Step 1: Heat-treat the flour. Spread the all-purpose flour evenly on a microwave-safe plate or baking sheet. Microwave on high for 60-90 seconds, stirring halfway through, until the flour reaches 160°F (71°C). Alternatively, bake in a preheated oven at 300°F (150°C) for 5-7 minutes. Let it cool completely before proceeding.
Step 2: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar using an electric mixer on medium speed. Beat until the mixture is light, fluffy, and well combined, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Step 3: Stir in the vanilla extract and 2 tablespoons of milk until fully incorporated. If the dough seems too thick later, you can add the remaining tablespoon of milk.
Step 4: Gradually add the cooled, heat-treated flour and the optional salt to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can develop gluten and make the dough tough.
Step 5: Fold in the semi-sweet chocolate chips (or any other desired mix-ins) using a spatula until they are evenly distributed throughout the edible cookie dough.
Step 6: Your delicious edible cookie dough is now ready to enjoy! Serve immediately, or cover it and refrigerate for at least 30 minutes for a firmer texture. Store any leftovers in an airtight container in the refrigerator for up to one week.