Delicious edible cookie dough wrapped in chocolate.
Melt butter. Add in sugars. Stir to dissolve sugars. Stir in milk and vanilla extract. Add in flour and mix just until combined. Very slowly add in more milk if needed to bring the dough together. Make sure the mixture is room temperature or cooler before adding chocolate chips. Mix in mini chocolate chips.
Roll dough into about 1 inch balls. Place on parchment paper. Refrigerate for 30 minutes.
While the cookie dough balls are chilling prepare chocolate for dipping. Melt the candy coating or chocolate slowly. This is important. Candy coating that is melted too quickly and gets too hot will become stiff and then be cloudy or have spots when it hardens. I melt candy coating in the microwave at 30-second intervals stirring after each. Once it starts to melt continue stirring and it will continue to melt without re-heating. If you do need a touch more heat do 15 seconds more.
Dip balls in melted candy coating, using a dipping tool or fork. Tap fork on side of the bowl to remove excess chocolate. Use a wooden skewer to slide ball onto wax paper or parchment paper.
Makes about 24 cookie dough balls.