Ingredients:

  • 1 cup All-Purpose Flour (must be heat-treated)
  • 1/2 cup Unsalted Butter, softened
  • 1/4 cup Light Brown Sugar, packed
  • 2 tablespoons Granulated Sugar
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Vanilla Extract
  • 2 to 3 tablespoons Milk or Heavy Cream
  • 3/4 cup Semi-Sweet Chocolate Chips

Instructions:

  1. Spread 1 cup of all-purpose flour thinly on a parchment-lined baking sheet or place it in a microwave-safe bowl. Heat the flour until it reaches an internal temperature of 165°F (74°C). This can be done by microwaving (stirring every 30 seconds for 90 seconds total) or baking at 300°F (150°C) for 5-7 minutes. Allow the heat-treated flour to cool completely to room temperature before proceeding.
  2. In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar using a mixer until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl. Beat in the vanilla extract and salt until just combined.
  3. Gradually add the cooled, heat-treated flour to the butter mixture, mixing on low speed until the flour is fully incorporated and no streaks remain. The mixture will look slightly crumbly and stiff at first.
  4. Add the milk or heavy cream, one tablespoon at a time, mixing until the dough comes together smoothly and reaches a desired texture similar to traditional cookie dough. It should be moist but easily pliable.
  5. Switch to a rubber spatula and gently fold in the chocolate chips. Do not overmix at this stage.
  6. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes to help the flavors meld and firm up the dough. Serve immediately by the spoonful, or roll into small, bite-sized balls.