1-First Step: Heat-treat the flour Preheat your oven to 350°F. Spread the 3/4 cup all-purpose flour on a baking sheet in an even layer. Bake it for 5 to 7 minutes, then let it cool completely before using it. The flour should reach 165°F for safety, so if you have a food thermometer, this is the best time to use it.

2-Second Step: Prep the butter Melt the 1/3 cup unsalted butter and let it cool to room temperature. This matters more than many people think. If the butter is too hot, it can melt the sugars too much and make the dough greasy instead of creamy.

3-Third Step: Mix the sugars and butter In a medium bowl, stir together the melted and cooled butter, 1/3 cup packed brown sugar, and 3 tablespoons granulated sugar until the mixture looks smooth. It should look thick and glossy, with no big clumps of sugar left behind.

4-Fourth Step: Add the wet flavoring ingredients Pour in 1 teaspoon vanilla extract, 1/8 teaspoon salt, and 1 tablespoon whole milk. Stir until everything is combined. The mixture may look a little loose at this point, and that is normal. The flour will tighten it up soon.

5-Fifth Step: Stir in the flour Add the cooled heat-treated flour and mix until the dough comes together. It may look crumbly at first, but keep stirring gently. The dough should become thick, soft, and easy to scoop.

6-Sixth Step: Fold in the chocolate chips Stir in 1/3 cup mini chocolate chips until they are spread evenly through the dough. Mini chips work especially well because they add a little chocolate in nearly every bite without overpowering the dough.

7-Final Step: Chill if needed and serve If the dough feels too soft, chill it in the fridge for 10 minutes before eating. This short chill helps it firm up just enough for neat scooping. Then serve right from the bowl, roll into tiny bites, or spoon over ice cream.