Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or leave the sheet bare.
Spread the flour onto the baking sheet in an even layer. Place the baking sheet in the oven and toast the flour for 5 minutes.
Carefully remove the baking sheet from the oven. Using an instant-read thermometer, check the temperature of the flour. When the thermometer reads 160 degrees, the flour is done toasting. Set it aside in a medium bowl and allow it to come to room temperature.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, granulated sugar, and salt.
Add the milk and vanilla extract. Next, gradually mix in the cooled flour until a soft dough forms.
Blend in the chocolate chips. Enjoy!
This edible cookie dough can be stored in an airtight container in the refrigerator for up to 1 week.
Our edible cookie dough is 100 percent safe to consume, since it does not contain eggs or raw flour.
Since it does not contain leavening agents, our edible cookie dough will not make chocolate chip cookies.