Heat-Treat the Flour: Since raw flour can potentially contain bacteria, it’s recommended to heat-treat it before making edible cookie dough. To do this, preheat your oven to 350°F (175°C). Spread the flour evenly on a baking sheet and bake for about 5-7 minutes. Stir halfway through to ensure even heating. Once done, let it cool completely before using it in the recipe.

Cream the Butter and Sugars: In a large mixing bowl, use an electric hand mixer or stand mixer to cream together 1 cup of room temperature unsalted butter, 1¼ cups of packed light brown sugar, and ¼ cup of granulated sugar. Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes. This step helps dissolve the sugars and gives the cookie dough a smooth texture.

Add the Vanilla and Salt: Mix in 2 teaspoons of vanilla extract and 1 teaspoon of salt. These ingredients add depth of flavor and enhance the sweetness.

Incorporate the Flour: Gradually add the 2¼ cups of heat-treated all-purpose flour to the butter mixture. Mix on low speed until combined. If the dough feels too dry, don’t worry – you’ll adjust the consistency in the next step.

Add the Milk: Add 2 tablespoons of milk to the dough to soften it slightly. If the dough is still too stiff after mixing, you can add an extra tablespoon of milk, one at a time, until it reaches a soft, but not sticky, consistency.

Fold in the Chocolate Chips: Once the dough is smooth, gently fold in 2 cups of miniature semisweet chocolate chips. The mini chips disperse more evenly throughout the dough, ensuring you get chocolate in every bite!

Scoop the Dough: Use a small cookie scoop or a tablespoon to portion out the cookie dough into bite-sized balls. Roll the dough between your palms to form smooth, round bites.

Chill (Optional): If you prefer a firmer texture, place the cookie dough bites on a baking sheet lined with parchment paper and refrigerate for 20-30 minutes before serving.

Serve: Once the cookie dough bites have chilled (or you can serve them immediately if you prefer a softer texture), enjoy them as is, or use them as a topping for ice cream or yogurt.

Storage: Store leftover cookie dough bites in an airtight container in the refrigerator for up to 1 week. You can also freeze them for longer storage (up to 3 months) and enjoy them straight from the freezer.