In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the milk and vanilla extract and mix until combined.

Slowly add the flour and sea salt while mixing on low speed. Fold in the miniature chocolate chips.

Scoop the dough into small 2-teaspoon balls and place them on a parchment-lined baking sheet. Freeze for 1 hour or until firm.

Preheat the oven to 325°F. Line an 8×8-inch baking pan with foil or parchment paper.

In a large bowl, stir together the melted butter, sugar, cocoa powder, and salt until thick and fully combined. Let the mixture cool slightly if needed.

Mix in the vanilla extract. Add the eggs one at a time, stirring well after each addition. Add the flour and stir until smooth.

Spread the brownie batter evenly into the prepared pan.

Bake for 20 minutes or until the brownies are set but still soft and fudgy. Allow the brownies to cool completely before assembling the Cookie Dough Brownie Bombs.

Cut the brownies into 1-inch squares. Flatten one brownie square in your hand and place a frozen cookie dough ball in the center.

Wrap the brownie around the cookie dough and gently roll into a ball shape. Repeat with the remaining brownie pieces and cookie dough balls.

Freeze the brownie bombs for 30 minutes.

Combine the chopped semisweet chocolate and coconut oil in a microwave-safe bowl.

Microwave for 1 minute, stir, then continue heating in 30-second intervals until fully melted and smooth.

Dip each brownie bomb into the melted chocolate until fully coated. Let the excess chocolate drip off before placing back onto the baking sheet.

Refrigerate for at least 10 minutes or until the chocolate coating is set.