Source: The Love Of Baking (Robin Hood)

Prep Time: 15 min + refrigeration
Bake Time: 13 min per sheet
Makes: 48 cookies
Freezes: Excellent

Ingredients:
1/4 cup Crisco shortening
1 cup semi-sweet chocolate chips
1/4 cup granulated sugar
2 eggs
2/3 cup Eagle Brand sweetened condensed milk
1 tsp. vanilla extract
1 1/2 cups Robin Hood all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 cups Chipits chocolate chips
3/4 cup icing sugar

Method:
In a glass bowl in microwave, melt shortening and semi-sweet chocolate chips on medium. Add in sugar and then eggs one at a time, stirring well after each addition. Let cool for 5 minutes.
Mix in milk and vanilla. Add next 4 ingredients; mix well to combine. Cover with plastic wrap and refrigerate for 1 1/2 hours up to 8 hours.
Preheat oven to 325F. Line 2 baking sheets with parchment paper.
Sift icing sugar in a shallow bowl. Between palms of hand, roll pieces of chilled dough to form 1 1/4" balls. Drop balls into icing sugar and toss lightly until well coated. Place on prepared baking sheets and flatten very slightly. Repeat with remaining dough and remaining icing sugar, spacing about 1 1/2" apart on baking sheets.
Bake each sheet in preheated oven for 11-13 minutes or until just beginning to feel firm when pressed in center. Let cool on baking sheet on wire racks for 5 minutes. Transfer cookies to wire racks to cool completely.