Heat-treat the all-purpose flour by microwaving it in a microwave-safe bowl for 30-60 seconds, stirring halfway through, until it reaches 160°F (71°C) to kill any potential bacteria; let it cool completely.

In a small bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar until well combined and fluffy.

Stir in the milk, vanilla extract, and a pinch of salt until fully incorporated.

Gradually fold the cooled, heat-treated flour into the wet mixture until just combined, then gently mix in the mini chocolate chips.

Serve the edible cookie dough immediately and enjoy.