In a small saucepan, melt the butter, brown sugar, sugar and salt over low heat. When everything is combined, remove from the heat, and stir in the milk, then the vanilla. Next, stir in the flour.
Cover and refrigerate the mixture for one hour. This allows the cookie dough to cool so the mini chips don't melt.
Once the dough has chilled, stir in the mini chocolate chips, then scoop the mixture into 8 balls. Place them in the freezer for 1 hour before coating them with chocolate glaze.
For the chocolate glaze:
Place the chocolate chips and shortening in a small glass bowl. Microwave in 30 second increments, stirring in between, until the chocolate is smooth and completely melted. Add the cookie dough balls individually to the chocolate. Roll the balls with a fork to coat.
Store on parchment paper in a sealed container in the refrigerator until immediately prior to serving.
Notes
To assure the flour is safe to consume, it should be toasted prior to mixing into the dough. Toast the flour on a sheet pan in a 350-degree oven for 10 minutes prior to use.