Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using.

Add butter, sugar, and brown sugar to a mixing bowl and beat well until creamed together, 2-3 minutes. Add vanilla and 2 Tablespoons of milk and mix.

Stir in flour and salt and mix well until smooth. Add another splash of milk, if the cookie dough is too dry. Stir in chocolate chips. Refrigerate until ready to eat.

Leftover cookie dough will keep in the refrigerator for up to one week or can be frozen for up to 3 months.