Instructions

• Place ½ cup (113 g) softened unsalted butter, ½ cup (100 g) packed brown sugar, and ¼ cup (50 g) granulated sugar in a large mixing bowl. Using an electric mixer on low speed (or a sturdy spoon), cream together until the mixture is light and fluffy, about 1–2 minutes, scraping down the bowl as needed.
• Add ½ teaspoon salt, 1 teaspoon vanilla extract, and 2 tablespoons milk. Beat on low speed (or stir) until smooth and fully combined.
• Heat-treat 1 cup (124 g) all-purpose flour to make it safe to eat: spread the flour on a microwave-safe plate and microwave in 20–30 second intervals, stirring between intervals, until the flour reaches 165°F (74°C) or is hot to the touch and no longer cold (usually 30–60 seconds total); OR spread the flour on a baking sheet and bake in a 350°F (177°C) oven for 5–7 minutes, stirring once. Let the heated flour cool completely before using.
• Add the cooled, heat-treated flour to the butter mixture and mix until no dry streaks remain and the dough is smooth.
• Fold in 1 cup (170 g) chocolate chips and, if using, ½ cup (50 g) chopped nuts and/or ¼ cup (47 g) sprinkles until evenly distributed.
• Serve immediately in individual bowls or in one bowl as a dip. For a firmer texture, chill the dough in the refrigerator for 15–30 minutes before serving.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.