Ingredients:

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

Instructions:

  1. Treat the Flour: Spread the 1 cup (120g) of all-purpose flour thinly onto a parchment-lined baking tray or heatproof dish.
  2. Heat Treat the Flour: Heat treat the flour until it reaches an internal temperature of 165°F (74°C). This can be done by microwaving on high for 30–60 second intervals (stirring between) or baking at 300°F (150°C) for 5–7 minutes, stirring halfway through.
  3. Cool Down and Sift: Transfer the treated flour to a clean bowl and allow it to cool completely before use (crucial step). Once cool, sift the flour to remove any potential lumps.
  4. Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter until light and fluffy (approx. 1 minute). Add both the brown sugar and granulated sugar and beat until the mixture is pale and creamy (2–3 minutes).
  5. Incorporate Liquids: Add the vanilla extract, milk, and salt. Mix on low speed until just combined.
  6. Add Dry Ingredients: Gradually add the cooled, sifted flour into the butter mixture. Mix on low speed, or fold by hand, until the flour is fully incorporated and no dry streaks remain.
  7. Fold in Chocolate: Gently fold in the chocolate chips and any other desired mix-ins until they are evenly distributed throughout the dough.
  8. Chill and Serve: Cover the dough and chill in the refrigerator for a minimum of 30 minutes to set the texture. Scoop and serve immediately, or store in an airtight container for up to 5 days.