1) In a large bowl, cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 2.5cm balls*. Place on waxed paper and chill 2 hours.
2) Melt chocolate in a double boiler.
3) Using two forks, dip dough balls into chocolate to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.
Serve and enjoy.
*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.