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Cream the butter and brown sugar together. Refrigerate the balls until they're firm. Allow chocolate to cool.
To cream butter and sugar, first let the butter sit out of the fridge for about an hour until it has reached room temperature. You want it to be soft, but not completely melted.  Cut the butter into cubes and place it in a large bowl, using a wooden spoon to beat it until you've made a soft, even mixture and there are no chunks left.  You can also use a mixer if you have one. Pour the brown sugar into the bowl and use the tines of a fork to press the sugar into the butter. Use the wooden spoon to mix the ingredients together until the mixture rises and is a light yellow color. Just place the cookie dough bites on a plate and stick them in the refrigerator for at least 30 minutes.  You can also put them in the freezer for 10 minutes if you have a time constraint or you feel impatient. You can place the balls in the refrigerator or freezer to cool the chocolate coating.