8 tbsp unsalted butter, room temp
3/4 c light brown sugar, packed
2 1/4 c all-purpose flour
1 (14oz) can sweetened condensed milk
1 tsp vanilla extract
1/2 c mini choc chips ( I used regular sized ones)
1 1/2 lb semisweet or milk chocolate - coarsely chopped
mini chips for decorating or just drizzle with melted chocolate
Combine butter and sugar in mixing bowl and beat on med-high until light and fluffy - about 2 minutes. Beat in flour, sweet condensed milk and vanilla, mix until incorporated and smooth. Stir in chocolate chips. Cover with plastic and refrigerate until firm enough to roll into balls.
Shape your chilled cookie dough mixture into 1- 1 1/2" balls, place on a wax lined cookie sheet. Cover loosely and put in freezer to chill for about 2 hours.
When ready to dip your truffles, melt chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove excess. If the cookie dough balls become too soft return them to freezer and chill for 30 minutes. Transfer to wax-paper lined surface. Sprinkle with mini chips before the chocolate sets.
Store them in refrigerator.