Beat the butter and brown sugar with an electric mixer until light and fluffy. Beat in the vanilla extract. Add 2 cups of flour alternately with sweetened condensed milk and stir until smooth.

At this point, taste the dough. Add the remaining flour only if the dough is too loose.

Fold in the chocolate chips and toffee bits; mixing just enough to evenly combine.

With a cookie scoop or a tablespoon, scoop out small mounds of dough and place them on a foil or parchment lined cookie sheet. Put the sheet in the refrigerator and chill until the dough is firm enough to shape into balls. This should only take about 40 minutes.

Shape the cold dough into smooth balls and put them in the freezer until ready to dip.

Chop the chocolate and melt it in a double boiler. For thinner chocolate, add about a tablespoon of coconut oil. Alternately, you may melt it in the microwave using your favorite method.

Keep the melted chocolate just slightly warm and the cookie dough balls very cold so that the balls don't fall apart in the chocolate.

Dip the dough balls in the chocolate coating, allowing any excess to drip off. Set them on a foil lined baking sheet and refrigerate until chocolate is firm.