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Microwave method: to a medium microwave-safe bowl, add flour. Microwave at medium power in 30 second intervals, stirring after each interval, until temperature reaches 160℉. Stir thoroughly and do not use any clumpy flour or flour that looks like it burned. Transfer to another bowl and let cool completely before using.
Oven method: Preheat oven to 350℉ and spread flour onto a large baking pan. Bake for 6-8 minutes, or until the temperature of the flour reaches 160℉. Stir thoroughly and allow to cool completely before using.
In a large mixing bowl, add softened butter, brown sugar, granulated sugar, and salt. Using a hand mixer or stand mixer with fitted paddle attachment, beat until light and fluffy, about 2-3 minutes.
Mix in vanilla.
Add in heat-treated flour and mix until combined. Add milk, 1 tablespoon at a time, and mix. Add more milk, if needed, to reach a soft cookie dough consistency.
Fold in chocolate chips.
Cookie dough is ready to serve immediately, although tastes better once chilled. If refrigerating, let sit at room temperature for about 10 minutes just before serving.