Line a baking pan with waxed paper and set aside.

Heat treat your flour. Just place the flour in a shallow bowl and microwave for 1 minute, stirring once or twice during the cook time. Set aside.

In a medium bowl, beat your butter, brown sugar and vanilla at medium speed until combined. Beat in the flour just until combined, do not over mix. Stir in chocolate chips and shape into 1-inch balls, placing them on your pan. Cover the balls and freeze for about 30 minutes.

Heat chopped chocolate, candy coating and shortening over low heat in a saucepan. Stir chocolate until melted and smooth. Remove from heat.

Line a baking sheet with waxed paper. Using a fork, dip the balls into the chocolate and allow excess to drip back into your pan. Place the chocolate coated balls on the lined baking sheet and let stand or chill about 30 minutes or until set. Now, drizzle with remaining chocolate to make the tops of the truffles pretty.