Pour flour until a microwave safe bowl and microwave on high for two minutes, stopping every 15 seconds to stir. *See notes below

Remove bowl from microwave, add salt and stir well. Set aside.

In a mixing bowl, combine butter, sugar, brown sugar and vanilla until light and fluffy.

Set aside one teaspoon of heavy cream for later. Pour the rest of the heavy cream into the butter and sugar mixture and mix until smooth and creamy

Add flour mixture and mix until ingredients are well blended.

Remove bowl from mixer and fold chocolate chips into the cookie dough.

Chill dough in refrigerator for two hours.

Roll dough into small balls, about two inches, and place on cookie sheet lined with parchment paper.

Melt chocolate almond bark in a microwave safe bowl, stopping at 10-15 second intervals to stir.

Once chocolate begins to melt, add the teaspoon of heavy cream.

Place back in microwave and melt in 10-15 second intervals, stirring in between.

Once chocolate is completely melted, remove from microwave and stir once more.

Dip cookie dough balls into the chocolate and place back on the parchment paper.

Once all cookie dough balls are covered, place cookie sheet back in refrigerator and allow chocolate to set for about an hour.

Place cookie dough balls in an airtight container and keep refrigerated for up to 7 days.

Enjoy!