Yield: 2 dozen
1 12 oz. bag semi-sweet chocolate chips, or dark chocolate
1 C all-purpose flour
1 C mini chocolate chips
2/3 C brown sugar
1/2 C (1 stick) unsalted butter
1/4 C whole milk
1 tsp vanilla extract
1/4 tsp salt
In a large bowl or mixer, cream butter and brown sugar until smooth.
Beat in flour, milk, mini chocolate chips, vanilla extract, and salt. Mix until incorporated.
Using a spoon or melon baller, scoop out cookie dough balls. Roll in your hands to smooth.
Place on a parchment paper-lined baking sheet.
Freeze dough balls for 15 minutes, or until firm.
Place remaining chocolate chips in a microwaveable bowl. Heat in 20-second intervals, stirring in between, until chocolate is melted.
Spear each ball with a toothpick. Dip in melted chocolate, leaving the very top of dough uncovered.
Return to baking sheet. Repeat with remaining dough.
Once dipped, return baking sheet to freezer for 15-20 minutes, to set.
Serve, or keep refrigerated until ready to serve.