Cream the butter and sugars in a large mixing bowl until lighter in color and fluffy.

Mix in the vanilla extract until evenly combined.

Stir in the flour and salt until the dough starts clumping together.

Gradually add milk, mixing until desired texture is reached—softer for gooey bites, firmer for truffles.

Fold in the mini chocolate chips until evenly distributed.

Scoop heaped teaspoons of dough and roll into small balls. Place on a parchment-lined tray and refrigerate.

Melt the chocolate gently using your preferred method.

Dip each chilled dough ball into the melted chocolate, letting excess drip off, then place back on a lined baking sheet.

Let the coating set at room temperature or refrigerate to speed up the process.