Preheat your oven to 350ºF (177ºC). Spread the all-purpose flour evenly on a parchment-lined baking sheet. Bake for 5 minutes, ensuring it reaches a temperature of 160ºF (71ºC) to eliminate any bacteria. Once done, remove it from the oven and let it cool for about 20 minutes to prepare for mixing.

In a large mixing bowl, combine the unsalted butter with granulated and light brown sugars. Beat the mixture on medium-high speed for approximately 3 minutes until it becomes fluffy and light in color.

Add in the pure vanilla extract, whole milk, and salt to the creamed butter and sugars. Mix everything together until well combined, which should take about 1-2 minutes.

Gradually add the cooled heat-treated flour to the wet mixture. Mix on low speed until just combined; avoid overmixing to keep the dough tender. Gently fold in the mini chocolate chips with a spatula.

Enjoy your delectable Edible Chocolate Chip Cookie Dough immediately straight from the bowl or shape it into 1-inch balls for easy grabbing. Store the dough in an airtight container in the refrigerator for up to 2 weeks or in the freezer for a month.