Preheat your oven to 350°F (175°C). Spread the all-purpose flour on a parchment-lined baking sheet, ensuring no clumps. Bake for 5 minutes to eliminate bacteria. Let cool for about 20 minutes.

In a stand mixer, combine 1 cup of room-temperature unsalted butter, 1/2 cup granulated sugar, and 1/2 cup light brown sugar. Mix on medium speed for about 3 minutes until light and fluffy. Add 1 teaspoon of pure vanilla extract, 2 tablespoons of whole milk, and 1/4 teaspoon of salt. Mix until creamy.

Gradually add the cooled, heat-treated flour to the wet mixture on low speed, mixing just until combined. Avoid overmixing.

Gently fold in 1 cup of mini chocolate chips with a spatula until evenly distributed.

Enjoy your edible cookie dough immediately or store in an airtight container in the fridge for up to 2 weeks or freeze for up to 1 month.