Cookie Dough Truffles

4 T butter, softened
6 T light brown sugar, packed
1 c plus 2 T flour
7 oz sweetened condensed milk
1/2 t vanilla
1/2 c mini semisweet chocolate chips
2 c semisweet chocolate chips, divided

To make cookie dough filling, cream butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Reduce speed to low and add in flour, sweetened condensed milk and vanilla, mix until combined. Increase speed to medium and beat until incorporated and smooth. Stir in chocolate chips by hand. Remove dough from bowl, cover with plastic wrap and refrigerate until firm, one hour minimum.
When set, scoop into small balls using a melon baller or similar instrument. Set cookie balls on cookie sheet lined with wax paper and set aside.

In microwaveable bowl, place chocolate chips and microwave on high at 30 second intervals, stirring after each, until beginning to melt. Add remaining 1/2 c chips and stir well until completely melted and smooth. Drop one truffle ball into melted chocolate and, using a fork, roll truffle until completely coated with chocolate. Remove truffle with fork, shake off excess chocolate and return to wax paper. Place in refrigerator until set, approximately 30 minutes. Store in airtight container. Yield 30 truffles.