For cookie dough:
- ½ cup (1 stick) unsalted butter, room temperature
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 tablespoons milk or cream
- ½ teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup mini semisweet chocolate chips
For chocolate coating:
- 8 ounces dark chocolate candy coating
- In a large bowl, beat the butter and sugars with an electric mixer on medium speed until light and fluffy, two to three minutes. Mix in the milk and vanilla. Stir in the flour and salt and mix on low speed (or by hand) until incorporated. Stir in the chocolate chips. Cover and chill dough for 30 minutes or until firm enough to handle.
- Form the dough into one-inch balls and arrange them on baking sheets lined with parchment paper. Place the sheets in the freezer for at least 15 minutes. Meanwhile, melt the chocolate candy coating in a double boiler or microwave, according to package directions, being careful not to overheat it. Using a fork or dipping tool, dip the truffles one at a time in the candy coating to cover. Tap the fork on the edge of the bowl to shake off the excess coating, and return the truffles to the baking sheets to set. If you have any leftover coating, transfer it to a piping bag or squeeze bottle fitted with a small round tip and pipe decorative lines over top of truffles — or simply drizzle coating with a fork for an abstract finish.