Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plain (not self-raising)
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 2 tablespoons milk (whole or 2% recommended)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Spread the flour evenly on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 5-7 minutes, stirring halfway through. Let cool completely.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the milk and vanilla extract until well combined.
  4. Gradually add the cooled, heat-treated flour and salt to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Fold in the chocolate chips until evenly distributed.
  6. For a firmer dough, chill in the refrigerator for at least 30 minutes before serving.
  7. Enjoy the edible cookie dough straight from the bowl, rolled into bite-sized balls, or as a topping for ice cream.