Spread the all-purpose flour evenly on a baking sheet and bake at 350°F (175°C) for 5 minutes, or microwave on high for 1 minute, to ensure the flour is safe for consumption. Let it cool completely.

In a large mixing bowl, cream the softened butter with the brown sugar and white sugar until the mixture is light and fluffy.

Add the milk and vanilla extract, beating until fully incorporated.

Gradually mix in the heat-treated flour and salt until a stiff dough forms.

Fold in the mini chocolate chips by hand using a spatula.

Scoop out tablespoon-sized portions of dough and roll them between your palms into egg shapes.

Place the shaped dough on the parchment-lined tray and freeze for 20 minutes to firm up.

Melt the candy melts or white chocolate with the coconut oil in 30-second increments, stirring until smooth.

Using a fork, dip each chilled dough egg into the melted coating, tap off the excess, and return to the parchment paper.

Refrigerate for an additional 10 minutes until the coating is set and firm.