Preheat the oven to 350°F. Line a baking sheet with parchment paper and evenly spread the flour across the surface. Bake for 5-10 minutes, ensuring the flour reaches a safe internal temperature of 160°F. Allow it to cool completely before using. Sift if necessary to remove any lumps.

In a mixing bowl, beat the softened butter until smooth and creamy. Add both sugars and whip on high speed for 2-3 minutes until the mixture becomes pale and fluffy. Stir in the vanilla extract, ensuring even distribution.

Lower the mixer speed and gradually incorporate the heat-treated flour and salt, mixing until fully combined. If the dough appears too dry, add milk one tablespoon at a time until the desired consistency is achieved. Gently fold in the mini chocolate chips or any preferred additions.

For easy serving, scoop into portions using a cookie scoop. The dough can be enjoyed immediately at room temperature, chilled for a firmer texture, or frozen for later use.