Beat the butter and both sugars in a bowl until fluffy.
2 sticks Butter, ¾ cup White Sugar, ¾ cup Light Brown Sugar
Add the vanilla and mix in.
1 teaspoon Vanilla
Add the flour and salt and stir in until a dough forms.
2 cups All-purpose Flour, 1 teaspoon Salt
Add the milk, a little at a time, mixing in between additions, until the cookie dough is as soft as you would like it. For a soft, gooey cookie dough, add all of the milk, for something firmer, add less.
⅓ cup Milk
Add the chocolate chips and mix them in until evenly dispersed.
⅔ cup Mini Chocolate Chips
Take a heaped teaspoon of cookie dough and roll it in your hands to form a ball. Repeat until you have used up all the dough.
Place the cookie dough balls in the fridge while you melt the chocolate.
For the best results, I strongly recommend tempering the chocolate, otherwise, it won't set as well and won't be crisp and shiny. Read my guide about how to easily temper chocolate, with or without a thermometer. If you don't want to temper, just melt the chocolate in 30-second increments in the microwave.
200 g Chocolate
Dip the cookie dough balls in the chocolate and coat completely, use a fork to lift them out and let any excess chocolate drip off before transferring to a lined baking sheet to set. Alternatively, you can use a chocolate mold (see post above).
Let the chocolate set completely before serving. You can put them in the fridge to speed this up.
Notes
You will have the best results if you temper the chocolate, a lot of people are intimidated by tempering chocolate because they think it is complicated or they need special equipment, but my post will tell you how to easily temper chocolate with or without a thermometer - you can even do it in the microwave!