Instructions:
- Heat Treat the Flour: Spread flour thinly on an oven-safe surface or microwave until it reaches 165°F (74°C) internally, whisking frequently. Allow the flour to cool completely before proceeding. This makes the Edible Cookie Dough safe.
- Cream Fats & Sugars: In a large bowl, beat the softened butter, brown sugar, and white sugar with an electric mixer until the mixture is light and fluffy (about 2-3 minutes).
- Add Liquids: Mix in the milk and vanilla extract until just combined. Scrape down the sides of the bowl.
- Incorporate Flour & Salt: Gradually add the cooled, heat-treated flour and salt to the wet ingredients. Mix on low speed until a cohesive dough forms. Do not overmix.
- Fold in Chocolate: Gently fold in the semi-sweet chocolate chips using a rubber spatula.
- Chill: Cover the dough and chill in the refrigerator for a minimum of 30 minutes. This firms up the texture for perfect scooping.
- Serve: Serve the chilled cookie dough dip with apple slices, vanilla wafers, or graham crackers.