This is for all of you who eat half of the cookie dough when you make chocolate chip cookies. This dough of course is egg-free. For the coating I used almond bark, which comes in vanilla or chocolate. If you like dark chocolate you can also use dark chocolate candy coating. It is available at craft stores or specialty food stores and they are little disks that they sometimes call melts. One batch makes around 35 one inch balls.
1 1/4 cup flour
1/2 teaspoon salt
1/2 cup softened butter
1/3 cup granulated sugar
1/3 cup brown sugar
1/2 teaspoon vanilla
1/4 cup milk
1/2 cup mini chocolate chips
Beat butter and sugars in medium size bowl until light and fluffy. Add milk and vanilla (you can use skim milk if that's what you have). Stir in flour, salt and mix on low until incorporated. Stir in mini chocolate chips.
Cover and chill dough in the fridge for about a half an hour. When dough is firm enough to handle (it may help to flour your hands), form dough into 1 inch balls and arrange on a baking sheet lined with waxed paper. Place in freezer for 10 to 15 minutes.
Melt chocolate per package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper lined baking sheet. Chill until set. Store, chilled in an airtight container.