1) Cream butter and brown sugar together in a stand mixer or with a hand mixer until it’s light and fluffy. Then add in extract and flour in 1/3 cup batches. Finally stir in sprinkles.
2) Line a baking sheet with parchment paper and make heaping teaspoon-sized truffles with the cookie dough. Roll the dough into balls and place them on the cookie sheet. Freeze the balls for 15-20 minutes.
3) Meanwhile, gently heat chocolate and butter over a double boiler until it’s just melted. Ideally, you would heat it to about 120 degrees F and then remove it from the heat.
4) When chocolate is silky smooth and melted, roll each cookie dough ball in chocolate and return it to the lined baking sheet. Sprinkle each truffle with coarse salt and let the chocolate set. I like to keep these in the fridge, but they would be okay at room temperature for a few hours also.