Heat-treat the flour: Spread the 1/4 cup flour on a plate. Microwave in 15–20 second bursts, stirring between each, until it reaches 165°F throughout (usually 45–60 seconds total). Let cool completely. Alternatively, bake on a sheet at 300°F for 5–7 minutes, stirring once.
Cream the butter and sugars: In a small bowl, mash the softened butter with the brown and granulated sugar until smooth and fluffy, 30–60 seconds.
Add flavor: Mix in vanilla and salt.
Mix in the flour: Stir in the cooled, heat-treated flour. It will look crumbly at first.
Adjust texture: Add milk 1 teaspoon at a time until the dough turns soft and scoopable. You want a thick, doughy texture that holds a spoon mark.
Fold in chocolate: Stir in the mini chips. Taste and adjust salt or vanilla if you want.
Enjoy: Eat right away, or chill 5–10 minutes for a firmer texture.
Too dry? Add a splash more milk.
Too soft? Mix in an extra teaspoon of heat-treated flour.
Gritty sugar? Cream the butter and sugars longer to dissolve crystals.
