Chocolate Chip Cookie Dough Truffles

Servings - 24*   Servings Size - 1 truffle   Points Plus per Serving -  5 Points+
Calories - 148.2,   Total Fat - 8g,   Carb. - 22g,   Protein - 1.3g,   Fiber - 0.8g

*Note the original recipe calls for a yield of 30 to 40 truffles.  I chose to use a small scoop to make my truffles, which made them a bit larger, and I got about 2 dozen truffles from the batter. 

1/2 cup unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 TBS. milk ( I used skim and was loose with my measuring) 
1/2 tsp. pure vanilla extract
1 1/4 cups all purpose flour
1/2 tsp. salt
1/2 cup mini semi-sweet chocolate chips
8 ounces of dark-chocolate candy coating ( I used Merckens)

1.  In a large bowl, beat the butter and the sugars together with an electric mixer on med speed until light and fluffy, 2 - 3 minutes.  Mix in milk and vanilla.  Stir in flour and salt and mix on low speed ( or by hand) until incorporated.  Stir in chocolate chips.  Cover and chill dough for 30 minutes or until firm enough to handle. 
2.  Form dough into 1-inch balls  ( I used a small scoop to make the balls ) and arrange them on baking sheets line with parchment paper.  ( I used waxed paper)  Place sheets in freezer for at least 15 minutes.  ( I didn't use the freezer, I kept the balls in the fridge overnight)  Meanwhile, melt the chocolate in a double boiler or microwave according to manufacturer's directions, being careful not to overheat it.  Coat truffles and store in refrigerator.  They will keep for up to 1 week.