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In a large bowl, cream butter and sugar until light in color. Add pudding and combine well. Stir in vanilla and milk. Add in baking soda and flour, 1/2 cup at a time until combined. Stir in chocolate chips. Shape dough into one inch balls and place on silpat or wax paper-lined baking sheet. Refrigerate for 1-2 hours or until firm. Melt the dipping chocolate in a double boiler or in the microwave (2-3 minutes at 50% power, then stir until bowl is no longer warm. Continue at 30 second intervals until all the chocolate is melted). Dip the cookie dough balls in the chocolate allowing excess to drip off. Place on waxed paper or silpat and refrigerate until firm – about 15 minutes. If desired drizzle with white chocolate or remaining chocolate.
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