Toast all-purpose flour for 20 minutes, mixing a little during the baking process.

Once cooled, press flour through a sifter to get rid of clumps.

Cream together the margarine, brown sugar, and sugar until light and fluffy.

Slowly add the milk and vanilla into the mixture.

Add in the cooled and sifted flour and salt.

When the mixture is 90% mixed, add in the chocolate chips, until combined.

Set the dough in the fridge for 30 minutes.

Then take out and weigh each dough ball out to 25 grams and roll. Set on a Gefen Parchment lined baking sheet and set in the fridge.

Once firm, melt the chocolate and dip a cake pop stick into the chocolate and then stick into the middle of a ball. Repeat for the remaining balls.

Chop up some chocolate chips for the top of the cake pops.

Then take the balls on a stick and dip them into the chocolate, coating the whole ball, and sprinkle the top with the chopped chocolate chips. Stick in a shallow cup to dry.