Instructions:
- Heat-Treat the Flour: Spread the flour on a baking sheet or toast gently in a dry saucepan over medium-low heat, stirring constantly, until the temperature reaches 165°F (74°C) internally. Let cool completely.
- Brown the Butter (Optional but Recommended): Melt the butter in the saucepan over medium heat. Continue cooking, swirling frequently, until the milk solids turn golden brown and smell nutty (about 5 minutes). Pour immediately into a large mixing bowl to stop cooking.
- Cream Sugars: Add the brown sugar and granulated sugar to the slightly cooled brown butter. Whisk vigorously until light, fluffy, and well combined (about 2 minutes).
- Add Wet Ingredients: Stir in the vanilla extract and salt until incorporated.
- Incorporate Flour: Gradually add the cooled, heat-treated flour to the butter mixture, mixing on low speed or stirring until just combined. Do not overmix.
- Adjust Consistency: Add the milk, one tablespoon at a time, until the dough reaches a smooth, firm but scoopable consistency—it should not be sticky or crumbly.
- Fold in Chocolate: Gently fold in the chocolate chips using a spatula.
- Chill (Recommended): Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavours to meld and the dough to firm up slightly before serving.
- Serve: Scoop and enjoy this seriously safe and scrumptious edible cookie dough!