Ingredients:

  • 1 ½ cups (180g) all-purpose flour (plain flour)
  • ½ cup (1 stick / 113g) unsalted butter, softened
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons (30ml) milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¾ cup (130g) semi-sweet chocolate chips

Instructions:

  1. Spread the flour evenly on a baking sheet. Bake at 300°F (150°C) for 5-10 minutes, stirring halfway through, until it reaches 165°F (74°C). Let cool completely before using.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the milk and vanilla extract until well combined.
  4. Gradually add the 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 until evenly distributed throughout the dough.
  6. For a firmer consistency, chill the cookie dough in the refrigerator for at least 30 minutes before serving (optional).