Line a cookie sheet with parchment paper.
Using a large mixing bowl, combine the flour, baking soda, salt, sugar, brown sugar, butter and vanilla and mix until combined.
If the dough is crumbly, mix in the water.
Mix in the chocolate chips.
Using a tablespoon, spoon some dough onto the palm of your hands.
Roll into a ball.
Place onto the cookie sheet.
Repeat steps until all of the dough has been rolled into tablespoon sized balls .
Place into the fridge or freezer for 1 hour.
Using a microwave safe bowl, melt the Ghirardelli melting chocolate in intervals of 30 seconds until melted.
Once melted, using a fork, dip a cookie dough ball into the chocolate and carefully tap the side of the bowl to get rid of excess chocolate.
Place back onto the cookie sheet.
Once all of the truffles have been dipped in the chocolate, scoop remaining melted chocolate into the piping bag.
Cut the tip off the piping bag and drizzle over the truffles.
Sprinkle mini chocolate chips on top.
Allow the chocolate to harden before enjoying them.