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Beat cream cheese and butter in a large bowl with an electric mixer on medium speed until light and fluffy. Add Extracts and salt. Beat in sugars until smooth. Gently stir in whipped topping. Add vanilla wafer crumbs and chocolate chips; stir to combine. Cover and place in freezer 30 minutes.
Scoop cookie dough by the heaping tablespoonful and shape into balls. Place on wax paper-lined sheet pan. Return to freezer for at least 30 minutes or until ready to dip.
Melt chocolate in small microwave-safe bowl as directed on package. Using a fork, dip 1 ball of cookie dough at a time into the chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Return coated cookie dough balls to wax paper-lined pan.
Place pan in freezer 1 hour or until chocolate is set. Store cookie dough balls between layers of wax paper in airtight container in freezer until ready to serve. Store frozen up to 2 weeks.