Ingredients:

  • 1 1/2 cups All-Purpose Flour (Plain Flour), must be heat-treated
  • 1/2 cup Unsalted Butter, softened to room temperature
  • 1 cup Light Brown Sugar, packed
  • 1/2 cup Granulated Sugar
  • 1/4 teaspoon Fine Sea Salt
  • 1 teaspoon Pure Vanilla Extract
  • 2 to 4 Tablespoons Milk (Whole or Semi-Skimmed)
  • 3/4 cup Semi-Sweet Chocolate Chips

Instructions:

  1. Spread the measured flour (1 1/2 cups or 180g) evenly onto a parchment-lined baking sheet, or place it in a large microwave-safe bowl.
  2. If using the oven: Bake the flour at 300°F (150°C) for 5 to 7 minutes, stirring halfway through. The flour should reach an internal temperature of 165°F (74°C).
  3. If using the microwave: Microwave the flour in 30-second intervals on high power, stirring vigorously between each interval, for a total of 1.5 to 2 minutes.
  4. Transfer the heat-treated flour to a separate bowl and allow it to cool fully before proceeding. Warm flour will melt the butter and ruin the texture.
  5. In your mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and noticeably paler in colour (about 2–3 minutes with a mixer). Scrape down the sides of the bowl.
  6. Beat in the vanilla extract and salt until just combined.
  7. Gradually add the cooled, heat-treated flour to the mixture, mixing on low speed until just combined. The mixture will look dry and crumbly at this stage.
  8. Slowly stream in the milk, one tablespoon at a time, beating on low speed until the mixture comes together and forms a cohesive, smooth dough. Stop adding milk the moment the dough sticks together without being greasy or wet. (You might only need 2-3 tablespoons).
  9. Use a rubber spatula to gently fold in the chocolate chips until evenly distributed. Do not overmix here.
  10. The dough is now safe to eat! Serve immediately, or chill for 30 minutes for a firmer, more scoopable texture. Store any leftovers in an airtight container in the fridge.