Prepare the Cookie Dough:

• In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
• Add the milk and vanilla extract, mixing until combined.
• Stir in the heat-treated flour and salt until just incorporated.
• Fold in the mini chocolate chips.
• Scoop small portions of dough (about 1 tablespoon each) and roll into balls. Place on a lined baking sheet and freeze for 30 minutes.

Prepare the Brownies:

• Bake the brownies according to the package instructions in a 9×13-inch pan.
• Allow the brownies to cool completely before handling.

Assemble the Brownie Bombs:

• Once cooled, cut the brownies into large squares.
• Flatten each square slightly and wrap it around a frozen cookie dough ball, forming a round shape.
• Repeat with remaining dough balls and brownies. Freeze for 15-20 minutes to firm up.

Coat with Chocolate:

• Melt the chocolate and coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
• Using a fork or dipping tool, coat each brownie bomb in the melted chocolate. Let excess chocolate drip off before placing it back onto the lined baking sheet.
• Allow the chocolate to set at room temperature or refrigerate for faster setting.

Serve & Enjoy:

• Once the chocolate has hardened, serve immediately or store in an airtight container in the refrigerator for up to 5 days.