Ingredients:

  • 1.25 cups (155g) all-purpose flour, heat-treated
  • 0.5 cup (113g) unsalted butter, softened
  • 0.5 cup (100g) packed light brown sugar
  • 0.25 cup (50g) granulated white sugar
  • 2 tablespoons (30ml) whole milk or heavy cream
  • 1 teaspoon (5ml) vanilla extract
  • 0.5 teaspoon fine sea salt
  • 0.5 cup (90g) mini semi-sweet chocolate chips
  • 1 tablespoon flaked sea salt (optional topping)

Instructions:

  1. Heat the flour. Spread your 1.25 cups of flour on a baking sheet and bake at 350°F (180°C) for 5 minutes until it reaches 160°F. Note: This kills any bacteria present in raw flour.
  2. Sift and cool. Pass the hot flour through a fine mesh sieve into a bowl and let it cool completely. Note: Sifting removes any hard lumps formed by the heat.
  3. Cream the butter. In a separate bowl, beat the 0.5 cup of softened butter and both sugars (0.5 cup brown, 0.25 cup white) until the mixture is pale and light. Note: This should take about 2-3 minutes of active mixing.
  4. Add liquids. Pour in the 1 teaspoon of vanilla extract and 2 tablespoons of milk. Mix until fully combined and silky.
  5. Incorporate dry ingredients. Gradually add the cooled flour and 0.5 teaspoon of salt. Mix on low speed until no white streaks remain.
  6. Add the chips. Dump in the 0.5 cup of mini chocolate chips. Fold them in by hand with a spatula. Note: Using a mixer here can break the chips and turn the dough grey.
  7. Check consistency. If the dough feels too stiff, add milk one teaspoon at a time. It should be soft enough to scoop but hold its shape.
  8. Final chill. Let the dough sit in the fridge for 10 minutes until the flavors have melded and it's slightly firm.