Heat-treat the flour. Spread flour on a baking sheet and bake at 300°F (150°C) for 7–10 minutes, stirring once, until it reaches 165°F (74°C). Let it cool completely. Or microwave in 30-second bursts, stirring between each, until it hits 165°F. This step makes the flour safe to eat.

Cream the butter and sugars. In a bowl, beat 1/2 cup (1 stick) softened unsalted butter with 1/3 cup brown sugar and 3 tablespoons granulated sugar until smooth and fluffy, about 1–2 minutes.

Add flavor. Mix in 1 teaspoon vanilla extract and a pinch of salt. Taste the base; adjust the salt if your butter is unsalted. A tiny bit of salt makes the sweetness pop.

Add the flour. Sift or whisk the cooled, heat-treated flour (about 3/4 to 1 cup) to break up lumps. Stir it into the butter mixture gradually until combined.

Adjust texture. Add 1–3 tablespoons of milk, a little at a time, until the dough is soft and scoopable. It should hold together but still feel creamy.

Fold in chocolate chips. Stir in 1/2 to 3/4 cup chips. Mini chips distribute more evenly in each bite.

Chill (optional). For a firmer, scoop-shop texture, chill 10–20 minutes. Or eat it right away by the spoonful.

Serve. Enjoy as is, roll into snack-size bites, or swirl over ice cream. For a cute touch, top with a pinch of flaky salt.