Ingredients:

  • 160g All Purpose Flour
  • 1.5g Fine Sea Salt
  • 113g Unsalted Butter, softened to 65°F
  • 100g Light Brown Sugar, packed
  • 50g Granulated White Sugar
  • 30ml Whole Milk
  • 5ml Pure Vanilla Extract
  • 90g Mini Semi-Sweet Chocolate Chips

Instructions:

  1. Spread the 160g of flour onto a baking sheet.
  2. Bake at 180°C (350°F) for 5-7 mins until the flour reaches 74°C and smells toasted. Note: This kills any lingering bacteria.
  3. Sift the warm flour into a bowl. Note: This removes any clumps caused by the heat.
  4. Beat the 113g butter and both sugars in a large bowl. Cook 3 mins until the mixture is pale and light.
  5. Add the 5ml vanilla, 1.5g salt, and 30ml milk. Mix until the liquid is fully incorporated and smooth.
  6. Fold in the sifted (and cooled!) flour slowly. Stir until no white streaks remain. Note: Don't overmix, or the dough can become gummy.
  7. Pour in the 90g mini chocolate chips. Fold gently so they stay intact.
  8. Chill the dough in the fridge for at least 20 mins until firm enough to scoop.