Ingredients:

  • 1 ½ cups (192g) all-purpose flour, unbleached
  • ½ cup (1 stick/113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 2 tablespoons (30ml) milk
  • 1 teaspoon (5ml) vanilla extract
  • ¼ teaspoon (1.5g) salt
  • ¾ cup (130g) semi-sweet chocolate chips

Instructions:

  1. Spread flour in an even layer on a baking sheet. Bake at 350°F (175°C) for 5-10 minutes, stirring halfway through, until the internal temperature reaches 165°F (74°C). 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, vanilla extract, and salt until well combined.
  4. Gradually add the cooled, heat-treated flour to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Gently fold in the chocolate chips until evenly distributed.
  6. Cover and refrigerate the dough for at least 30 minutes to allow the flavors to meld and the dough to firm up (optional).
  7. Serve chilled or at room temperature.