Ingredients:

  • 1 cup (120 g) All-Purpose (Plain) Flour
  • ½ tsp (3 g) Fine Sea Salt
  • ½ cup / 1 stick (113 g) Unsalted Butter, softened to room temperature
  • ¼ cup (55 g) Light Brown Sugar, firmly packed
  • ¼ cup (50 g) Granulated (Caster) Sugar
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 2 Tbsp (30 ml) Whole Milk (or a preferred non-dairy alternative)
  • ½ cup (85 g) Mini Chocolate Chips (or chopped dark chocolate)

Instructions:

  1. Treat the Flour: Place the All-Purpose Flour in a microwave-safe bowl or spread it thinly on a parchment-lined baking tray.
  2. Heat (Choose Method): Use the Microwave Method (high power for 45-second intervals, stirring) or the Oven Method (Bake at 150°C/300°F for 5–7 minutes, stirring) until the flour reaches an internal temperature of 75°C (165°F).
  3. Cool Completely: Transfer the treated flour to a clean, shallow plate and allow it to cool fully to room temperature. Do not proceed until the flour is cool.
  4. Cream Butter and Sugar: In a medium bowl, use a mixer to beat the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and noticeably paler—about 2–3 minutes.
  5. Add Liquid and Flavour: Stop the mixer and scrape down the sides. Beat in the vanilla extract and whole milk until just combined.
  6. Incorporate Flour and Salt: Whisk the cooled, treated flour with the salt in a separate small bowl. Slowly add this dry mixture to the creamed mixture on low speed, mixing only until just incorporated. Over-mixing will toughen the dough.
  7. Fold in Chips: Use a rubber spatula to gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
  8. Chill: Transfer the dough to an airtight container. Refrigerate for at least 30 minutes. Chilling improves the texture and firms up the butter.
  9. Serve: Scoop and serve straight from the fridge or allow it to sit at room temperature for 10 minutes for a slightly softer consistency.