Place flour in a microwave safe bowl.  Heat for around 2 minutes; stirring with a whisk every 30 seconds to avoid clumping.

Stir the salt into the flour.

In a separate bowl; beat together the butter, sugar, vanilla and milk.

Slowly beat in the flour mixture until combined.

Stir in the mini chocolate chips.

Refrigerate for several minutes until dough is cool.

Using a cookie scoop; form dough into balls.

Place balls on a cookie sheet covered with parchment paper.

Freeze for around 10 minutes.

Place white chocolate chips in a microwave safe bowl; stir in canola oil.

Microwave for around 1 minute; stirring every 15 seconds until chocolate chips are melted.

Using a fork, dip the cookie dough balls into the melted chocolate until evenly coated.  

Gently shake off excess chocolate sauce and place on the parchment paper.

Immediately add sprinkles or desired topping before the chocolate dries.

Serve once the chocolate has cooled or store covered in the refrigerator for up to one week.