Step 1: Spread your all-purpose flour thinly on a baking sheet. Bake it at 350°F (175°C) for 5 minutes. Remove from the oven and let it cool completely to room temperature before proceeding.
Step 2: In a medium mixing bowl, combine the softened unsalted butter with the packed brown sugar and granulated sugar. Beat them together using an electric mixer or a sturdy whisk until the mixture is light, fluffy, and creamy.
Step 3: Stir in the vanilla extract and the milk. Mix until all the wet ingredients are thoroughly combined and smooth.
Step 4: Once your heat-treated flour has cooled completely, gradually add it to the wet mixture along with the salt. Mix on low speed, or stir by hand, until a soft, uniform dough forms. If your dough appears a bit too dry or crumbly, add an extra teaspoon of milk at a time until it reaches the desired texture.
Step 5: Gently fold in the mini chocolate chips until they are evenly distributed throughout the dough.
Step 6: Your delicious edible cookie dough is now ready to eat! You can grab a spoon and dig in immediately, or cover and refrigerate for about 30 minutes for a firmer, chilled dough before serving.