Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.
Shape the chilled cookie dough mixture into 1-1 1/2 inch balls. Place on a baking sheet lined with waxed paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.
When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. One all the truffles have been dipped, store them in the refrigerator until ready to serve.
Hi I'm Natalie, 22 year old girl from Paris France, I speak both french and english and also learning a little German on the side. I love to bake and cook things. Also I am currently taking classes at Unviserity and majoring in the Culinary field since it's what I love to do. I would feel totally loved if you followed my Tumblr and I hope you like my recipes I post (mostly from websites since I do most of those) and that if you make them I would love some feedback on how it came out.