Using a stand or hand mixer cream together the softened butter, brown sugar and vanilla until fluffy.
Add the all-purpose flour 1/4 cup at a time mixing just until combined.
Mix-in the mini chocolate chips by hand.
Line a cookie sheet with wax paper. Roll the cookie dough into 1-inch balls and place on the cookie sheet. Place into the freezer for 30 minutes or until firm.
Chocolate Coating: In a microwave safe bowl melt together the milk chocolate chips, semi-sweet chocolate chips and vegetable shortening. Melt in 20 second increments stopping to stir each time. Repeat until completely smooth.
Dip the truffles into the chocolate using 2 forks letting the excess drip off. Place back onto the wax paper lined cookie sheet.
Drizzle the tops with the remaining chocolate. Chill until set.
Notes
Please note: Concerns about consuming raw flour have increased in recent years. This is not an issue in baked goods, however in recipes like these truffles where the flour isn't baked after being combined with the remaining ingredients, it's necessary to bake and cool the raw flour first. To do so:
Spread the amount of all purpose flour called for in the recipe on a large baking sheet.