Prepare a baking tray with a silicone baking mat.
In a large mixing bowl, combine brown sugar and butter.
Microwave to Melt butter and then stir to combine.
Next, mix in milk, vanilla, salt.
Make sure to scrape all areas of the bowl and the bottom to really mix this up.
Now, add in your choices of gluten-free flour or any flour if you are not gluten free.
Again, stir to combine, using a rubber scraper to move ingredients from the bottom of the bowl and the side of the bowl.
Fold in chips (I suggest mini chips, they are easier to fold and bind easier to ingredients. (in this instance I show regular morsels, but I have used mini.
Once it is a tight mixture, use a scooper (I use my ice cream scooper) to make nice 2" mounds.
Press lightly and then make sure it is circular in nature (I just round the edges with my hands.
Cover with Press N' Seal so no odors transfer.
Refrigerate for at least 1/2 hour up to 2 hours. (sometimes I get distracted, lol)
Remove from the refrigerator.
In a microwave-safe dish, melt dipping chocolate, and stir to make sure of no lumps.
Dip each cookie in as much or as little chocolate as you like (therefore 4 oz may be enough but 6 oz if you prefer to coat the whole cookie)
Replace each cookie to tray once dipped and again refrigerate to set.
About 20 minutes.
Serve or keep refrigerated for up to 1 week though I don't think they will last that long.
