Preparation Steps

• Preheat the oven to 350°F. Spread the all-purpose flour in an even layer on a baking sheet and bake 4–5 minutes to heat-treat (this kills any bacteria). Let the flour cool completely before using.
• In a medium bowl, beat the softened butter with the packed brown sugar until pale and fluffy (about 2–3 minutes with a hand mixer, or 4–5 minutes by hand). Scrape down the sides as needed.
• Add the vanilla and milk to the butter-sugar mixture, mixing until combined and smooth. Stir in the powdered sugar and ground cinnamon and mix until you have a thick, slightly sandy paste.
• Fold the cooled, heat-treated flour and fine sea salt into the butter-sugar mixture with a spatula. Work gently until a soft, cookie-dough–like mass forms; avoid overmixing. Fold in the mini chocolate chips last.
• Cover the bowl and chill the dough in the refrigerator for 25–30 minutes to firm up (this makes shaping much easier).
• Using a tablespoon or a small cookie scoop, portion the dough into roughly 1-inch rounds and roll between your palms to form smooth bites. Arrange on a parchment-lined tray.
• If you want a chocolate coating: melt the semisweet chocolate in a heatproof bowl over barely simmering water or in 20–30 second bursts in the microwave, stirring until smooth. Dip each bite halfway or drizzle chocolate over them. Return to the tray and sprinkle a pinch of flaky sea salt on top of any dipped bites.
• Chill the formed bites in the refrigerator for 10–15 minutes to set the coating and firm the centers. Store in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.