Step 1: Prepare the Cookie Dough

• In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
• Add the milk, salt, and vanilla extract, and mix until well combined.

Step 2: Incorporate the Dry Ingredients

• Gradually add the all-purpose flour to the mixture and stir until a dough forms.
• If you’re heat-treating the flour, bake it on a baking sheet at 350°F (175°C) for 5–7 minutes before adding it to the dough to ensure it’s safe to eat.
• Gently fold in the mini chocolate chips, ensuring they’re evenly distributed throughout the dough.

Step 3: Shape the Dough Balls

• Scoop out small portions of dough, about 1 tablespoon each.
• Roll the portions into smooth balls and place them on a parchment-lined baking sheet.
• Refrigerate the tray for at least 30 minutes to allow the balls to firm up.

Step 4: Melt the Chocolate Coating

• Combine the chocolate and shortening in a microwave-safe bowl.
• Melt the mixture in 30-second intervals, stirring after each interval until smooth and fully melted. Alternatively, use a double boiler to melt the chocolate over low heat, stirring frequently.

Step 5: Dip the Dough Balls

• Using a fork or dipping tool, coat each cookie dough ball in the melted chocolate.
• Tap off any excess chocolate before placing the coated balls back onto the parchment-lined baking sheet.

Step 6: Decorate and Set

• While the chocolate is still wet, sprinkle the tops of the balls with sprinkles or any desired toppings.
• Refrigerate the tray for about 20 minutes to let the chocolate coating harden completely.

Step 7: Serve and Enjoy

• Once the chocolate has set, transfer the cookie dough balls to an airtight container.
• Store them in the refrigerator for up to a week, or freeze them for longer storage.