Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/3 cup (65g) packed light brown sugar
  • 1/4 cup (50g) granulated white sugar
  • 1 tsp (5ml) pure vanilla extract
  • 2 tbsp (30ml) milk
  • 1/4 tsp (1.5g) fine sea salt
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (90g) mini semi-sweet chocolate chips

Instructions:

  1. Place the flour in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until the flour reaches 160°F (71°C). Alternatively, bake on a sheet pan at 350°F (175°C) for 5 minutes. Let cool completely.
  2. In a mixing bowl, beat the softened butter, brown sugar, and white sugar together until the mixture is pale and fluffy.
  3. Stir in the vanilla extract and milk until the emulsion is smooth and glossy.
  4. Sift the cooled, heat-treated flour and salt into the wet mixture. Fold gently with a spatula until no white streaks remain.
  5. Stir in the mini chocolate chips. If the dough is too stiff, add an extra teaspoon of milk until it reaches a soft, scoopable consistency.