Preheat your oven to 350°F. Spread 1 cup of all-purpose flour evenly on a baking sheet. Bake for 10 minutes to eliminate bacteria or microwave it for 60 seconds until it reaches 165°F. Allow the flour to cool completely.

In a large mixing bowl, combine 1/2 cup softened unsalted butter, 3/4 cup packed brown sugar, and 1/4 cup white sugar. Beat on medium speed for 2-3 minutes until light and fluffy.

Pour in 2 tablespoons of milk and 1 teaspoon of vanilla extract into the butter mixture. Blend on low speed until just combined.

Gradually add the cooled, heat-treated flour and 1/2 teaspoon of salt to the wet mixture. Mix on low speed until everything is just combined.

Using a wooden spoon, gently fold in 3/4 cup of chocolate chips until evenly distributed.

Scoop the cookie dough into bowls for immediate enjoyment or transfer it to an airtight container for storage. It stays fresh in the refrigerator for up to a week.