Measure the flour into a microwave safe bowl. Heat-treat by microwaving for 45 seconds or until the flour reaches 160°F. Set aside.
1 cup (152g) all-purpose flour, heat-treated
In the bowl of a stand mixer or with an electric mixer, mix the melted butter, brown sugar and granulated sugar until well combined.
1/2 cup (111g) salted butter, melted, 2/3 cup (162g) brown sugar, 1/4 cup (58g) granulated sugar
Next, add in the vanilla extract, flour, cocoa powder, salt and cream cheese. Mix until completely combined.
2 tsp vanilla extract, 1/3 cup (40g) dutch processed cocoa powder, 1/4 tsp salt, 8 oz cream cheese, cut into 8 portions, 1 cup (152g) all-purpose flour, heat-treated
Line a medium sized bowl with plastic wrap and transfer the cheeseball mixture to the lined bowl. Refrigerate for at least 1 hour.
Use the plastic wrap to help shape the mixture into a ball.
Pour the mini chocolate chips into a bowl, place the cheeseball into the bowl and carefully roll the ball in the mini chocolate chips until completely covered. Once covered, shape into a football.
1 1/2 cups (300g) mini chocolate chips
Melt the white chocolate melts according to the package's directions and then pipe lines onto the football.
1/4 cup white chocolate melts
Store the cheeseball in the fridge until ready to serve. Serve with mini Nilla wafers, graham crackers, or cookies.