Ingredients:

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

Instructions:

  1. Spread flour in a thin, even layer on the baking sheet. Bake at 350°F (175°C) for 5-10 minutes, or until the internal temperature reaches 165°F (74°C), stirring halfway through. Alternatively, microwave in 30-second intervals, stirring between each, until the internal temperature reaches 165°F (74°C). Let cool completely.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the milk and vanilla extract until well combined.
  4. Gradually add the cooled, heat-treated flour and salt to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in the chocolate chips.
  6. For a firmer dough, chill in the refrigerator for at least 30 minutes before serving (optional).