In a medium bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.

Mix in the milk and vanilla extract until combined.

Add the heat-treated flour and salt, and stir until a soft dough forms.

Fold in the mini chocolate chips evenly.

Chill the dough for 20 to 30 minutes, until firm enough to shape.

Scoop or portion the dough into small oval shapes and gently mold each one into a football shape.

Place the shaped dough on a parchment-lined baking sheet and freeze for 15 to 20 minutes, until very firm.

Melt the chocolate wafers according to package directions.

Using a fork or dipping tool, dip each chilled cookie dough football into the melted chocolate, letting the excess drip off.

Return the coated footballs to the parchment-lined sheet and let them set at room temperature or in the refrigerator until the coating is firm.

Use white decorating icing or melted white chocolate to pipe football laces on top.

Serve chilled or at room temperature.