Preheat oven to 350° F. Spread flour evenly on a large rimmed pan. Place in preheated oven until lightly toasty, about 5 to 8 minutes. Remove from oven and let cool completely.

In a medium bowl, beat butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes. Mix in half & half and vanilla until combined. Reduce speed to low and then mix in flour and salt. With a spatula or wooden spoon, fold in chocolate chips.

Form dough into 1" balls - I like to use a small scoop for even portioning. Place cookie dough balls on a baking sheet lined with wax paper. Set baking sheet in the freezer to chill for 30 minutes.

Melt chocolate almond bark and chocolate chips in a double boiler on the stovetop or very carefully in the microwave (taking care to not let the chocolate scorch!). Drop a cookie dough ball into the melted chocolate and, using two forks, quickly turn the ball to completely cover it with chocolate. Lift the ball out with one of the forks, and tap the fork handle lightly on the side of the bowl to force excess chocolate down through the fork’s tines and back into the bowl. Slide the fork outward from the bowl, dragging the bottom of the tines along the rim of the bowl, letting excess chocolate drip down the inside of the bowl. Transfer to the wax paper, using a toothpick to aid in sliding it off the fork's tines. Repeat until all balls are dipped. If the chocolate becomes thick and difficult to work with, simply warm it up a bit more.

If desired, add a sprinkle of sea salt flakes or some festive sprinkles to the top of each truffle before the chocolate coating sets.

Chill truffles until set. Refrigerate in an airtight container for up to 1 week. Freeze in an airtight container for up to 3 months.