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Cream together the butter and sugars.
Add the milk and vanilla. Combine thoroughly.
Mix in the flour and salt until combined.
Stir in the chocolate chips.
Use a teaspoon measuring spoon to scoop and roll the dough into balls. Roll all of the dough into balls, arrange on a cookie sheet.
Freeze the cookie dough balls for 10-15 minutes.
While the cookie dough is in the freezer, melt the chocolate chips and crisco until smooth. (Either in the microwave stirring every 30 seconds or with the Instant Pot using the double boiler hack. See post above for more info on that.)
Drop the frozen cookie dough balls one by one into the melted chocolate. Use a fork to cover the cookie dough bite with chocolate and then scoop out of the chocolate and arrange on a silicone or parchment paper lined cookie sheet.
Refrigerate until the chocolate is set.
Store in the fridge.
Keeps well in the fridge for up to 1 week or in the freezer for up to 3 months.