add the vanilla extract and the heat treated flour. Mix together until the mixtures resembles breadcrumbs.

Add in the chocolate chips and slowly stir in the milk until it forms a dough. Use your hands to shape some egg shaped bite sized pieces and place these on the parchment paper. Once you've rolled them all, place them in the fridge for 20 minutes to help firm it. 

Make a bain marie using a saucepan filled with boiling water and a heatproof bowl over the top (don't let the bottom of the bowl touch the boiling water, as this will cause the contents to burn). Melt the Candy melts you want to use. 

Remove the cookie bites from the fridge and using a cocktail stick, dip the bite into the melted candy melts to ensure a smooth all-over colour. (If you struggle to do this, just dip one side in, or just the top! There are no rules). Place these to dry on a plate or a cooling rack. 

To get the drip finish, use the back of a spoon and drizzle alternate candy melt colours across the set cookie bites. This will give a messy paint drip effect. Leave these to dry and serve!