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PREPARATION:Cream butter until light; beat in salt and vanilla. Gradually add brown sugar, beating well. Blend in flour, milk, and chopped chocolate. Shape dough into 1-inch balls; made a depression in center of each with thumb. Place cookies on ungreased cookie sheets and bake at 375° for 10 to 12 minutes. Roll warm cookies in confectioners' sugar. Cool cookies and fill with the chocolate filling. For filling: Melt 3/4 cup chocolate chips and shortening in a saucepan over hot water. Cool slightly then blend in remaining filling ingredients. Makes about 3 dozen filled chocolate chip thumbprint cookies.
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