Ingredients:

  • 1 cup All-Purpose Flour (must be heat-treated)
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup Unsalted Butter, softened (1 stick)
  • 1/2 cup Light Brown Sugar, packed
  • 1/4 cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 2 Tbsp Milk (Whole or 2%)
  • 3/4 cup Chocolate Chips (Semisweet or dark)

Instructions:

  1. Safety First – Heat Treat the Flour: Preheat oven to 300°F (150°C). Spread the measured flour thinly on a baking sheet. Bake for 5–7 minutes, stirring halfway through, until the internal temperature reaches 165°F (74°C). Alternatively, microwave in 30-second bursts. Transfer the flour to a separate bowl and cool completely before proceeding.
  2. Cream the Fats and Sugars: In a large mixing bowl, beat the softened butter until light and creamy (about 1 minute). Add both the brown and granulated sugars. Beat on medium speed for 2–3 minutes until the mixture is visibly lighter in color and fluffy—this is crucial for texture.
  3. Add Wet Ingredients: Add the vanilla extract and milk. Beat on low speed just until combined. Scrape down the sides of the bowl.
  4. Combine Dry Ingredients: Ensure the cooled, heat-treated flour is lump-free. Whisk the salt into the cooled flour. Add the flour and salt mixture to the wet ingredients and mix on the lowest speed just until combined. Stop immediately once no flour streaks remain. Do not overmix.
  5. The Grand Finale: Using a rubber spatula, fold the chocolate chips gently into the dough until evenly distributed.
  6. Serve or Store: If the dough feels too soft, wrap it tightly and chill in the refrigerator for 30 minutes. Spoon it out and enjoy! Store any leftovers in an airtight container in the fridge for up to a week.