Make the Cookie Dough: In a stand mixer, cream together the butter and both sugars until light and fluffy. Add the milk and vanilla extract, mixing until combined. Gradually beat in the flour and a pinch of salt until a soft dough forms. Stir in 1 cup of mini chocolate chips.

Form Dough Balls: Line a baking sheet with foil. Using a tablespoon-sized scoop, drop rounded balls of cookie dough onto the sheet. Freeze the dough balls for about an hour to set.

Prepare Brownies: Cut the baked and cooled brownies into 1-inch squares. Gently flatten each square with your palm. The fudgy texture makes them easy to shape.

Assemble Bombs: Place a cookie dough ball in the center of each flattened brownie piece. Gently wrap the brownie around the dough, pinching any cracks to seal. Roll lightly to smooth the edges if needed. Place the wrapped bombs back on the baking sheet and freeze for another 30 minutes.

Coat in Chocolate: Melt the chocolate bark according to package instructions. Using a fork, dip each brownie bomb into the melted chocolate, coating it completely. Allow the excess to drip off and place them back on the foil-lined sheet.

Garnish and Store: While the chocolate is still wet, sprinkle the tops with the remaining mini chocolate chips. Let them set in the fridge or freezer, and store in an airtight container.