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1 cup all-purpose flour (heat-treated; see step 1)

½ cup unsalted butter, softened to room temperature

½ cup packed brown sugar

¼ cup granulated sugar

2–3 tablespoons milk (start with 2; add more for creamier texture)

1 teaspoon pure vanilla extract

Pinch of salt

¾–1 cup chocolate chips (mini or regular; semi-sweet or milk chocolate)

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1. Heat-treat the flour (important for safety): Preheat oven to 350°F (175°C). Spread flour on a baking sheet and bake for 5–7 minutes until it reaches 160°F internally (use a thermometer if possible). Let cool completely. (Microwave alternative: Heat in 30-second bursts, stirring between, until 160°F.)

2. Cream the butter and sugars: In a bowl, beat softened butter, brown sugar, and granulated sugar with a mixer (or by hand) until light and fluffy (2–3 minutes).

3. Add wet ingredients: Mix in vanilla, salt, and 2 tablespoons milk until smooth. Add more milk if needed for desired consistency.

4. Incorporate dry: Stir in the cooled heat-treated flour until just combined.

5. Fold in chocolate chips: Gently mix in the chips by hand.

6. Enjoy: Eat immediately, chill for firmer texture, or roll into balls!

Storage: Keep in an airtight container in the fridge for up to 1 week or freeze up to 3 months (thaw in fridge). Do not bake this dough—it's formulated for eating raw!This tastes just like classic cookie dough—rich, buttery, and loaded with chocolate. Perfect for satisfying cravings safely!