Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/2 tsp (3g) sea salt
  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (50g) granulated white sugar
  • 2 tsp (8.4g) pure vanilla extract
  • 2 tbsp (30g) whole milk
  • 1/2 cup (90g) mini semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 180°C (350°F). Spread the 125g of all-purpose flour evenly on a baking sheet.
  2. Bake the flour for about 5 minutes, or until the internal temperature reaches 74°C to neutralize bacteria.
  3. Let the flour cool completely to room temperature. Sift the cooled flour to remove any clumps formed during heat-treating.
  4. In a medium mixing bowl, cream the 113g of softened butter, 100g light brown sugar, and 50g granulated white sugar together using an electric hand mixer or spatula until pale and fluffy (about 3 minutes).
  5. Add the 8.4g of vanilla extract and 30g whole milk to the butter mixture, whisking until the liquid is fully incorporated.
  6. Slowly add the cooled, sifted flour and 3g sea salt to the wet ingredients. Mix until no white streaks remain.
  7. Gently fold in the 90g mini semi-sweet chocolate chips until evenly distributed.
  8. If the dough feels too soft, chill it for 15 minutes to allow the butter to firm up.