1/2 cup unsalted butter, softened to room temp
3/4 cup light brown sugar
1 tsp vanilla extract
1 1/4 cup flour
1/2 tsp salt
4 Tbsp milk
1 cup semi-sweet chocolate chips (I used mini chocolate chips)
12 oz. dark melting chocolate (I used Ghiradelli melting wafers)
1. Using an electric or stand mixer, cream together the butter and sugar at medium speed. Next, add vanilla and beat until combined. Using a wooden spoon (or your fingers!), stir in the flour and salt until becomes dough-like. Add the milk and beat until light and fluffy. Gently stir in the chocolate chips.
2. Using a small cookie scoop or spoon, roll cookie dough into 2 inch balls and place onto wax paper. Place in freezer for at least 30 minutes to harden. Melt the dark chocolate in a small microwave safe bowl on 50% power for 30 seconds. Then, stir and repeat in 15 second intervals until chocolate is melted. Chocolate will retain it’s shape even when it’s melted, so you want to make sure to stir so you don’t overheat the chocolate.
3. Using a fork, dip each ball into the chocolate and cover completely. Make sure to let the excess drip off my tapping the fork on the side of the bowl. Place the chocolate covered ball back onto the wax paper. Place in the refrigerator for 30 minutes or so until chocolate has hardened. Store truffles in an airtight container in the refrigerator.