Ingredients:

  • 1 1/4 cups (150g) all-purpose flour
  • 1/4 teaspoon baking soda (optional)
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Spread flour evenly on a microwave-safe plate or baking sheet. Microwave for 1-2 minutes, stirring every 30 seconds, until it reaches 165°F (74°C). Let cool completely. Sift or whisk with baking soda (optional).
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the vanilla extract and salt. Gradually add the milk, mixing until well combined.
  4. Gradually add the cooled, heat-treated flour to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Fold in the chocolate chips until evenly distributed.
  6. For edible cookie dough: Enjoy immediately or chill for later. For baking: Preheat oven to 375°F (190°C). Drop spoonfuls of dough onto a parchment-lined baking sheet. Bake for 10-12 minutes, or until edges are golden brown and the centers are slightly soft. Let cool.