Step 1: Heat treat the flour. Spread the 1 cup of all-purpose flour evenly on a baking sheet. Bake at 300°F (150°C) for 5-7 minutes, or until the internal temperature reaches 160°F (71°C). Alternatively, microwave in a microwave-safe bowl in 30-second intervals, stirring after each, until it reaches 160°F. Let the flour 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 until light and fluffy (about 2-3 minutes).
Step 3: Beat in the vanilla extract and salt until well combined.
Step 4: Gradually add the cooled, heat-treated flour to the wet ingredients, mixing on low speed until just combined. The mixture will be crumbly at this stage.
Step 5: Add the milk, one tablespoon at a time, mixing until the dough comes together and reaches your desired consistency. You want it to be scoopable but not sticky or too runny. Start with 2 tablespoons and add more if needed.
Step 6: Fold in the mini chocolate chips until evenly distributed throughout the edible cookie dough.
Step 7: Serve immediately or transfer to an airtight container and refrigerate for at least 30 minutes to firm up. Enjoy your delicious edible cookie dough recipe!